Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. tofu, cut into small cubes | ||
| 1 tbsp. oil | ||
| ¼ c. water | ||
| 1 tsp. dill weed | ||
| ½ tsp. basil | ||
| ½ tsp. cumin | ||
| ½ tsp. turmeric | ||
| ½ tsp. curry | ||
| 2 clove(s) garlic, minced | ||
| 2 tbsp. tamari or soy sauce | ||
| ¼ c. nutritional yeast, optional | ||
| 1 (10 oz) pkg frozen peas, thawed | ||
| ½ c. cashew pieces, optional |
Directions
- Stir-fry tofu, oil, water, dill weed, basil, cumin, turmeric, curry, garlic, tamari and nutritional yeast in a skillet over medium-high heat for 5 minutes.
- Add peas and cashew pieces and heat for 5 more minutes over low heat.
- Serve hot.
Nutrition facts
Servings
256 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Sodium: 580mg
- Total Carbohydrates: 14g
- Protein: 22g
Recipe Source:
Simply Vegan.