Tofu and Vegetable Saut

5.0 (1 reviews)
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1 Tbsp. olive oil
1 tsp. minced garlic
1 block tofu, pressed and cubed
1 red bell pepper, seeded and chopped
1/2 small onion, chopped
1 small zucchini, chopped
Salt and pepper, to taste
2 cups cooked rice
Chili-Mint Sauce, to taste (see recipe below)

• Heat the olive oil in a large sauté pan over medium heat.
• Add the garlic, tofu, pepper, and onion. Sauté for 5 minutes. Add the zucchini and sauté until the tofu is browned. Season with the salt and pepper.
• Serve over the rice with the Chili-Mint Sauce.

For the Chili-Mint Sauce:
2 tsp. sugar
1/2 tsp. salt
1 Tbsp. minced fresh ginger
1 small jalapeño pepper, chopped*
1 garlic clove
2 cups packed fresh mint leaves
2 Tbsp. rice wine vinegar, plus more as needed

• Place the sugar and salt in a food processor. With the motor running, add the ginger, jalapeño pepper, and garlic. Process until minced.
• Add the mint and vinegar, pulsing until finely chopped. Scrape down the sides of the processing bowl as needed. Add more rice wine vinegar if too thick.

Makes 4 servings

*Note: For a milder sauce, deseed the pepper.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind