Hubby’s Amazing Stir-fry

Ingredients

Vegetable Medley

• 1 onion, diced
• 4 green onions, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, cut in 1/2 inch chunks
• 1 green bell pepper, cut in 1/2 inch chunks
• 1 zucchini, cut in spears
• 1 squash, cut in spears
• 1 head of broccoli, cut in florets
• 1 small eggplant, cut in 1/2 inch chunks
• 2 carrots, diced
• 1/4 cup Imagine low-sodium vegetable broth
• 4 ounces mushrooms, sliced (either shiitake or baby portabella)
• 1/4 cup Arrowhead Mills organic crunchy peanut butter
• 2 Tbsp Bragg’s liquid aminos
• 2 tsp crushed red pepper
• 1 Tbsp Bragg’s organic sprinkle
• 1 Tbsp balsamic vinegar
• 2 tsp curry powder
• 2 cups baby spinach
• 1/8 cup fresh basil
• 1 cooked sweet potato, cut in 1/2 inch chunks

Rice

• 1 cup whole grain brown rice, cooked
• 1/2 tsp black pepper
• 1/8 tsp cayenne pepper

Tofu

• 1 block extra firm tofu, drained and cut in 1/2 inch thick strips
• 3 Tbsp Annie’s BBQ sauce
• 2 tsp crushed red pepper

Steps

1. Add onions, garlic, bell peppers, zucchini, squash, broccoli, eggplant, carrots and vegetable broth to a large pan over medium heat. Cook for 10 minutes, stirring occasionally.
2. Meanwhile, preheat oven to 350 degrees. Combine the tofu ingredients in a shallow baking pan, tossing the tofu well with the BBQ sauce and spice. Cook in preheated oven for 30 minutes.
3. With the vegetable medley, lower heat to medium-low and add mushrooms to the pan. Cook for two minutes.
4. Add peanut butter, aminos, crushed red pepper, organic sprinkle, balsamic vinegar and curry powder to the pan. Mix well and cook for another 5 minutes, stirring occasionally.
5. Mix in the spinach and basil to the pan and stir until wilted.
6. Meanwhile, add spices to the cooked rice.
7. Once the tofu is done, add it to the vegetable medley. Add the cooked sweet potatoes. Serve vegetable medley and tofu over rice.

I am submitting this recipe to Healthy Vegan Fridays.