Whole30 Stir-Fried Tofu with Vegetables
Brighten up your meal plan with this delicious Whole30 Stir-Fried Tofu with Vegetables recipe! Perfectly golden cubes of extra-firm tofu are paired with a colorful medley of zucchini, broccoli, carrots, and red bell pepper, all tossed in a savory sauce made with coconut aminos, sesame oil, ginger, and garlic. This nutritious dish is quick and easy to prepare, taking only 30 minutes from start to finish, and is packed with flavor while being gluten-free, paleo-friendly, and dairy-free. A touch of avocado oil ensures perfectly stir-fried vegetables that maintain their vibrant crunch, while a sprinkle of sesame seeds adds a delightful garnish. Whether you’re following a Whole30 diet or simply looking for a healthy, plant-based dinner idea, this stir-fry is sure to become a household favorite. Perfect for two and customizable to your taste, it’s the ultimate veggie-forward, protein-powered meal!
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 1 teaspoon ginger (grated)
- 2 cloves garlic (minced)
- 1 large zucchini (sliced into half-moons)
- 1 medium red bell pepper (sliced)
- 2 cups broccoli florets
- 1 large carrot (sliced thinly)
- 2 stalks green onions (chopped)
- 2 tablespoons avocado oil
- 1 teaspoon sesame seeds (optional, for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Drain the tofu and press it between two plates with a heavy object on top for 15 minutes to remove excess moisture. Pat dry, then cut into 1-inch cubes.
In a small bowl, whisk together coconut aminos, sesame oil, grated ginger, and minced garlic. Set aside.
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of avocado oil. Once hot, add the tofu cubes and cook for 4-5 minutes on each side, until golden brown. Remove tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the broccoli florets, carrot, zucchini, and red bell pepper. Stir-fry for 5-6 minutes, until vegetables are tender yet crisp.
Return the tofu to the skillet, along with the green onions. Pour the coconut aminos mixture over the tofu and vegetables, tossing everything to coat evenly.
Continue cooking for an additional 2 minutes, allowing the sauce to heat through and lightly caramelize.
Season with salt and black pepper to taste. Transfer to a serving dish, garnish with sesame seeds if desired, and serve immediately.
Nutrition Facts
Calories |
1156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2165 mg | 94% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 26.5 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2909 mg | 224% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1911 mg | 41% | |
*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.
