Balsamic Vinegarette Tofu Stirfry with avocado

083Hello everyone! 🙂  This recipe has so many flavors and texture elements to it that i can’t think of a name for it!

Items needed for this recipe:

-1 block of tofu (surprisingly i used silken tofu and it fried up nicely!)

-olive oil to fry tofu

-1/2 cup of balsamic vinaigrette

-Assorted Vegetables in your fridge, for me it ended up being grape tomatoes, portabella mushrooms, sweet onions, yellow & orange bell peppers, & zucchini


-spinach fettuccine 1 package

-1 avocado

Now the recipe! 🙂

1.) put olive oil in your pan and let it heat up a bit.

2.) put marinated tofu chopped into cubes

3.) fry up until browned on all sides, set tofu aside once finished.

4.) In a second pan toss your cabbage in diced into a bath of water and leave for about 5-10 minutes, you want it still slightly crunchy. Remove cabbage and set aside, put pasta into the water and boil for about 3 minutes (depending on your brand)

5.) using same pan if possible, fry up all veggies except for mushrooms, cabbage & tomatoes, once the veggies are cooked add mushrooms and then about a minute later toss in the tomatoes. Toss in tofu and mix until tofu is heated. Then set aside.

6.)  Plate the cabbage first, followed by a bit of noodles, then the veggie stir fry and drizzle a bit of balsamic vinaigrette on your plate.

7.) cut up avocado  and lay on plate to add a creaminess to the dish.


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