| 12 | 30 | 182 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 20 medium | Baby carrots (cut into bite-size pieces) |
| 1 cup | Broccoli, raw (florets) |
| 1 tbsp | Cilantro (coriander) (chopped) |
| 3/4 cup | Green peas, raw |
| 1 tsp | Orange peel (zest) (grated) |
| 1/2 cup slices | Red bell pepper (julienned) |
| 3/4 cup sliced | Yellow onion (Spanish) |
| 1/4 cup | Hot sauce |
| 1 tsp | Sunflower oil |
| 1 package (1lb) | Tofu, regular, extra firm (thin strips) |
| 6 cup | Vegetable stock/broth |
| 1/4 cup | Salsa, ready-to-serve |
1. Heat a wok or large skillet over medium-high heat.
2. Spray with vegetable cooking spray.
3. Brown tofu on both sides, then remove from pan and set aside.
4. Add onion to wok and sauté for 1 minute.
Add broccoli, carrots, peas and red pepper; stir-fry until tender-crisp, about 5 minutes.
5. Return tofu to wok and stir in broth, chili sauce and orange zest. Heat until bubbling.
6. Transfer stir-fry to serving platter and sprinkle with cilantro.
Tofu
is an excellent source of plant-based protein and contains iron and calcium!
| Meat Alternative | 1.0 |
| Vegetables | 1.9 |
