No Fry Stir Fry

No Fry Stir-Fry
Prep time
Total time
Serves: 2-4
  • ½ head purple cabbage
  • 2 carrots
  • 1 bell pepper
  • 2 sprigs green onion
  • 1 avocado
  • ¼ cup pumpkin seeds
  • 1 package sprouted tofu
  • 1 cup dry brown rice
  • ½ cup tamari
  • 1 Tbsp. maple syrup
  • ½ tsp. ginger (fresh or dried)
  • 1 tsp. sesame oil
  • 1 Tbsp. rice vinegar
  • sriracha sauce*
  • red pepper flakes*
  1. Bring 2 cups of water to a boil, add rice and stir. Cover and turn down to low, simmer for 40 minutes.
  2. Make dressing by whisking together all dressing ingredients.
  3. Preheat the oven to broil and line a baking sheet with parchment paper.
  4. Cut the tofu into ½-inch slabs and press well to remove any excess water. Cut the slabs into ½-inch cubes and toss with ¼ of the dressing. Arrange the tofu on the baking sheet and broil for 4-5 minutes (depending on how hot your oven is). Rotate and broil for 4-5 minutes on the other side. Set aside.
  5. Next thinly chop cabbage (use a mandolin if you have one. Chop carrots, pepper, onion and avocado; add to a large bowl. Add pumpkin seeds and cooked tofu to bowl.
  6. Pour remaining dressing into vegetable and tofu mixture. Stir well and serve over hot rice.
  7. Top with sriracha or red pepper flakes if using.


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