Easy Tofu Stir Fry Meal Prep (Vegan)
This tasty tofu stir fry with a homemade peanut butter sauce will make you feel like you're eating takeout, without the food baby or food guilt.
Servings: 3 lunches
Ingredients
Main Ingredients
- 14 oz package of firm tofu drained & cubed
- 1 head of broccoli chopped
- 3 medium carrots peeled & chopped
- 1 bunch baby bok choy washed
- 3/4 cup rice
- oil of your choice
- salt and pepper to taste
stir fry peanut sauce
- 1/4 cup soy sauce or liquid aminos
- 1/4 cup agave, maple syrup or honey
- 1/4 cup nut butter
- 1 tsp rice vinegar
- 1 clove garlic minced
- 1 tsp sesame oil
- sriracha to taste (optional)
Instructions
- Preheat the oven to 400 degrees, prepare a baking sheet with foil and lay out three meal prep containers
- Cook the rice according to the package
- Drain tofu: put it on a plate, cover it with a paper towel and place a heavy object on it for 10-15 minutes. Cut into cubes and set aside.
- Prepare the sauce: Mix the sauce ingredients in a bowl. Pour the sauce over the tofu and set aside.
- In a large skillet, add a glug of oil, saute the baby bok boy, add salt and pepper for five minutes (until the leaves get soft) and place into containers
- On medium heat, add a little more oil to the skillet, then carrots & broccoli with a splash of soy sauce, pepper and water. Stir, cover and steam for seven minutes. When done, add the veggies to containers
- Add a little more oil, then tofu to the skillet on medium heat. Cook for 10 minutes, flipping the tofu occasionally until it's a bit brown. Then, transfer tofu from the skillet to the baking sheet (spread the cubes out) and bake for five minutes
- Finish the meals off by adding the rice followed by the tofu to containers.
Notes
These meals should last up to four days in your fridge when stored in airtight containers. You can heat them up in the microwave (one minute and 30 seconds) or on the stove (about five minutes)!
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