I made this with brown rice (not pictured) last night for a quick, yummy, and healthy stir fry dinner! My fiance even approved it! I kind of just winged it as I went, so feel free to vary up the recipe to your liking!
Note: Start the brown rice first because that will take the longest to cook!
Ingredients for stir fry:
*1 bag frozen veggies: broccoli, cauliflower, carrots (you can chop up fresh veggies if you have them on hand, but I used frozen to make it quick!)
*1 container of organic firm tofu (you want it to be somewhat firm so it's not too mushy)
*Spices to season veggies & tofu (I used a dash of salt, pepper, and a generous shaking of ground tumeric, which gave the tofu an orangey-yellow color (Quick fact about tumeric: It contains anti-inflammatory and anti-oxidant properties!)
*1/4 cup of raw almonds
*2/3 cup of raw, unsweetened shredded coconut
*1 TBSP coconut oil to coat the pan
Directions:
1. Using a food processor (I used the Nutribullet miller blade), grind up almonds until it forms a chunky powder. Set aside.
2. Heat a large frying pan over medium-high heat.
3. While pan is heating, take tofu block and cut it both horizontally and vertically to get cube-like pieces.
4. Add coconut oil to coat pan.
5. Add in frozen veggies, stir around until thawed out.
6. Dump in tofu cubes, stir around.
7. Add seasonings, almond powder, shredded coconut and mix thoroughly (the tumeric will brighten everything up!).
8. Turn down heat to medium-low, and let everything cook together and the flavors set into the food, stirring once in awhile. (I let mine cook on the stove until my rice was ready, so about 10-15 minutes or so.)
9. Serve hot on top of 1 cup of brown rice!
Enjoy!
X.O. Jackie
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