Eggplant & Tofu Stir-Fry (Oil & Gluten-free)

An easy and flavor-packed stir-fry loaded with vegetables and perfect for weekly meal prep or a meal for a crowd. Plus, it is oil and gluten-free! I always love myself a gooood gingery stir-fry, and this one hits the spot. I put together this recipe 2 days ago, and I have already made it twice since then. Not only is it a simple recipe, but it keeps well for a few days and when served with rice, is a substantial and nutrient-dense meal.This recipe is a part of my Healthy Oil-Free Vegan Christmas Menu from my 2015 dinner with my boyfriend Chris. We worked together in the kitchen to put together a few dishes to share with you all here on our blogs, to give you some inspiration and ideas for easy recipes you can try out during your next {holiday} gathering or dinner party.This recipe is a part of my Healthy Vegan Holiday Menu that I created with Conscious Chris, all oil- and gluten-free! You can check out the full menu here. Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Eggplant & Tofu Stir Fry (Oil & Gluten-free)

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• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 2 hours 20 minutes
• Yield: 4

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Description

An easy and flavor-packed stir-fry loaded with vegetables and perfect for weekly meal prep or a meal for a crowd. Plus, it is oil and gluten-free!

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Ingredients

Tofu

• 2 blocks extra firm organic non-GMO tofu, pressed (learn how here)
• 1/4 cup tamari (or soy sauce if not GF)
• 1 tablespoon vegan hoisin sauce (optional)
• 1 tablespoon seasoned rice vinegar
• 1/2 tablespoon coconut sugar
• Dash of sriracha

Stir Fry

• 1/4 cup + 3 tablespoons vegetable broth, divided
• 1-inch fresh ginger root, peeled and grated
• 6 cloves garlic, minced
• 3 chinese eggplants, cut in half then into 1″ strips (or 1 large Italian eggplant)
• 3 medium zucchini, cut in half then into 1” strips
• 3 bunches bok choy, roughly chopped
• 1 head broccoli, cut into florets
• 1 large tomato, diced (about 1 cup)
• 2 medium carrots, diced (optional)
• 3/4 cup vegetable broth
• 3 tablespoons tamari (or soy sauce if not GF)
• 3 tablespoons seasoned rice vinegar
• 1 tablespoon coconut sugar
• 1 tablespoon vegan hoisin sauce (optional)
• 1 tablespoon flour of choice (or cornstarch)
• 1 tablespoon tomato paste
• 1/2 teaspoon sriracha

To serve

• Brown rice
• 3 scallions, finely chopped
• Red pepper flakes

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Instructions

1. In a large ziploc bag or sealable container, add in all of the ingredients for the tofu. Seal and shake well to mix. Seal and place into the refrigerator to marinate for at least 2 hours, ideally overnight.
2. In the meantime, prepare the vegetables. In a large pot, add in 3 tablespoons of vegetable broth along with the garlic and ginger. Saute until fragrant, about 4-5 minutes. Add in the eggplant, zucchini, bok choy, broccoli, tomato and 1/4 cup vegetable broth, and mix to coat the vegetables. Cover the pot and set it over medium-low heat to steam and cook through, or about 15 minutes.
3. Once the tofu has marinated, pour tofu and all of the liquid into a medium saute pan and cook over medium until the liquid dissolves and the tofu browns, about 10 minutes. Set aside.
4. Whisk together the remaining ingredients for the stir-fry in a small bowl. Once the vegetables have cooked through, add the mixture in along with the cooked tofu. Stir until uniform, and allow it to sit over medium heat for a few more minutes to warm through.
5. Top with red chili flakes and scallions, and serve warm with brown rice.

Notes

• The key to a great stir-fry is to cut the vegetables you are using into relatively the same size, or as best you can.
• You can opt for soy sauce instead of tamari, but keep in mind this is not gluten-free.

• Prep Time: 2 hours
• Cook Time: 20 mins
• Category: Entree
• Cuisine: Vegan

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