Tofu Stir-fry

A great way to pack lots of vegetables in to one meal. Add lots of delicious herbs and spices as you go – I find a stir-fry to be one of the most versatile dishes and quick to make too!

This recipe is an adaptation of a Viridian Nutrition recipe from their One Week No Sugar Challenge recipe book.

The Ingredients

1 tablespoon of coconut oil or olive oil
1 head of broccoli, chopped (also works well with frozen broccoli)
A small tin of sweetcorn or peas are optional but tasty to add in too
4 garlic cloves, sliced
1 red chilli, deseeded and finely sliced
1 bunch of spring onions, sliced
140g tinned black beans
300g tofu pieces
1 tablespoon balsamic vinegar
25g raw cashew nuts
Salt and pepper
Cooked noodles, or rice to serve

The Method

Heat the oil in a non-stick wok or large pan.
Add the garlic, chilli and broccoli and any other optional veggies and fry for 5 minutes until tender (add a little water if it begins to catch).
Toss through the spring onions, beans and tofu.
Stir-fry for 5 minutes.
Add the balsamic and cashews to warm through, serve over the noodles or rice.

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