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Ingredients
US|METRIC
- 1 cup tofu (cubes)
- 1 garlic cloves (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 cup onions (sliced)
- 1/2 cup sliced mushrooms
- 1 1/4 cups broccoli
- 1/2 cup broccoli (sliced, stalks)
- 1 cup soy sauce
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1/4 cup water
- 1/2 cup tomato (wedges)
- 1 cup liquid amino
- 1 cup carrot (circles)
- 1/2 cup zucchini (sliced)
Directions
- Rinse, drain and cut tofu. Marinate in soy sauce for 20-30 minutes while tofu is marinating. In a large skillet, briefly saute garlic in the olive oil on medium-high. Add carrots and cook for 3 minutes, stirring constantly. Add onions and continue cooking until carrots are tender around the edges. Stir often.
- Next, add broccoli stalks and water. Cover and simmer until carrots are half done. Continue stirring. Add zucchini, broccoli flowerets, mushrooms and seasonings. Stir together. Cover and continue cooking.
- When vegetables are almost crisp-tender, add tomato wedges and cook briefly until tomatoes are softened. Remove from heat. Drain and gently fold in tofu chunks and/or toasted slivered almonds. Yield: 4 cups.
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NutritionView More
160Calories
Sodium164% DV3930mg
Fat9% DV6g
Protein22% DV11g
Carbs6% DV18g
Fiber16% DV4g
| Calories160Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium3930mg164% |
| Potassium610mg17% |
| Protein11g22% |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber4g16% |
| Sugars6g12% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.