This is one of the fastest meals to make, especially with the quick couscous as the base. You can swap rice instead, and your total cook time increases only as long as it takes for the rice to finish.

If you wanted to have fun with leftover veggies you might have in the fridge, carrots and mushrooms would be great additions.

We like the higher protein content of tofu, and it’s a nice change from beans. If you prefer, this is just as easy to make with a can of garbanzo or pinto beans instead of the tofu.

If you try a variation, let me know in the comments below.

Tofu Stir-Fry- Vegan, Oil-Free

This anti-inflammatory and protein-packed stir-fry is ready in just 15 minutes.

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Cook Time: 15 minutes minutes

Servings: 0

Calories:

Author: Crystal's Recipes

Ingredients

• 14 oz block extra-firm tofu, drained
• 1 tsp turmeric
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 20 oz bag frozen stir-fry vegetables look for the "sugar snap pea" variety
• 1 cup couscous
• 1 cup hot water

Instructions

• In large serving bowl, pour in couscous and cover with water, making sure it’s all covered. Set aside.
• Put the block of tofu in a large saucepan and set the heat to medium while you use a spatula or spoon to crumble it into parts. It should be all broken up with no large pieces. It will resembled scrambled eggs.
• Add a little water to the pan if necessary, but if the tofu isn’t pressed there should be enough water to keep it from sticking. Stirring frequently, add the spices and make sure the tofu is coated evenly.
• Add the frozen vegetables, cover, and reduce heat. Allow to cook for 5-10 minutes to thaw and warm the veggies and finish warming the tofu.
• Pour off excess water, if needed. Sometimes the frozen veggies increase the moisture when thawed.
• Pour the mixture into serving bowl with couscous, stir together well. Serve hot. Keeps for 2-3 days if covered in the fridge.

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