Vegetable Stir-Fry with Tofu is a delicious plant-based meal loaded with crispy tofu, colorful fresh vegetables, and a savory stir-fry sauce. Rich in protein, fiber, and essential nutrients, this quick and healthy recipe is perfect for lunch, dinner, or meal prep.
Press the tofu to remove excess moisture and cut it into cubes.
Heat olive oil in a large skillet or wok and cook the tofu until golden on all sides. Remove and set aside.
In the same pan, stir-fry the broccoli, bell pepper, carrots, and snap peas for 4–5 minutes until crisp-tender.
Add the minced garlic and cook for 30 seconds until fragrant.
Return the tofu to the pan and pour in the soy sauce. Toss everything together until evenly coated.
Cook for another 2 minutes, allowing the flavors to blend.
Serve hot on its own or with steamed brown rice or quinoa.
400g firm tofu, cubed
1 bell pepper, sliced
1 cup broccoli florets
1 carrot, thinly sliced
1 cup snap peas
2 tablespoons soy sauce
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