Tofu Veggie Stir Fry

Tofu Veggie Stir Fry
     This recipe is currently my top favorite meal and it is completely vegan and gluten-free. The tofu gives you a complete protein and it is paired with one of the healthiest grains (quinoa) and lots of nutritious vegetables! Click here to see a video with information on how to make this recipe!

Ingredients

• 1 zucchini
• 1 yellow squash
• 2 carrots (peeled)
• 1 bell pepper (any color)
• 1 block of medium-firm tofu
• 1 cup quinoa (cooked with 1/2 vegetable broth, 1/2 water)
• For the Sauce:
• 1 tbsp low sodium soy sauce
• 2 cloves garlic (crushed/pressed)
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions:

1. Julienne cut the zucchini, squash, and carrots; roughly chop the bell pepper. Cube cut the tofu.
2. Mix together the soy sauce, spices, and crushed garlic,
3. Cook the tofu for about 2 minutes over medium heat. Then add the zucchini and yellow squash; continue cooking for about 5 minutes.
4. Add the carrots, pepper, and sauce; mix to combine.
5. Cook for about 20 minutes or until the veggies are nice and soft. Serve while warm with quinoa on the side and enjoy! (Lasts up to 5 days in the fridge)