from Vegetarian Times June 20082 Tbs. vegetable oil, divided 15 oz. extra-firm tofu, drained and cut into 1/2 inch dice 2 tsp. low-sodium soy sauce, plus more to taste 2 cups steamed broccoli 8 ozs thinly sliced mushrooms 1 cup finely chopped onion 1 cup diced yellow bell pepper 1 cup sliced yellow squash 1/2 cup shredded cabbage 1/2 cup grated carrots 2 TBS nutritional yeast, or more to taste 2 cups cooked brown rice
1. Heat 1 Tbs oil in a large nonstick skillet over high heat (I used a wok). Add tofu, and saute’ 10 to 15 minutes, tossing with a spatula, until light golden brown all over. Sprinkle with soy sauce and saute 2 to 3 minutes more to further brown the tofu. Transfer tofu to a paper-towel lined plate. Drain and rinse the skillet, and wipe dry.
2. Heat the remaining TBS oil over high heat. Add the tofu back and all the vegetables. Saute 5 to 7 minutes, or until the vegetables are tender and the tofu nicely browned, tossing constantly with a spatula. Sprinkle with additional soy sauce to taste. Sprinkle with nutritional yeast flakes, saute a few seconds more, and then remove from heat. Serve over brown rice.