Veggie Heavy Stir Fry

When it comes to health, you can’t really do much better than a plate full of vegetables. Though there are some people out there who support doing that every meal of every day, I have an alternative for those of us who don’t want to give up the taste of protein and carbohydrates.


Imagine soft, flavorful vegetables, fried tofu and fluffy brown rice. Or just look at the picture; I don’t know why you’d have to imagine it.

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As someone who loves her meat, I can fully attest to the deliciousness of this dish, even though it’s vegan. I promise it’s good and very filling as well. But if you don’t want to take my word for it, try it out yourself.



  • 2 cups cooked brown rice
  • 3 carrots, diced
  • 2 cups frozen peas
  • 1 block firm tofu, cut into cubes
  • 1 cup broccoli florets
  • 1 cup sliced bell pepper
  • ¼ cup soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil


In a large pot, boil three cups of water, the carrots and the peas and lower to a simmer until the carrots are soft to the touch. Then drain and set aside.

In a large, heavy-bottomed pan, fry your tofu. Because tofu can technically be eaten raw, it’s not necessary to cook it through. The goal here is to brown each side of the cube a little bit. Add one tablespoon of the olive oil to the pan and fry each side of each tofu cube for about a minute. Drain and set aside.

Wipe any excess grease from the pan, then add in the rest of your olive oil and your sesame oil as well. Sautée the broccoli and the pepper slices until soft and fragrant, then add the tofu pieces back into the pan.

Pour the soy sauce over the mixture, then turn off the heat and let it cook on the cooling pan.

Add a scoop of rice, a scoop of boiled vegetables and a scoop of the sautéed mixture to a plate or a bowl. Top with more soy sauce or sesame seeds and enjoy.



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