It’s been a long while since I’ve eaten tofu. It was a staple back when I was vegan, but when I returned to an unrestricted diet it was something I avoided due to worries about potential impact on my hormones. As it turns out it might not be as terrible as once thought, at least when eaten in moderation.
So I welcomed tofu back into my diet with open arms as a way of getting convenient, affordable and delicious protein into meals. I particularly love the ready marinaded tofu from Cauldron. It comes in a refrigerated pack so is so easy to just throw into salads, or in this case, a tofu and peanut stir fry.
I’ve been making this recipe on repeat because it’s got a good amount of veggies in it and is so simple and quick to make: less than 10 minutes from start to finish which is pretty good for a healthy meal. That makes it perfect for a midweek fix.
I use ‘cheat’ ingredients here such as ready prepared stir fry veggies and pre-cooked quinoa from Merchant Gourmet, but of course you can use the un-pre-prepared versions if you like. I also love Pip and Nut peanut butter in this because of its amazing texture, however you could switch it up for almond butter if you’d prefer. You could also swap out the tofu for chicken, switch the peanut butter for almond butter and leave out the quinoa to make this paleo friendly if that’s your bag.
Basically this is one of those super simple to make, veggie-packed, but totally delicious meals I hope you’ll be making again and again!
- 1 carton of Cauldron marinaded tofu pieces
- 1 bag of pre-prepared stir fry veggies
- 1/2 pack of pre-cooked quinoa
- 1 tablespoon peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon honey (or vegan alternative)
- 2 tablespoons fresh chopped coriander (optional)
- Begin by making the peanut sauce by combining the peanut butter, soy sauce or tamari and honey with 1-3 tablespoons warm water from a recently boiled kettle, until the sauce has a consistency like single cream.
- Heat a teaspoon of oil in a large wok over a high heat and add the veggies. Stir fry for 5 minutes or until tender (I often add a splash of water to the wok to steam cook the veggies as well).
- Add the quinoa and continue to stir fry for another 2 minutes.
- Toss in the tofu pieces and stir fry for a further minute.
- Add 1-2 tablespoons of the peanut sauce and stir to coat all the ingredients.
- Divide between two plates and serve with the remaining peanut sauce drizzled on top and some fresh coriander.
- Switch out the tofu for 2 chicken breasts and the peanut butter for almond butter if desired. Rice can also be used in place of the quinoa.
Are you a fan of tofu? How do you like to eat it? Would this work for you as a midweek meal?