Tommy's Veggie Medley Bowl with Tofu & Ginger

Tommy’s Vegetable Medley provides a perfect complement to this “Meatless Monday” dish! Simply cook this delectable, lightly seasoned mixture of broccoli, carrots, and green peas on your stove top for 8-10 minutes in an uncovered pan on medium-high heat. Add in some crispy tofu (seared in light olive oil), and top with chopped scallions and pickled ginger.

Looking to expand this for a super hungry crowd? Add rice or rice noodles, and you’ll have a filling dish with plenty of plant-based protein. If you have a dietary sensitivity to tofu or soybeans, try seitan strips instead!

Tommy’s Veggie Medley Bowl with Tofu & Ginger

Ingredients:

1 Package Tommy’s Vegetable Medley
1 Package Extra Firm Tofu, drained, sliced and patted dry
1 Tbsp Olive Oil
2 Tbsp Coconut Oil or Vegetable Oil
1/4 Cup Scallions, sliced
1/4 Cup Pickled Ginger, drained
Salt & Pepper, to taste

Servings: 2

Prep Time: 30 minutes

This Recipe is: Dairy Free, Egg Free, Nut Free, Vegan, Vegetarian

Cook For:
Dinner
Lunch

Cuisine Type: Asian

Directions:

Lay your tofu slices out and season both sides with salt and pepper, to taste. (Important: Make sure the tofu has been drained and patted dry with a paper towel first to avoid excessive splatter when cooking.)
Place a large skillet over medium-high heat and add the coconut oil. Continue to heat the oil until a light haze forms above the skillet.
Gently lay the tofu slices in the skillet with a pair of tongs, being careful not to splash. Reduce heat to medium.
Cook the tofu slices for 3-4 minutes per side, or until each side is gold and crispy. A splatter screen can sometimes be helpful to keep oil splatter clean-up to a minimum.
Remove the crispy tofu slices from the skillet and use a paper towel or wire rack to drain the excess oil away. Set aside in a warm area for later.
Once the tofu is set aside, cook Tommy’s Vegetable Medley according to the recommendations on the package.
To assemble your bowl, add Tommy’s Vegetable Medley and top with crispy tofu, scallions and pickled ginger. Next, add a dash of your favorite Asian-inspired condiment and enjoy!