Stir-Fry Vegetables

Ingredients:

• 1 c. 1/2 inch tofu cubes
• 1 minced garlic cloves
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1 c. sliced onions
• 1/2 c. sliced mushrooms
• 1 1/4 c. broccoli
• 1/2 c. sliced broccoli stalks
• 1 c. soy sauce
• 1 tbsp. olive oil
• 1 tsp. onion powder
• 1/4 c. water
• 1/2 c. tomato wedges
• 1 c. liquid amino
• 1 c. 1/4 inch carrot circles
• 1/2 c. sliced zucchini

Directions:

Rinse, drain and cut tofu. Marinate in soy sauce for 20-30 minutes while tofu is marinating. In a large skillet, briefly saute garlic in the olive oil on medium-high. Add carrots and cook for 3 minutes, stirring constantly. Add onions and continue cooking until carrots are tender around the edges. Stir often. Next, add broccoli stalks and water.

Cover and simmer until carrots are half done. Continue stirring. Add zucchini, broccoli flowerets, mushrooms and seasonings. Stir together. Cover and continue cooking. When vegetables are almost crisp-tender, add tomato wedges and cook briefly until tomatoes are softened. Remove from heat. Drain and gently fold in tofu chunks and/or toasted slivered almonds. Yield: 4 cups.