from Vegetarian Times June 2008
2 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.