Tofu + Vegetable Stir Fry (Vegan + Gluten Free)
I've been making an effort to eat healthier and part of that meant starting to meal prep. Probably 95% of the time, I have leftovers from the night before for lunch the next day, but sometimes when we can't be bothered to cook a proper meal in the evening it leaves me without a lunch the next day. I decided that to avoid this, I would meal prep for the week on a Sunday, so that I had five lunches sat waiting for me in the fridge.
Stir fry is such an easy thing to put together, you can just use whatever vegetables you have in the fridge and mix them together with sauce (and tofu if you have it) and bam! You have a delicious, nutritious meal! having stir fry's for lunches has been a firm favourite of mine since back when I started uni, and I could eat the meal cold (weren't many microwaves on campus!) and not be bothered by it.
What sorts of meals do you meal prep? Leave any ideas you have down below in the comments!
Total time: 30 Minutes
Yield: 4 Portions
Ingredients
- 300g Closed Cup Mushrooms, chopped
- 150g Broccoli, chopped
- 2 Large Carrots, chopped
- 396g (one pack) Tofu, drained and diced
- 300g Noodles (Gluten Free and Vegan, such as udon or rice noodles)
- 2 Tsp Ginger Garlic Paste
- 1 Tsp Olive Oil
- 3 Tbsp Gluten Free Soya Sauce
- Heat the olive oil and garlic/ginger paste in a large frying pan.
- Add the tofu and fry until it is turning lightly golden.
- Add the mushrooms, broccoli and carrots, then put a lid on the pan and let the veggies steam cook.
- Add the noodles and soya sauce, stirring everything gently to avoid breaking up the tofu.
- Fry for a few minutes to let everything get mixed up then serve topped with sesame seeds and enjoy!