Brown Basmati Rice with Assorted Veggies & Sauteed Tofu

I debated posting my stirfry, because I thought – how basic is a stirfry, that won’t make for a very interesting post.  But, I think that everyone throws different things in them, and when I see posts on stirfries, it  always gives me a new idea for my next stirfry!  When I was younger, my Mom used to skip the rice, and make a stirfry with assorted vegetables and potatoes in a pineapple sauce.  It was tres yummy.  For this stirfry, I cooked the brown basmati rice  earlier in the day, and then sauteed the tofu and veg right before dinner.

Ingredients

1/2 cup brown basmati rice (cooked)

baby brussel sprouts

carrots

broccoli

cauliflower

1/2 cup extra-firm tofu, sauteed at med-high heat for 10-15 mins in EVOO

a good teriyaki sauce – I would normally make it but I was in a rush! I really like California Naturals Teriyaki.

Optional: nutritional yeast for sprinkling on top

Saute the tofu in one skillet.  In a separate frying pan, saute vegetables that take the longest first – in this case, the carrots and cauliflower.  Add in broccoli and baby brussels at the end.  Add tofu to vegetables, stir in the teriyaki sauce.  Serve, and sprinkle nutritional yeast on top.