One Pot Meals I Eat ALL THE TIME that You MUST MAKE | Vegan and Vegetarian Dinner Recipes

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide similar crunch with fewer calories.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein, while seitan is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil has heart-healthy fats, while canola oil is more affordable.

Start by preparing your side dish, which can be brown rice, whole wheat pasta, or just a bed of broccoli.

Use super firm tofu as the main protein source; avoid softer tofu to prevent crumbling.

Season and sear the tofu in a large non-stick skillet with a little vegetable oil or broth to make it oil-free.

Cook the tofu until golden brown, then remove it from the skillet and set aside.

In the same skillet, add minced ginger and garlic, sautéing until fragrant.

Add broccoli and sugar snap peas to the skillet, stir-frying until they start to char.

Add the seared tofu back into the skillet with the vegetables.

In a separate bowl, mix soy sauce, sesame oil, and cornstarch to create a sauce.

Pour the sauce over the tofu and vegetables, tossing to coat everything evenly.

Cook for an additional 2-3 minutes until the sauce thickens.

Season with black pepper and salt to taste.

Garnish with sliced green onions before serving.

Serve hot over the prepared side dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens