Umami Tofu and Vegetable Stir Fry

Ingredients

• 2 tablespoons oil
• 14 ounces extra-firm tofu (drained, pressed to remove excess water, and cut into 1/2-inch cubes)
• 4 teaspoons low-sodium soy sauce or gluten-free tamari (plus more to taste)
• 1 small to medium onion (chopped into 1-inch wedges)
• 1 bell pepper (chopped into 1-inch wedges)
• 8 ounces mushrooms (quartered or thickly sliced)
• 2 cups shredded cabbage
• 2 tablespoons nutritional yeast
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 3 cups cooked brown rice

Instructions

1. 1

   Heat 1 tablespoon oil in a skillet or wok over medium-high heat. Add the tofu cubes and toss them to coat with the oil. Cook for 8 to 12 minutes, stirring periodically, until the tofu is golden brown.

2. 2

   Add 2 teaspoons soy sauce, and stir-fry the cubes for 2 minutes more. Remove them to a bowl.

3. 3

   Add the remaining 1 tablespoon oil to your skillet and heat it over medium-high heat. Add the onions and stir-fry for 3 minutes. Add the bell pepper and stir fry for 3 minutes. Add the mushrooms, cabbage, and return the tofu to the pan, and stir fry everything for another 2 to 3 minutes. The mushrooms should cook and shrink a bit, and the cabbage will wilt.

4. 4

   Add the nutritional yeast, remaining 2 teaspoons soy sauce, salt, and pepper, and stir-fry for 1 to 2 minutes.

5. 5

   Serve the stir-fry over bowls of brown rice with additional soy sauce for seasoning to taste.