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).

 

 

 

 

Wholey Fit Nutrition, LLC
www.wholeyfitnutrition.com
info@wholeyfitnutrition.com

 

Share this Article...
Social Media Auto Publish Powered By : XYZScripts.com