Thai Vegetable & Tofu Breakfast Stir-Fry
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Thai · 30 min · Tofu · vegetarian, vegan, dairy-free, low-carb
229 cal
12g protein
25g carbs
9g fat
per serving · estimated
Ingredients
- 7 oz Firm tofu
- 1 cup Bell peppers (red, yellow)
- 1/2 cup Carrots
- 1/2 cup Green beans
- 2 Garlic cloves
- 1 1/2 tbsp Soy sauce (low sodium)
- 1 tbsp Vegetable oil
- 1 Lime
- 1/4 cup Fresh cilantro
Method (tap to check — screen stays awake)
- Press and cut the tofu into cubes. Chop garlic and slice bell peppers, carrots, and green beans.
- Heat vegetable oil in a large skillet over medium heat. Add tofu and cook until golden brown, about 5 minutes.
- Add garlic to the skillet and sauté for 1 minute until fragrant.
- Stir in bell peppers, carrots, and green beans. Cook for about 5-7 minutes until vegetables are tender-crisp.
- Pour soy sauce over the stir-fry and toss to coat evenly. Cook for another 2 minutes.
- Squeeze lime juice over the dish and garnish with chopped cilantro.
- Serve hot with optional steamed rice or enjoy as is.
- 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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