Paleo Tofu Stir Fry
Elevate your weeknight meals with this Paleo Tofu Stir Fry, a vibrant and wholesome dish that's bursting with flavor and entirely grain-free, dairy-free, and soy-free! Perfect for anyone following a Paleo or gluten-free lifestyle, this innovative recipe replaces traditional tofu with a clever homemade alternative crafted from almond flour, coconut flour, and tapioca starch, creating a nutrient-packed protein option that's as satisfying as it is healthy. Tossed with crisp, colorful vegetables like broccoli, carrots, bell peppers, and zucchini, and infused with the savory richness of garlic, fresh ginger, and coconut aminos, this stir fry is both hearty and quick to prepare. Finished with optional garnishes like sesame oil, sesame seeds, and green onions, this dish delivers a restaurant-quality experience in just 35 minutes from prep to plate. Whether you're meal prepping or hosting a wholesome dinner, this delicious Paleo stir fry is sure to impress!
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Recipe Information
Ingredients
- 0.5 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Tapioca starch
- 0.5 cup Coconut milk (full-fat)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 2 tablespoons Coconut oil
- 2 cups Broccoli florets
- 1 cup Carrots (thinly sliced)
- 1.5 cups Bell peppers (assorted colors, sliced)
- 1 cup Zucchini (sliced into half-moons)
- 0.25 cup Coconut aminos
- 1 teaspoon Fresh ginger (minced)
- 2 cloves Garlic (minced)
- 1 teaspoon Sesame oil (optional, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 2 tablespoons Green onions (sliced, for garnish)
Instructions
In a medium bowl, combine almond flour, coconut flour, tapioca starch, garlic powder, onion powder, and salt.
Gradually add the coconut milk, mixing until you form a dough-like consistency. Shape the mixture into small cubes or pieces to mimic tofu.
Heat a large skillet over medium heat and add 1 tablespoon of coconut oil. Once hot, add the tofu alternative pieces and cook for 3-4 minutes on each side until they are golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add minced garlic and ginger, and sauté for 30 seconds until fragrant.
Add the broccoli, carrots, bell peppers, and zucchini to the skillet. Stir-fry for 5-6 minutes until vegetables are tender but still crisp.
Pour in the coconut aminos and stir to coat the vegetables evenly. Cook for 1-2 minutes to allow the flavors to meld.
Return the tofu alternative pieces to the skillet and gently toss to combine with the vegetables.
Remove from heat and drizzle with sesame oil, if using. Garnish with sesame seeds and sliced green onions before serving.
Serve warm and enjoy your Paleo stir fry with tofu alternative!
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 53.0 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2752 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
