Italian-Style Stir-Fry


  • 1 package firm or extra firm tofu or Italian-style tofu, diced (optional)
  • 1 cup cabbage, shredded
  • 1 cup mix broccoli and cauliflour, chopped
  • 1 whole onion, peeled and sliced
  • 3 little sweet peppers or 1 bell pepper, deseeded and sliced
  • 2 medium/small potatoes, diced small
  • 1 cup mixed vegetables
  • 2 stalks celery, sliced
  • oil
  • Italian seasoning
  • celery flakes and/or seeds or celery salt
  • garlic powder
  • 1 can, about 15 oz (give or take a few oz) diced tomatoes

To Make:

  1. Pour oil into a large frying pan, enough to cover the bottom of the pan in a thin layer.
  2. Add vegetables.
  3. Cook vegetables, covered, stirring occasionally, for about 10 minutes or until the vegetables begin to soften.
  4. Add tofu.
  5. Continue to cook for about 5 minutes, stirring occasionally.
  6. Add diced tomatoes and dash on seasonings.
  7. Cook, stirring occasionally, uncovered, until the juice from the tomatoes is absorbed or evaporated.
  8. Serve over rice or noodles.

Makes a large frying pan full of stir-fry, at least 4 cups of food, possibly closer to six, guesstimated. 

Categories: vegetable dishes | Tags: , , , , , , , , | Leave a comment

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