Soy Tofu & Oyster Mushroom Stir-Fry

With the Holidays over and the calories thoroughly packed on from glazed hams, roasted turkeys, sugary sweet pies and bowls of gravy, we find ourselves craving all of the veggies. This dish is an excellent and quick way to eat light and low-carb while keeping it vegan as well!

You can get this one knocked out in a half an hour for a healthy and satisfying dinner or pack it away to enjoy later as a quick lunch.

Soy Tofu & Oyster Mushroom Stir-Fry On Cauliflower Rice

(approx. 30 mins)

(makes about 8 servings)

32 oz of firm tofu
16 oz of oyster mushrooms
32 oz of brussels sprouts (sliced)
2 large heads of broccoli
1 large onion (sliced)
32 oz of riced cauliflower
4 Tbsp of toasted sesame seeds
3 Tbsp of supreme soy sauce
1 Tbsp of sweet soy sauce
1 Tbsp of mirin
2 Tbsp of sesame oil

We begin by slicing the tofu into small, 1 inch pieces and giving them a fry in 2 Tbsp of grapeseed oil for 15 minutes on high heat, turning regularly until they begin to turn golden and crispy.

Remove from the pan and onto a paper towel to cool.

Next, sauté the veggies for 15-20 minutes in sesame oil until the brussels sprouts and onions begin to get crispy and turn brown around the edges.

As the veggies are cooking, toss the tofu in a resealable container. Pour 2 Tbsp of supreme soy sauce overtop as well as the sweet soy sauce and mirin and seal with a lid. Put on some world music and shake the tofu like a maraca to evenly coat with sauce.

On top of riced cauliflower pan-fried in a little bit of soy sauce, add the veggies and tofu. Garnish with some toasted sesame seeds and enjoy

This is a wonderfully filling meal that won't weigh you down and in around half an hour, it's a nice change of pace compared to the huge, family-sized feasts we've been preparing during the recent festivities. Here's to a fresh start to the New Year!!