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Plant-Based Sesame Stir-Fry With Collard Greens

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

Vegan Sesame Stirfry with Collard Greens

For the Stirfry:
 3 cups Chopped Collard Greens (I used Nature's Greens Pre-washed)
 1 Onion, Sliced
 ½ Block of Tofu (14 oz), Cubed
 ½ cup Sweet Peas, Fresh or Frozen
 2 cups Broccoli Florets, Fresh or Frozen
 2 Large Carrots, Peeled and Sliced
 1 Large Zucchini, Sliced
 Avocado Oil for cooking and Sea Salt to Taste
 Sesame Seeds and Chili Flakes for Topping
For the Sesame Sauce:
 ¼ cup Sesame Oil
 1 tbsp Almond Butter
 2 tbsp Terriyaki Sauce (Unsweetened)
 1 tsp Honey or Coconut Sugar / Maple Syrup (If Honey is not considered vegan for you)
 ¼ tsp Ginger Powder

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!