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Italian Tofu with Sweet Potato Stirfry

  • Author: Healthy Lifestyle Trainer for Joyful Healthy Eats
  • Prep Time: 35 mins
  • Cook Time: 12 mins
  • Total Time: 47 mins
  • Yield: 6 1x
  • Category: Vegetarian, Gluten-Free

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Ingredients

  • 2 lbs sprouted extra firm tofu
  • 1 large sweet potato
  • 1 red onion
  • 1 red bell pepper
  • 4 cherry peppers (fresh or jarred)
  • 3 cloves garlic
  • 1/4 cup balsamic vinegar
  • 1/2 cup Italian dressing
  • 1/4 cup olive oil
  • 1 tbsp Italian seasoning

Instructions

  1. Preheat the oven to 350 degrees.
  2. Quarter the sweet potato, then slice the quarters. Put the slices into a large mixing bowl, pour the Italian dressing over them and mix well.
  3. Put the potato slices into a baking pan and bake for 25 minutes.
  4. Chop the onion, red bell pepper, garlic and cherry peppers. Put into the mixing bowl, pour in the balsamic vinegar and mix well. Set aside.
  5. Cube the tofu and place into another large mixing bowl. Pour in the olive oil and Italian seasoning and mix well. Set aside.
  6. Place the wok on the stove over high heat and allow it to heat up.
  7. When the sweet potatoes are finished baking, set them aside.
  8. Pour the pepper and onion mixture into the wok and cook for 3 minutes, stirring regularly.
  9. Add in the tofu and cook for 4 minutes, stirring regularly.
  10. Add the sweet potato and cook for 5 minutes, stirring regularly.
  11. Serve over a bed of rice.


Notes

Polyunsaturated Fat – 6.5 gm Monounsaturated Fat – 10 gm Carbohydrates – 15.5 gm Fiber – 4 gm Sugars – 6.25 gm Protein – 21 gm


Nutrition

  • Calories: 367
  • Fat: 19