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In recent years, plant-based meals have soared in popularity, capturing the attention of not only vegans and vegetarians but also those seeking healthier lifestyle choices. The shift towards a more plant-centric diet is driven by a myriad of factors, including health benefits, environmental sustainability, and ethical considerations. Incorporating more fruits, vegetables, grains, and legumes into our meals can lead to improved health outcomes and a reduced carbon footprint. One such delightful dish that embodies these principles is the Tofu Delight with Colorful Veggies. This recipe is more than just a meal; it’s a vibrant and nourishing experience that promises to satisfy your taste buds while providing essential nutrients.

Tofu with Vegetables

Discover the vibrant flavors of this Tofu Delight with Colorful Veggies! Packed with nutrition and taste, this recipe combines golden brown tofu with a medley of fresh bell peppers, broccoli, carrots, and zucchini, all tossed in a fragrant garlic and ginger sauce. Serve it over fluffy jasmine rice or quinoa for a satisfying meal. Perfect for a quick weeknight dinner, this dish is both healthy and delicious. Enjoy a burst of color in your bowl!
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Ingredients
  

1 block of firm tofu, drained and pressed

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon olive oil

1 bell pepper (red or yellow), sliced

1 cup broccoli florets

1 medium carrot, julienned

1 zucchini, sliced

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame seeds

Salt and pepper to taste

Cooked jasmine rice or quinoa, for serving

Chopped green onions, for garnish

Instructions
 

Begin by cutting the pressed tofu into bite-sized cubes. In a bowl, marinate the tofu with soy sauce and set aside for about 15 minutes.

    Heat sesame oil in a non-stick skillet or wok over medium-high heat. Add the marinated tofu cubes and cook until they are golden brown on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.

      In the same skillet, add olive oil and toss in the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

        Add the sliced bell pepper, broccoli florets, julienned carrots, and zucchini to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are just tender but still vibrant.

          Return the tofu to the skillet and mix gently with the vegetables. Adjust seasoning with salt and pepper to taste. Cook for another 2-3 minutes to heat through.

            Sprinkle sesame seeds over the stir-fry and give it a final toss.

              Serve the tofu and vegetable stir-fry over a bed of cooked jasmine rice or quinoa, and garnish with chopped green onions for an extra crunch.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4