Vegan, WFPB, Gluten Free, Oil Free Recipe
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Looking for a simple stir-fry to get in a ton of veggies, fiber, healthy starch, and protein? Look no further. Use this recipe but adapt it to the vegetables you have access to in your fridge, freezer, or garden.
Not only can you swap out the vegetables to those you have available, but you can also swap out your sauce choice, to make this gluten-free, soy-free, or lower sodium.
I used coconut aminos this time, and while it has a little less flavor than traditional soy sauce or tamari, its still tasty and I can rest assured I'm not overdoing it on the sodium like I would with the other options.
This is such a great way to get in cups of veggies, some hearty protein from the tofu, and filling whole grains.
Having this pairing of whole food carbs (brown rice) + Non-starchy veggies + A little bean based protein is AMAZING for weight loss.
Carbs from brown rice can keep you full for hours.
Non-starchy vegetables fill up your stomach without contributing many calories.
And tofu also adds satiety while being great for our gut microbiome.
If you have leftovers from this meal, it keeps really well in the fridge for several days.
Ever wondered what to do with leftover brown rice? You can also freeze this in a bag or Tupperware and just refresh it in the microwave to cut down time next time you need some for a meal.
As always, please let me know how you enjoy this recipe, or how you change it to make it more enjoyable for yourself or your family! You can do that on this blog, or by reaching out to me on Facebook!
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This recipe was developed by Lucille Luong
Do you need help transitioning to a plant-forward or plant-based diet? I do just that! Don't stay stuck, reach out today to learn more about my program here.