vegetarian | gluten free | egg free | dairy free | vegan

20 minutes or less

What You’ll Need:

1 head broccoli, stem and all chopped

1 (5-7oz) bag slaw mix, any variety (or 1/2 small cabbage, chopped)

1/3 c water

1/2 tsp sea salt

1 Tbsp coconut oil

1 block firm tofu

1 Tbsp sesame oil

garlic powder for sprinkling

ginger powder for sprinkling

For the glaze:

1/4 c Tamari

1/4 apricot jam, no corn syrup added

OPTIONAL (but highly recommended): Everything Bagel Seasoning

Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Press the top plate a bit to begin releasing water from the tofu & set aside.

Combine water, salt & veggies in a large frying pan or wok. Turn on medium high heat and cover. Cook for 5 minutes, or until water has just about disappeared. Toss veggies in 1 Tbsp coconut oil & transfer to a plate for now.

Heat 1 Tbsp sesame oil in the same pan. Add tofu steaks to hot pan. Sprinkle side facing up with garlic powder. Set timer for 4 minutes to sear.

While tofu works its magic, combine Tamari & jam in a small blender or food processor. Puree & set aside.

Flip tofu& give pan a little shake for oil to re-spread on the pan. Sprinkle opposite side with ginger powder. Set timer for a final 4 minutes.

Serve tofu over stir fried veggies. Drizzle with apricot glaze & bagel seasoning if desired!

Serves 2.