15 oz. extra-firm tofu
Vegetable oil for sautéing the tofu
Soy sauce, to taste
1 Tbsp. vegetable oil
1/2 medium red onion, diced
1/2 small bell pepper, diced
1/2 small zucchini, halved lengthwise and then sliced
1/2 small yellow squash, halved lengthwise and then sliced
6 medium button mushrooms, sliced
1/2 cup blanched broccoli florets
1/2 cup shredded red cabbage
1/2 cup shredded carrots
Nutritional yeast, to taste
2 cups cooked brown rice
•Cut the tofu into cubes smaller than playing dice. Lightly oil a nonstick skillet and place over high heat. Allow the oil to heat slightly, then add the tofu. Sauté, tossing with a nonmetal spatula, until evenly and lightly golden brown, about 10 to 15 minutes.
•Sprinkle lightly with soy sauce and sauté briefly to further brown the tofu. Remove from the skillet, draining and discarding any excess fluid. Rinse and wipe the skillet dry.
•Add the 1 Tbsp. oil and place over high heat. Once the oil is very hot, add the tofu and all the veggies.
•Sauté, tossing with a nonmetal spatula almost constantly, until the tofu is browned and the veggies are cooked. Sprinkle with soy sauce to taste. Sprinkle with nutritional yeast, coating the tofu cubes and all the vegetables. Tossing vigorously, sauté for a few seconds. Remove from the heat.
•Serve over 1/2 to 1 cup of cooked brown rice in a bowl.