This week, I wanted to share a simple go-to vegan meal using basic ingredients I almost always have in my fridge and pantry.
I started by using white basmati rice (even though I almost always cook brown rice) for speed of cooking. I cooked the rice stovetop using a 1-to-1 ratio of rice and water plus about 1 tsp of oil just to prevent the rice from sticking to the bottom of the pot.
Meanwhile, I heated a large skillet with a splash of oil and diced 2 blocks of extra firm tofu (no pressing required) into small chunks. I browned the tofu in the pan and once it had gotten fairly golden on each side, I added in about a cup of shredded cabbage that I had hanging out in the fridge and 2 cups of frozen mixed vegetables.
This recipe was made even simpler because I already had residual teriyaki sauce in my fridge from a meal prep I did a few weeks ago, but you could use a store-bought bottled sauce or whip one up quickly while your rice and other stir fry components are cooking.
So once the cabbage was softened slightly and the mixed veggies were heated through, I poured about a cup of the teriyaki sauce and a splash of water over the top, stirred everything together, and let it simmer another minute or two.
You can add the rice in or serve the stir fried veggies and tofu over the top – however you prefer. I’d also recommend topping with cilantro, green onion, and sesame seed if you have it on hand, but it’s not necessary.
Ingredients
- 1.5 cups white basmati rice
- 2 14-oz containers extra firm tofu
- 1 cup shredded cabbage or other vegetables of choice
- 2 cups frozen mixed vegetables (or other vegetables of choice)
- 1 cup teriyaki sauce (homemade or bottled)
- Optional: cilantro, green onion, sesame seeds
Directions
- Add rice with 1.5 cups water and 1 tsp of oil to a small pot over high heat. Once the pot begins to boil, reduce heat to low and cover with a lid. Cook 15 minutes or until rice is tender and fluffy and all the water has been absorbed.
- Meanwhile, heat a small amount of neutral oil (optional) in a large skillet.
- Dice extra firm tofu into small chunks and add to the hot skillet.
- Brown tofu on all sides, then add shredded cabbage and frozen mixed vegetables. Cook several minutes until cabbage is softened and mixed veggies are cooked through.
- While the vegetables are cooking, make your teriyaki sauce, if needed.
- Pour sauce over tofu and veggies and stir to combine. Add a splash of water if needed.
- Serve on top of the rice or stir the rice in to combine with the sauce and veggies. Top with chopped cilantro, green onion, and sesame seeds, if desired.
I like to drizzle sriracha or chili crisp over my stir fry too.
While I call this a 20-minute meal, the hands-on time was actually less than 20 minutes. I was able to load the dishwasher and unpack my work bags while this meal was coming together.
I hope you enjoy this quick and easy meal idea!