Energy-Boosting Thai Vegan Dinner

Allergens

Soy (in soy sauce), nuts (cashews)

Ingredients

• 1 lb firm tofu, cubed
• 2 cups brown rice, cooked
• 1 cup mixed bell peppers, sliced
• 1 cup snap peas, trimmed
• 1 cup baby spinach, washed
• 1/2 cup cilantro, chopped
• 1/4 cup cashews, toasted
• 1 lime, juiced
• 1/4 cup soy sauce or tamari
• 2 tbsp coconut sugar
• 2 tbsp rice vinegar
• 1 tsp chili flakes (optional)

Instructions

1. Prepare the tofu by pressing it gently between paper towels to remove excess moisture, then cube and set aside.
2. In a large skillet or wok, heat 1 tablespoon of oil over medium high heat. Add the cubed tofu and cook until golden brown on all sides. Remove from skillet and set aside.
3. In the same skillet, add another tablespoon of oil. Stir in the bell peppers, snap peas, and spinach. Cook for 2 3 minutes or until vegetables are tender but still crisp.
4. Combine soy sauce (or tamari), coconut sugar, rice vinegar, lime juice, and chili flakes in a small bowl. Mix well to create the dressing.
5. Pour the dressing over the cooked vegetables, stirring to evenly coat. Add the tofu back into the skillet and cook for another 1 2 minutes.
6. Serve the stir fry over cooked brown rice, garnished with chopped cilantro and toasted cashews.

Chef’s Insight

This dish is perfect for meal prepping. Make ahead of time and reheat when needed.

Notes

This recipe is perfect for a vegan diet and can be easily adapted to include gluten-free options.