High-Protein Vegan Stir-Fry Recipe

Layer 2 folded dish towels on a cutting board and place tofu on top. Place 2 more folded dish towels and a heavy book on top. Press tofu for 5 to 10 minutes or longer. Cut into bite-sized cubes.

Heat a large nonstick pan over medium heat. Add tofu and dry-fry until golden on 1 side about 5 minutes. Flip and cook until golden on the other side about 5 minutes more.

While tofu is frying whisk soy sauce agave nectar Dijon mustard ginger sesame oil and cayenne pepper together in a bowl. Stir in the fried tofu coating thoroughly in the marinade. Cover the bowl and refrigerate about 30 minutes or longer.

Combine water and quinoa in a small saucepan and bring to a boil. Reduce heat to medium and simmer until quinoa is fluffy and water has been absorbed 13 to 15 minutes. Monitor the quinoa while it cooks; add extra water if necessary.

While quinoa is cooking place sweet potatoes in a small saucepan and cover with 1 or 2 inches of water. Bring to a boil and cook for 3 minutes. Drain.

Combine cooked quinoa tofu and marinade cooked sweet potatoes onion and peanut oil in a large frying pan over medium-high heat. Cook stirring constantly until onion is soft 3 to 4 minutes.