Vegan "Shaking Tofu" with Turkey-Style Crumbles

Vegan

A 520-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed
• 4 oz vegan ground "turkey" crumbles
• 1 tbsp olive oil
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional, for heat)
• 1 tsp maple syrup
• 1/2 tsp black pepper
• 1/4 cup water
• 1 cup cooked jasmine rice

Instructions

1. Prep: Press tofu for at least 15 minutes to remove excess water. Cube the pressed tofu into 1-inch pieces. Thinly slice the red onion and chop the bell peppers. Mince garlic. In a small bowl, whisk together soy sauce, rice vinegar, sriracha (if using), maple syrup, black pepper, and water for the sauce.
2. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown and crispy on all sides (about 8-10 minutes). Remove tofu from the pan and set aside.
3. Add the vegan "turkey" crumbles to the same skillet and cook, breaking them up with a spoon, until browned (about 5-7 minutes).
4. Add the sliced red onion, minced garlic, and bell peppers to the skillet. Sauté for 3-5 minutes until the vegetables are slightly tender-crisp.
5. Return the crispy tofu to the skillet with the vegetables and "turkey" crumbles. Pour the prepared sauce over everything and toss to coat evenly.
6. Continue to cook for 1-2 minutes, allowing the sauce to thicken slightly and coat the tofu and vegetables. Serve immediately over 1/2 cup of cooked jasmine rice per serving.