Happy Rainbow Tofu Stir Fry!

I’m obsessed with naturally vibrant foods, and since childhood I have loooved rainbows. Anyone remember Rainbow Bright cereal? I got a kite in that cereal box that my siblings and I flew around the park for endless days! We named stuffed animals Rainbow, colored them on everything (sidewalk chalk!!), and even looked for clothing in rainbow colors 🙂 So yeah, rainbows make me happy, and so rainbow vegetables are heaven 😉

You need:
Garlic, 2 cloves
Liquid aminos, generous dash
Dijon mustard, 1 tsp
White wine (extra happy) a dash
Water, about 3 tbs to simmer
1 tsp almond butter
Crushed red pepper, dash
Turmeric, dash
Oregano, dash
Fresh basil, about 5 large leaves
1 container extra firm tofu (8oz)
1/4 slices purple cabbage
1/2 red bell pepper
1 stalk chopped broccoli
1 sweet potato chopped
1/2 container mushrooms, sliced

Cooked brown rice to serve on
Sweet chili sauce/sriracha to garnish
(Because spicy is better, always!!)

Slice tofu into 2×1 inch cubes and press in towel while prepping veggies.

Using coconut oil over medium/high heat, sauté sweet potatoes, garlic, basil, and tofu until tofu browns slighty, then remove tofu from pan, and set aside.

Next add broccoli to pan along with all liquids, condiments, and seasonings and begin to simmer. Then add cabbage/mushrooms/bell peppers and sauté until veggies reach almost desired tender/crisp texture. I do this by feel, not time. The. Add tofu back to hot pan with veggies and turn of heat. Toss all together and serve over brown rice with desired chili sauces and enjoy with chop sticks! (If you want) 🙂

There will be a million pics on this one, sorry but they are all too beautiful! 😉

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