Vegetarian Stir-Bake With Peppers And Mushrooms Recipe

About this recipe

This hearty vegetarian dish combines sautéed green peppers, onions, and mushrooms with a savory soy-based marinade. Perfect for dinner, it’s a satisfying solution for those seeking a flavorful, plant-based meal.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 1kg 1kg Green Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Cooks & Co Sliced Mushrooms
• 400 g Manning Impex Frozen Tempeh 400G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Forest Whole Foods Organic White Quinoa
• 150 Ml Kikkoman Soy Sauce - Pouring Pot, 150Ml

Instructions

1. 1. Cut the firm tofu into one-inch cubes and set aside.
2. 2. In a bowl, mix 1 cup of soy sauce and 1/2 cup of water. Add the tofu cubes to the marinade and let them soak for two hours in the refrigerator.
3. 3. Heat 1/2 cup of margarine in a skillet over medium heat. Add 1 lb of sliced green peppers, 1/2 lb of sliced onions, and 1/2 lb of sliced mushrooms. Sauté until the vegetables are tender, about 8-10 minutes.
4. 4. In a larger skillet or Dutch oven, combine the marinated tofu and the sautéed vegetables. Cover and simmer on low heat for about 20-25 minutes, stirring occasionally, until the flavors meld together.
5. 5. Serve the tofu and vegetable mixture over steamed rice for a complete and satisfying meal.