High-Protein Vegetable Stir-Fry Recipe

About this recipe

A nutritious and protein-packed vegetable stir-fry, perfect for a satisfying dinner. This dish combines tender vegetables with a flavorful blend of spices and a creamy finish.

Ingredients

• 450G Pack'D Organic Broccoli Florets
• 450G The Tofoo Co Naked Organic Xl
• 100 G Jumbo Garlic 100g
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 400G Mlekovita Sour Cream 18%
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Ktc Vegetable Oil
• - Mccormick Cumin Powder
• - Jalpur Coriander Powder Dhana Powder
• 40G Terre Exotique "Extra" Turmeric Powder, 40G
• 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

1. 1. Steam 2 cups of broccoli until tender and set aside.
2. 2. Heat 2 tablespoons of oil in a pan over medium heat. Add 1 cup of cubed tofu and stir-fry until golden on all sides. Remove and set aside.
3. 3. In the same pan, add 2 diced carrots and stir-fry until tender. Remove and set aside.
4. 4. Add 1 tablespoon of oil to the pan, then stir in 2 minced garlic cloves, 1 teaspoon cumin powder, 1 tablespoon coriander powder, and 1/2 teaspoon turmeric. Cook for 1 minute until fragrant.
5. 5. Stir in 1 cup of milk and 1/2 cup of sour cream, mixing well to create a creamy sauce. Season with 1 1/2 teaspoons of salt.
6. 6. Return the broccoli, carrots, and tofu to the pan. Toss to coat the vegetables and tofu in the sauce. Cook for 2-3 minutes until heated through.
7. 7. Serve hot as a main dish for dinner.