Thai Vegetable & Tofu Breakfast Stir-Fry

Thai · 30 min · Tofu · vegetarian, vegan, dairy-free, low-carb

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Ingredients

• 14 oz Firm tofu
• 2 cups Bell peppers (red, yellow)
• 1 cup Carrots
• 1 cup Green beans
• 3 Garlic cloves
• 3 tbsp Soy sauce (low sodium)
• 2 tbsp Vegetable oil
• 1 Lime
• 1/4 cup Fresh cilantro

Method

1. Press and cut the tofu into cubes. Chop garlic and slice bell peppers, carrots, and green beans.
2. Heat vegetable oil in a large skillet over medium heat. Add tofu and cook until golden brown, about 5 minutes.
3. Add garlic to the skillet and sauté for 1 minute until fragrant.
4. Stir in bell peppers, carrots, and green beans. Cook for about 5-7 minutes until vegetables are tender-crisp.
5. Pour soy sauce over the stir-fry and toss to coat evenly. Cook for another 2 minutes.
6. Squeeze lime juice over the dish and garnish with chopped cilantro.
7. Serve hot with optional steamed rice or enjoy as is.
8. Enjoy your quick and flavorful Thai vegetarian breakfast stir-fry.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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