Vegan tofu and broccoli stir-fry

Vegan tofu and broccoli stir-fry with smoked tofu, broccoli, soy sauce and sesame: a quick, hearty pan dish with plenty of protein and lovely roasted flavours.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 350 kcal per serving
• Protein: 22 g
• Fat: 20 g
• Carbs: 12 g

Ingredients

• 200 g smoked tofu
• 1 head of broccoli
• 1 tbsp sesame seeds
• 1 tbsp coconut oil
• 1 pinch of pepper
• 2 tbsp soy sauce

Method

You’ll need: wok · chopping board · knife · sieve

1. Pat the smoked tofu dry and cut it into small cubes. Divide the broccoli into florets.
2. Blanch the broccoli briefly in boiling water, then drain it well. That way it stays tender but still has some bite.
3. Heat the coconut oil in the wok and fry the smoked tofu hard on all sides. It can take on plenty of colour.
4. Add the broccoli to the tofu and stir-fry everything briefly over a high heat. This brings roasted flavours and fresh veg together.
5. Deglaze with the soy sauce and season to taste with pepper. Toss briefly until everything is glossy and coated.
6. Sprinkle with sesame seeds before serving and enjoy piping hot straight away.

Good to know

A stir-fry like this saves tired evenings. Little effort, lots of flavour and just the right mix of savoury and fresh.

Swaps

Smoked tofu → plain tofu (milder, often a little less salt); Coconut oil → olive oil (more monounsaturated fatty acids); Sesame seeds → chopped almonds (also provide unsaturated fatty acids and minerals); Soy sauce → tamari (often gluten-free, similarly savoury)

Allergens

Contains soya and sesame, and tamari can be a gluten-free alternative if needed; season mildly for children, and during pregnancy the dish is unremarkable with fresh ingredients and well-cooked tofu.

Dairy-free recipes