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Tofu Stir Fry with Zesty Almond Sauce

Makes 4 to 5 servings


Tofu marinade:

  • 2 tbsp apple cider vinegar
  • 2 tbsp tamari
  • One 10 to 12 ounce package of extra-firm tofu, excess water squeezed out (press between two plates), and cubed

Almond sauce:

  • ½ cup almond butter
  • 1 cup plain soy or almond or coconut milk, unsweetened
  • ⅓ cup apple cider vinegar
  • 1 large clove garlic, minced
  • 3 tbsp tamari
  • 2 tbsp fresh ginger, finely chopped
  • 1 tbsp toasted sesame oil

Veggie Sauté (This dish can be suitable for Phases II to IV, simply choose vegetables that fit with whatever phase of the diet you are in. Chop 10 to 12 cups of vegetables in total. For Phase II, choose a mixture of zucchini, snow peas, onions, mushrooms, cilantro, and Thai eggplant. If you would like to add carrot, try boiling the carrots for a few minutes before adding to the stir fry. For Phase III, choose any Phase II vegetable, plus leafy greens, sweet peppers, or leeks. For example, mix together mushrooms, onions, spinach or Swiss chard (stems removed), sweet peppers, and zucchini. For Phase IV, again use any of the previous phase vegetables, plus finely chopped brussel sprouts, broccoli, spring onions, water chestnuts, celery, or hot peppers.)

  • 1 tbsp extra virgin olive oil (half to sauté tofu, half to sauté veggies)
  • 1 cup red onion, chopped
  • few pinches sea salt

For the tofu:

In a large bowl, combine the vinegar and tamari. Add the cubed tofu, toss to coat, and marinade.

For the almond sauce:

In a blender or food processor, combine all of the ingredients and puree until smooth.

For the sauté:

In a deep skillet over medium-high heat, heat ½ tbsp of olive oil.

Add the marinated tofu and sauté for 6 to 8 minutes, tossing occasionally, until lightly browned.

Remove tofu and set aside, and reserve skillet. Over medium heat, heat the remaining olive oil. Add the veggies in order of firmness of the vegetable and cook for a few minutes before adding the next bunch. For example, first add the onions, salt, black pepper, then cover and cook for 5 minutes. Next add vegetables like carrots, celery, zucchini, broccoli, sweet peppers, water chestnuts, and mushrooms -cover and cook for 5 more minutes. When the veggies are tender, stir in almond sauce and any greens, if you are using them. Next add the tofu. Cover and let cook 2 to 3 minutes, stirring occasionally until the greens are wilted or until the sauce is slightly bubbly.

Serve with a squeeze of fresh lemon juice.


Adapted from: Vive le Vegan! By Dreena Burton