Tofu Stir Fry

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I had totally different intentions when I made this meal. These were meant to be copy-cat like PF Chang’s lettuce wraps, but when I realized I was missing green onion, cashews, and lettuce, we still needed dinner and at that point I was set on a similar taste so stir fry it became. Frankly the whole reason I wanted this was for the water chestnuts. Water chestnuts are delicious and have a wonderful crunch. According to Healthline, they also have a multitude of health benefits. I feel like I don’t put water chestnuts to use enough, I’ll have to work on that.

I chose to press and pre-cook the tofu because my husband prefers the texture of oven cooked tofu over sauted. Here are instructions if you want to pre-cook the tofu: Press the tofu for about 15 minutes. I have pressing tips in the Air Fryer Turmeric Tofu or there’s plenty of YouTube videos about it. Bake the pressed tofu in the oven at 350 for 30 minutes, flipping halfway through.

If you are not pre-cooking the tofu, still press it, then cube the tofu. At this point, drain and rinse an 8 oz can of water chestnuts. Dice 1/2 a yellow squash, 1/2 an onion, and the water chestnuts.

All the things.

In a small amount of oil, saute the onion and yellow squash until the squash has softened. While waiting on this, make your sauce. Combine 1/4 cup of soy sauce, 3 tbsp hoisin, 2 tsp rice vinegar, 1 tsp garlic chili sauce, and 1/2 tsp garlic. Whisk well to combine.

Add the cubed tofu, water chestnuts, and sauce to the veggies. Continue to saute until the sauce thickens. Serve over rice, by itself or as a lettuce wrap. Feel free to top with cashews and/or green onion

Tofu Stir Fry

Ingredients:

  • 16 oz package of extra firm tofu
  • 1/2 medium yellow squash
  • 1/2 an onion
  • 1/2 tsp minced garlic
  • 8oz can of water chestnuts
  • 1/4 cup soy sauce (I used reduced sodium)
  • 3 Tbsp hoisin sauce
  • 2 tsp rice vinegar
  • 1 tsp chili garlic sauce
  • salt and pepper to taste
  • Optional additions: lettuce (real lettuce wrap), cashews, green onion, rice

Instructions:

  1. Dice tofu, 1/2 a yellow squash, 1/2 an onion and the drained and rinsed water chestnuts.
  2. Saute the squash and onion in a little bit of oil until the squash has softened and the onion is translucent.
  3. Meanwhile, make the sauce. Combine 1/4 cup soy sauce, 3 tbsp hoisin sauce, 2 tsp rice vinegar, and 1 tsp chili garlic sauce. Whisk to combine.
  4. Once the squash and onion are cooked, add in the diced tofu and water chestnuts. Saute for an additional few minutes then add the sauce. Continue to stir occasionally until the sauce has thickened. Serve over rice or as a lettuce wrap.

Stuffed Pepper Casserole

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My plan was for this to actually a crockpot stuffed peppers recipe. However, I forgot to set it up each day and by Thursday evening I needed to make something for dinner with what we had on hand so this is what I came up with. It turned into a happy accident that tastes great and is done in less than an hour.

In a large bowl, combine 2 cups of cooked rice, 15 oz black beans (drained and rinsed), 1 cup of corn, 15 oz diced tomatoes (drained), 2 tbsp Worcestershire sauce (or liquid aminos), 1/2 tsp of Italian seasonings, 1/2 cup of cheddar cheese, and salt and pepper to taste. Stir well to combine.

Quarter 5 bell peppers and lay them on the bottom of a prepared 9×13 baking pan. It’s okay if they slightly overlap. Pour the rice mixture over top the bell peppers spreading out evenly. Dice 2 bell peppers and sprinkle them over top the rice mixture along with remaining 1/2 cup of cheese.

Cover with aluminum foil and place the baking pan in a preheated (375) oven for about 35 minutes.

Pre-aluminum foil

Stuffed Pepper Casserole

Ingredients:

  • 2 cups cooked rice
  • 15 oz canned black beans
  • 1 cup corn
  • 15 oz diced tomatoes
  • 2 tbsp Worcestershire sauce (or liquid aminos)
  • 1/2 tsp Italian seasonings
  • 1 cup cheddar cheese (divided)
  • salt and pepper (to taste)
  • 7 bell peppers

Instructions:

  1. In a large bowl, combine 2 cups of cooked rice with 15 oz black beans (drained and rinsed), 1 cup corn, 15 oz diced tomatoes (drained and rinsed), 2 tbsp Worcestershire sauce, 1/2 tsp Italian seasonings, 1/2 cup cheddar cheese, and salt and pepper to taste. Stir well to combine.
  2. Quarter 5 bell peppers and lay them on the bottom of a prepared 9×13 pan. Pour the rice mixture over the peppers and spread evenly.
  3. Dice 2 bell peppers and sprinkle across the top of the rice mixture along with the remaining 1/2 cup of cheddar.
  4. Preheat oven to 375, cover the 9×13 with aluminum foil and bake for 35 minutes.

Pepper “Steak” with Soy Curls

Jump to Pepper Steak : Jump to Cream of Mushroom Soup

Growing up, Pepper Steak was a meal we had frequently. My mom always made it with a can of cream of mushroom soup, bell peppers, soy sauce, and cut flank steak. I’ve been trying to recreate it for a few year, but I didn’t want the texture of tofu in it. I had never tried soy curls before but when I heard of them I knew they would be a perfect option for Pepper Steak. I plan to try this again with tempeh in the future, so keep an eye out for that recipe eventually.

This came together really well. It did take a little longer than I intended it to, which isn’t uncommon for me, but that’s because I wanted to make my own cream of mushroom soup. I’m going to include the instructions below for cream of mushroom soup. If you are in a time crunch or just don’t enjoy cooking, skip on past and feel free to use a can of cream of mushroom soup instead.

For the cream of mushroom soup, dice 6 mushrooms and 1/4 of an onion. Saute these in a bit of oil until the mushrooms have softened and onions are translucent. Add 2 tbsp of butter and allow it to fully melt, then add 6 tbsp flour. Stir this continuously until the mushrooms and onions sort of coagulate.

Slowly and while continuously stirring, add in 30 oz of vegetable broth. Let this simmer until it begins to thicken. Once the soup is thick, add 3/4 cup of milk and 1 tbsp of cream cheese. Allow the soup to continue simmering until the cream cheese has melted and combined. Set aside 2 cups of mushroom soup for the pepper steak and the rest can be saved for a different meal.

SKIP TO HERE IF YOU ARE USING CANNED SOUP.

Dice 2 small bell peppers. In a large pot, saute bell peppers in a small amount of sesame oil until softened. Add 6 oz of soy curls (I used Butler’s brand), 2 cups mushroom soup (or 1 can of cream of mushroom), 2 tbsp hoisin sauce, 3 tbsp soy sauce, and a good amount of pepper. Stir well to combine.

Allow this to simmer for about 10 – 15 minutes. In the meantime, make a pot of rice. Once the pepper steak has thickened a bit and rice is finished, serve and enjoy!

Pepper Steak with Soy Curls

Cream of Mushroom Soup Ingredients:

  • 6 mushrooms
  • 1/4 of an onion
  • 2 tbsp butter
  • 6 tbsp flour
  • 30 oz vegetable broth
  • 3/4 cup milk
  • 1 tbsp cream cheese

Pepper Steak Ingredients:

  • 2 small bell peppers
  • sesame oil
  • 6 oz soy curls
  • 2 cups cream of mushroom soup (or 1 can of store bought cream of mushroom soup)
  • 2 tbsp hoisin sauce
  • 3 tbsp soy sauce
  • pepper

Cream of Mushroom Soup instructions:

  1. Dice 6 mushrooms and about a 1/4 of an onion. Saute the mushrooms and onions in a bit of oil until the onion is translucent.
  2. Add 2 tbsp of butter and allow it to fully melt, then add 6 tbsp flour. Stir consistently until the butter, onion, mushroom and flour combine.
  3. Slowly, and while continuously stirring, add 30 oz of vegetable broth. Let this simmer until it begins to thicken, about 10 minutes.
  4. Once the soup has thickened add 3/4 cup of milk and 1 tbsp cream cheese. Continue simmering until the cream cheese has melted and combined.
  5. Set aside 2 cups of soup for the pepper steak. The rest can be saved for a future meal itself.

Pepper Steak Instructions:

  1. Dice 2 small bell peppers. In a large pot, saute the bell peppers in a small amount of sesame oil until the peppers have softened.
  2. Add 6 oz of Butler’s Soy Curls, 2 cups mushroom soup (or 1 can of store bought), 2 tbsp hoisin sauce, 3 tbsp soy sauce, and a good amount of pepper. Stir well to combine.
  3. Allow this mixture to simmer and thicken for about 10-15 minutes. In the meantime, make a pot of rice. Once the pepper steak has thickened and rice is finished, you are ready to serve.
  4. Optional toppings: Peanuts, green onions, sesame seeds

Stuffed Peppers in a Pot

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I know I totally promote meals that are quick to make. However, sometimes I feel like it’s okay to have a dinner take a while if it makes a lot of leftovers so you don’t have to cook as often. That saves time too. This is one of those meals. It takes longer than I wanted, but I have plenty leftover for dinner on other nights. Still a win.

Begin by dicing 1/2 an onion and 2 bell peppers. Combine these with oil and 1 tsp of garlic in a large soup pot. Saute for about 5-10 minutes until the onions are translucent. Add seasonings (1 tbsp Italian seasonings, 2 tsp cumin, 2 tsp chili powder), a 15 oz can of diced tomatoes, 2 cups of vegetable broth, 8 oz of tomato sauce, 1 tbsp Worcestershire sauce, and 1 cup of brown rice. Let this simmer for about 45 minutes, stirring occasionally so that rice doesn’t stick to the bottom. After the 45 minutes, add a drained and rinsed can of kidney beans and 1/2 cup of shredded cheddar cheese. Once the cheese melts, it is ready to serve.

Stuffed Peppers in a Pot

Ingredients:

  • 1/2 an onion
  • 2 bell peppers
  • 1 tbsp Italian seasonings
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic
  • 15 oz diced tomatoes
  • 2 cups vegetable broth
  • 8 oz tomato sauce
  • 1 cup brown rice
  • 1 tbsp Worcestershire sauce
  • 15 oz kidney beans (drained and rinsed)
  • 1/2 cup shredded cheddar cheese

Instructions:

  1. Dice 1/2 an onion and 2 bell peppers. Place these in a large soup pot with oil and 1 tsp of garlic. Saute for 5-10 minutes until onions are translucent.
  2. Add all seasonings, 15 oz diced tomatoes, 2 cups of broth, 8 oz tomato sauce, 1 tbsp Worcestershire sauce, and 1 cup of brown rice. Let this simmer for 45 minutes.
  3. After 45 minutes, add in the drained and rinsed kidney beans and 1/2 a cup of cheese. Serve after cheese has combined in.

Cauliflower Chana Masala

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One of my favorite throw together dinners on a busy night is Chana Masala by Tasty Bite. My mom first introduced this brand to me after buying it at Costco. It’s so simple. You can just throw it in the microwave, make a pot of rice and you have dinner. My only complaint was the lack of vegetables, so I set out to make my own similar recipe based off the packet.

Dice 2 potatoes, 1/2 an onion and 1/2 a head of cauliflower. Put these in a large pot with a bit of oil and 1/2 tsp garlic. Saute 5-10 minutes. Add 1/2 cup of vegetable broth and continue to saute for 10 minutes until the veggies begin to soften.

Add 30 oz of tomato sauce, 1 cup of vegetable broth, 15 oz can of chickpeas (drained and rinsed), 1/4 cup of tomato paste, 1 tbsp cumin, 2 tbsp chili powder, 1 tsp turmeric, and 1/4 tsp ginger. Let this simmer about 45 minutes until the potatoes and cauliflower are cooked through. When there’s about 10 minutes remaining add in 1 cup of peas. Serve with naan or over rice.

Cauliflower Chana Masala

Ingredients:

  • 15 oz can of chickpeas (drained and rinsed)
  • 2 potatoes
  • 1/2 head of cauliflower
  • 1/2 an onion
  • 1 1/2 cups of vegetable broth (divided)
  • 1/2 tsp garlic
  • 1/4 cup tomato paste
  • 30 oz tomato sauce
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • 1 tsp turmeric
  • 1/4 tsp ground ginger
  • 1 cup of frozen peas

Instructions:

  1. Dice potatoes, cauliflower and onion. Place these in a large pot with oil and 1/2 tsp garlic. Saute on medium high heat for 10 minutes. Add 1/2 cup broth to cook it down a little bit (5-10 min).
  2. Add 30 oz tomato sauce, 1 cup of broth, the drained and rinsed chickpeas, 1 tbsp cumin, 2 tbsp chili powder, 1 tsp turmeric, and 1/4 tsp ground ginger. Allow this to simmer for about 45 minutes to an hour, until cauliflower and potatoes are soft. About 10 minutes before it’s done, add 1 cup of frozen peas. Serve over rice or with naan.