Serves 2-3
Ingredients:
- 2 T Coconut Oil (divided for each half of recipe) *
- 1 Onion cut into think chunks
- 1 ½-2 Bell Peppers cut into thick pieces (I like to cut up an assortment of Red, Green, Yellow or other Bell Peppers)
- 1 cup of Mushrooms, roughly chopped,
- Approx. 4 oz. Organic Extra Firm Tofu (about 1/3 the package), cut into cubes
- 3 T Low Sodium Tamari Lite
- Herbamare (use like salt on vegetables)
- Sesame Seeds to sprinkle on top
- Sprinkle of Red Pepper Flakes, optional
Directions:
Part 1 Vegetables:
- Preheat 1 Tbsp oil in large skillet over medium heat. If using Red Pepper Flakes add to oil while it is heating.
- Add onions and sauté for about 3-4 minutes until opaque and beginning to turn golden.
- Add peppers and continue to sauté until the peppers soften.
- Then add the mushrooms and other desired softer veggies**.
- Sprinkle Herabare to the sauté and when it is ¾ done, remove to a bowl and set aside.
Part 2 Tofu:
- Add more oil to the same pan and add Tofu cubes, turning them as each side begins to brown.
- When you turn them over add the veggies back into the pan and add Tamari Lite (I like 2 passes with the bottle).
- Transfer Sauté to serving bowl and sprinkle with sesame seeds on top.***
Serve and Enjoy!
Notes:
*You can also use olive oil or coconut oil spray in place if you prefer, but you will need to spray the pan again for the tofu.
**You can also add other fresh cut veggies to this recipe. Add more firm vegetables with the peppers and softer veggies with the mushrooms.
***This recipe can also be served on top of Quinoa (cooked according to package instructions).
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