Sweet Almond Tofu Rice Stir-fry (Vegan and gluten-free)
This simple vegan tofu rice stir-fry is made from simple ingredients and completely fuss-free. It's ideal for weeknight dinners and lunchbox friendly too!
- 1 cup brown rice uncooked
- 10 oz firm tofu
- 2 cloves garlic
- 1 small red onion chopped
- 1 large carrot chopped into matchsticks
- 1/4 medium red cabbage chopped
- 5 oz snow peas
- 1 tsp garlic granules
- 2 tbsp tamari
- 2 tbsp rice vinegar
- sesame seeds to serve
For the tofu sauce
- 2 tbsp tamari
- 2 tbsp date syrup
- 2 tbsp almond butter
- 2 tbsp plant milk of choice
Cook the brown rice according to packaging instructions. This usually takes around 25 minutes.
Combine the sauce ingredients (tamari, date syrup, almond butter and plant milk) in a bowl. Add the tofu and set aside for 5-10 minutes.
Add the tofu to a frying pan on a medium heat and cook for 5-6 minutes, until golden brown. Remove from heat and set aside.
Add the onion and the garlic to the same frying pan and cook on a medium-high heat for 2-3 minutes, until translucent. Then, add the carrots, cabbage and snow peas with around a quarter cup water, garlic powder, tamari and rice vinegar. Cook for a further 5 minutes, until the vegetables have softened.
At the last minute, stir in the cooked brown rice and the tofu. Serve immediately, or store in the fridge in an airtight container for 3-4 days.
Calories: 734kcal | Carbohydrates: 114g | Protein: 30g | Fat: 18g | Saturated Fat: 1g | Sodium: 2098mg | Potassium: 962mg | Fiber: 11g | Sugar: 24g | Vitamin A: 7955IU | Vitamin C: 105.4mg | Calcium: 377mg | Iron: 7.3mg