Love a good dinner that comes together in under 30 minutes! This plant-based sesame stir-fry with collard greens is one of those perfect meals to whip up quickly on a weeknight. Stir-fry is actually one of my fave types of dishes to make - it's basically like a hot salad with sauce! It's a great way to get it in A LOT OF vegetables, greens, and protein in a delicious way. The best part is they are totally customizable and versatile. You can swap out any vegetables and protein you love! I personally tofu and shrimp with this one, but chicken and beef work too. Something I always add to my stir-fry -- GREENS! Greens cooked are a great way to get nutrients. Collard Greens are an incredible source of vitamins and minerals, as well as a food that helps maintain a healthy diet. it is super high in Vitamin A, C and a great source of fiber too. I used Nature's Greens for this recipe. I love that it comes chopped up, triple washed and ready to cook!
PS: For the sauce...I know for some honey is not considered vegan, so feel free to substitute with coconut sugar or maple syrup. Whatever works for you!
Ingredients:
Directions:
Preheat oven to 375.
Prepare and wash the vegetables. Peel and slice the carrots. Chop the peppers into 1/4 inch cubes. Half moon sliced the zucchini. Peel and slice the onion.
Pat dry the tofu block and cut into 1/4 inch cubes. Grease a cookie sheet and line up tofu cubes. Season with salt. Bake on 375 for 15 minutes. (You can omit this step and air fry the tofu if you wish). If you air fry - do it on 400 for 15 minutes.
Heat up 3 tbsp of avocado oil in a large deep set pan or dutch oven pan. When hot, add in the onion. Mix and cook the onion for 5 minutes until translucent. Add in the minced garlic and mix until fragrant. Add in peppers, carrots and zucchini. Mix well. Cover and cook for 10 minutes.
Prepare the sauce while the vegetables are cooking. Add sesame oil, honey, almond butter, teriyaki, ginger powder into a mason jar. Mix or shake well. Set aside.
Once the vegetables are tender, it is time to add in the peas and collard greens. Mix and cover for another 2-3 minutes. Pour half the sauce mixture into the pan and mix well.
Assemble tofu, vegetables and greens in a bowl. Pour the remainder of the sauce on top. Sprinkle with sesame seeds and chili flakes. Option to add hot sauce and of course serve with noodles or rice. Enjoy!
Thank you WP Rawl for sponsoring this recipe. I am honored to work with a brand that helps me and so many others live a healthy lifestyle. WP Rawl has been in business since 1925 producing farm fresh greens!
Ingredients
Directions
Preheat oven to 375.
Prepare and wash the vegetables. Peel and slice the carrots. Chop the peppers into 1/4 inch cubes. Half moon sliced the zucchini. Peel and slice the onion.
Pat dry the tofu block and cut into 1/4 inch cubes. Grease a cookie sheet and line up tofu cubes. Season with salt. Bake on 375 for 15 minutes. (You can omit this step and air fry the tofu if you wish). If you air fry - do it on 400 for 15 minutes.
Heat up 3 tbsp of avocado oil in a large deep set pan or dutch oven pan. When hot, add in the onion. Mix and cook the onion for 5 minutes until translucent. Add in the minced garlic and mix until fragrant. Add in peppers, carrots and zucchini. Mix well. Cover and cook for 10 minutes.
Prepare the sauce while the vegetables are cooking. Add sesame oil, honey, almond butter, teriyaki, ginger powder into a mason jar. Mix or shake well. Set aside.
Once the vegetables are tender, it is time to add in the peas and collard greens. Mix and cover for another 2-3 minutes. Pour half the sauce mixture into the pan and mix well.
Assemble tofu, vegetables and greens in a bowl. Pour the remainder of the sauce on top. Sprinkle with sesame seeds and chili flakes. Option to add hot sauce and of course serve with noodles or rice. Enjoy!
