Tofu Stir-Fry



It’s been a while since I have been kickin’ it in the kitchen. I have been going through transition in my life and constantly on-the-go. I have not had the time and energy to think about preparing a well deserving home cooked meal. I just came off of a 3 day fast where I did not eat anything at all. I just consumed water. So to break my fast I drank a cup of hot Lemon Ginzing Tea and ate a bowl of fruit to get my intestines operating with food again. Later on in the day I decided to treat myself to a home cooked dinner with one of my favorite foods – tofu. If any one is wondering how to get protein as a vegetarian, tofu is a great substitute for meat. It’s made from soybean curds with a source of protein, calcium, and iron. Plus it’s low in calories and NO cholesterol. With the added mushroom, it fulfills the meal’s flavor. 

In this meal I also cooked cabbage. It’s so easy and quick to make. Remember when Grama would cook cabbage and she added a load of butter? Guess what! No butter is needed for this recipe! A great substitute for butter is Olive Oil. The recipe is listed below.

: 30 min.

Servings: 4

Grocery List:

  • Uncle Ben’s Brown Rice
  • Extra Firm Tofu
  • Vegetable Broth
  • Olive Oil
  • Cabbage
  • Carrots (siced)
  • baby mushrooms
  • garlic
  • Dried Herbal Seasonings (Thyme, Oregano, Basil leaves, parsley, )
  • Cayenne Pepper
  • Curry Powder
  • Cumin
  • Sale and Pepper



Before starting anything, drain the tofu from out of the packet and place it on a plate wrapped in a paper towel. for at least 30 min. Place a heavy object over the wrapped tofu (orange juice container, milk container, cans, etc.). This will help reduce the water within the tofu.

Step #1 – Start Boiling Rice on low-med heat 10-15 min


  • 1 cup Uncle Ben’s Brown Rice
  • 1 cup water
  • 1 cup vegetable broth
  • 2 tbs Olive Oil

Step #2 – Start Steaming Cabbage


  • 1 Cabbage Head
  • Sliced carrots
  • Sliced baby mushrooms
  • 3 cloves of garlic
  • Dry Herbal Seasonings: Thyme, Oregano, Basil leaves
  • Cayenne Pepper
  • Salt and Pepper
  • 3 Tbs Olive Oil 
  • 1/4 cup water (you may add 1/4 cup veggie broth as you like for flavor)


  • Chop cabbage and carrots
  • Place in pot with water and olive oil
  • Steam on Med-High heat
  • Add seasonings while heated up


Step #3 – Prep Tofu


  • Extra Firm Tofu
  • A dash of each Herbal Seasonings: Parsley, cumin, oregano, curry powder
  • Salt and Pepper
  • Cooking Olive Oil (not extra-virgin)
  • Sliced Baby Mushrooms 


  • Remove tofu from the fridge. Slice into small squares and place in a bowl.
  • Drizzle Olive Oil on Tofu 
  • Season with seasonings and toss in bowl making sure all sides are covered.
  • Cover the base of the skillet with Olive Oil. Heat on Med-High and add Tofu.

Check on Cabbage and rice. Be sure to adjust temperature when needed. 

Flip Tofu when golden. Add mushrooms when Tofu is nearly done.

Once all is done, serve and enjoy! 🙂