Vegan Quinoa Stir-Fry with Tofu and Bok Choy
Ingredients
- 2 (14-oz) pkg extra-firm tofu
- 1 cup quinoa
- ¼ cup soy sauce
- 3 Tbsp fresh lime juice
- 1 Tbsp grated fresh ginger
- 1 onion, horizontally sliced
- 3 Tbsp olive oil
- 2 carrots, sliced
- 2 cloves garlic, chopped
- 4 cups sliced baby bok choy
- ¼ cup chopped fresh cilantro
Instructions
- Place tofu on several layers of paper towels; cover with additional paper towels.
- Let stand 15 minutes; gently press out moisture.
- Cook quinoa according to package directions.
- Combine soy sauce, lime juice, and ginger in a small bowl; set aside.
- Cook onion in hot oil in a large skillet over medium-high heat 2 minutes or until tender.
- Add carrot and garlic to skillet; cook 5 minutes or until tender.
- Add boy choy; cook 2 minutes or until wilted.
- Reduce heat; add tofu, quinoa, and reserved soy mixture, cooking just until thoroughly heated.
- Stir in cilantro.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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- Matching Grocery List
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