Eggplant & Tofu Stir Fry (Oil & Gluten-free)
View original ↗
Sweet Simple Vegan · by Jasmine @ Sweet Simple Vegan

Eggplant & Tofu Stir Fry (Oil & Gluten-free)

NUTRITION · PER SERVING140M COOK
CAL 25%·PRO 61%
CARBS 74G60% OF CAL
14G FIBER17G SUGAR43G OTHER
FAT 12G21% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetable-packed stir-fry with eggplant, broccoli, and bok choy served with brown rice, made without added oil and gluten-free. Great for meal prep and feeding a crowd.

mainchinesestir frybowltofudairy freeveganvegetarian
View the full recipe on Sweet Simple Vegan →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 blocks extra firm organic non-GMO tofu, pressed (learn how here)
  • 1/4 cup tamari (or soy sauce if not GF)
  • 1 tablespoon vegan hoisin sauce (optional)
  • 1 tablespoon seasoned rice vinegar
  • 1/2 tablespoon coconut sugar
  • Dash of sriracha
  • 1/4 cup + 3 tablespoons vegetable broth, divided
  • 1-inch fresh ginger root, peeled and grated
  • 6 cloves garlic, minced
  • 3 chinese eggplants, cut in half then into 1″ strips (or 1 large Italian eggplant)
  • 3 medium zucchini, cut in half then into 1″ strips
  • 3 bunches bok choy, roughly chopped
  • 1 head broccoli, cut into florets
  • 1 large tomato, diced (about 1 cup)
  • 2 medium carrots, diced (optional)
  • 3/4 cup vegetable broth
  • 3 tablespoons tamari (or soy sauce if not GF)
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon coconut sugar
  • 1 tablespoon flour of choice (or cornstarch)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon sriracha
  • Brown rice
  • 3 scallions, finely chopped
  • Red pepper flakes
PREP
120M
SODIUM
2251MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.