Easy Vegan Stir Fry
This easy vegan stir fry is a flavorful, nutritious, and satisfying meal that’s perfect for busy weeknights. With its savory, slightly sweet sauce and crisp-tender veggies, it's a dish the whole family will love.
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Servings: 4
Calories: 498kcal
Ingredients
Ingredients:
- 2 T olive oil
- 3 boxes of extra firm tofu, 690g, cut into cubes
- 1 head of broccoli, cut into bite sized pieces, 470g
- 1 red bell pepper, diced, 200g
- 1 yellow bell pepper, diced, 160g
- 2 packages of mushrooms, cleaned and sliced 325g
- 1 can pineapple drained, cut into bite sized pieces, 360g
Sauce:
- 2 T rice vinegar
- 1/3 cup brown sugar, optional
- 1 T sesame oil
- 2 T cornstarch
- 6 T low sodium soy sauce
- 1/2 tsp. ginger powder
Optional Toppings:
- sesame seeds
- diced scallions
- red pepper flakes
Instructions
Step 1: Prep the Vegetables
- Cut the broccoli, bell peppers, and mushrooms into bite-sized pieces and place them in a bowl.
- Dice the pineapple and set it aside (we’ll add it at the end).
Step 2: Make the Stir Fry Sauce
- In a medium bowl, whisk together: rice vinegar, brown sugar, sesame oil, cornstarch, soy sauce, ginger powder
Step 3: Cook the Tofu
- Cut the tofu into squares.
- Heat a non-stick skillet over medium heat and add olive oil.
- Sauté the tofu until golden brown on all sides.
- Remove from the pan and set aside in a bowl.
Step 4: Sauté the Vegetables
- Add the broccoli, bell peppers, and mushrooms to the pan.
- Sauté for 5-10 minutes, depending on how tender you like them.
Step 5: Combine Everything
- Add the cooked tofu and pineapple to the pan and stir to combine.
- Give the sauce a final whisk, then pour it over the stir fry.
- Cook for 3-4 minutes on medium-low heat until the sauce thickens.
- Taste and adjust salt or sweetness if needed.
Step 6: Add Toppings & Serve
- Serve your easy vegan stir fry over a bowl of brown rice or your favorite grain.
- Sprinkle with sesame seeds, scallions, or red pepper flakes for extra flavor!
Notes
- Have Everything Prepped First – The stir fry cooks quickly, so it’s best to have all ingredients chopped and the sauce mixed before you start cooking.
- Prep ahead: Chop the veggies 2-3 days in advance and store them in separate airtight containers in the refrigerator.
- Fridge: Allow the veggie stir-fry to cool and store it in an airtight container for 3-4 days.
- Reheat: Heat leftovers on the stove (medium-low) or in a microwave (30-second increments, stirring in between), adding a splash of liquid if needed.
Nutrition Facts
Easy Vegan Stir Fry
Amount per Serving
Calories
498
% Daily Value*
Fat
20
g
31
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Sodium
872
mg
38
%
Potassium
243
mg
7
%
Carbohydrates
59
g
20
%
Fiber
9
g
38
%
Sugar
33
g
37
%
Protein
28
g
56
%
Vitamin A
991
IU
20
%
Vitamin C
204
mg
247
%
Calcium
292
mg
29
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.