Whole30 Mixed Vegetables with Tofu Stir-Fry
Elevate your weeknight dinners with this vibrant Whole30 Mixed Vegetables with Tofu Stir-Fry—a nutritious, flavor-packed dish that's perfect for clean eating and quick meal prep. Featuring golden-brown cubes of extra-firm tofu nestled among tender-crisp broccoli, colorful bell peppers, snap peas, and carrots, this stir-fry comes alive with the rich, umami depth of coconut aminos and the aromatic punch of fresh garlic and ginger. Cooked in coconut oil for a subtle tropical twist, this recipe is gluten-free, dairy-free, and compliant with the Whole30 program. Finished with a sprinkle of fresh green onions and optional sesame seeds, it's an easy, wholesome dinner ready in just 30 minutes, ideal for busy lifestyles or plant-based menus.
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 2 cups broccoli florets
- 1 large red bell pepper
- 1 large carrot
- 1 cup snap peas
- 1 cup coconut aminos
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons coconut oil
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds (optional)
Instructions
Press the tofu: Remove excess water from the tofu by wrapping it in paper towels or a clean kitchen cloth and placing a heavy object on top for at least 10 minutes.
Once pressed, cut the tofu into 1-inch cubes.
Prepare the vegetables: Chop the broccoli into small florets, slice the red bell pepper and carrot into thin strips, and trim the ends of the snap peas.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium-high heat.
Add the tofu cubes to the skillet and cook for about 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and snap peas to the skillet. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.
Return the tofu to the skillet, and pour in the coconut aminos. Stir well to coat the tofu and vegetables evenly. Cook for another 2 minutes to heat everything through.
Sprinkle the stir-fry with chopped green onions and sesame seeds if using, then serve immediately.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 104.5 g | 38% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 65.9 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3009 mg | 231% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1535 mg | 33% | |
*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.
