Hi friends!
How was your weekend? Highlights of mine were a date night to celebrate my hubby’s admission into his MBA program of choice for the fall (exciting stuff!), a trip to the dog beach with my pup, and recouping from last week’s Vegas work trip. Resting up felt so nice after this busy time of work for me. I got a massage, hung out with my hubby, got a lot of sleep, did some yoga and drank a few glasses of wine. It all felt wonderful and was much needed!
Today’s recipe is one filled with veggies and a food that many people seemed to be freaked out by: tofu.
The truth is, I wasn’t always a tofu fan. Tofu is something that is totally dependent on how you prepare it and the flavors you add into it, and in the past, I didn’t know how to cook it to my liking. That is until I figured out how to get my tofu nice and crispy: pressing it, cutting the block into tiny squares, and stir-frying it in a bit of oil until the tofu is browned and crispy on each side.
This is the method of cooking that I used for the tofu in my recipe today using avocado oil – along with the addition of Old Bay seasoning to give the tofu some nice spiciness and flavor.
I nabbed my first bottle of avocado oil at the farmers market a bunch of years back, and I noticed that it’s become really popular recently. Avocado oil is heart healthy and rich in Vitamin E and the essential fatty acid called oleic acid that has lots of health properties. It’s mild while also being sort of rich in taste, and has a high smoke point – making it perfect for use in stir-fry dishes like this one.
This dish pairs the crispy tofu with sautéed veggies – baby yellow potatoes, zucchini and bell pepper to be exact, along with avocado cubes added in to toss at the end.
This dish is simple yet flavorful. It gives you a nice dose of veggies, healthy fat and protein, and while I think of it as a breakfast type of dish, it’s perfect for any meal of the day. I like to pair the stir-fry with wheat toast or an English muffin!
Veggie & Tofu Old Bay Breakfast Stir-fry
Ingredients
- 13 oz baby yellow potatoes
- 12 oz extra firm tofu
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 medium zucchini
- 1 avocado
- 2 TBSP avocado oil divided
- 2 TSP Old Bay seasoning divided
- 1/2 TSP salt plus more for sprinkling
Instructions
- Press the tofu by removing the packaging, placing it on a cutting board, and placing a paper towel in between the tofu and a couple of books. Allow liquid to drain out of the tofu block.
- Meanwhile, cut the potatoes into small, bite-sized pieces, slice the bell peppers into strips, and chop the zucchini. Cube the avocado and set it aside.
- Warm 1 TBSP of the avocado oil in a large skillet over medium heat. Add the potatoes and sprinkle 1 TSP of Old Bay seasoning on top. Allow the potatoes to cook until moderately tender, about 10 minutes, tossing a few times.
- Chop the tofu into small square pieces and place it in a bowl. Add in the remaining avocado oil (1 TBSP) and Old Bay seasoning (1 TSP), and toss to coat evenly. Pour the tofu pieces into a large skillet over medium heat. Cook until browned and crispy, then carefully flip the pieces and cook the other sides.
- Once the potatoes are a bit tender but not fully done, add in the bell pepper slices and zucchini. Sprinkle in the salt, and cook until the veggies are tender, tossing often.
- Transfer the tofu into the veggie skillet. Add in the avocado cubes and gently toss the mixture. Add more salt to taste if necessary.
- Serve the stir-fry while it's warm with toast, English muffins, croissants, or all on its own!
Nutrition
Tell me… What are your feelings on tofu? Do you make stir-fry dishes often?
So I am not really a fan of tofu. I like it well enough when other people prepare it but when I try to cook it myself, it always comes out not very appetizing. Part of it is almost psychological at this point because I’ve had so many bad experiences making it. The way you describe preparing it is how I would like it I think but it just never pans out. I love it in Pad Thai!
I love tofu, but I have still never had it for breakfast. I keep hearing about tofu scramble, and I need to try that too.
Congrats on the MBA acceptance!!! Getting mine was the best decision I ever made. He’s going to love it!
And I’m going to love this breakfast. I’ve been all about the savory lately!
Congrats to your hubby! You must be so proud of him. 🙂
I completely agree with what you said about tofu. It’s all in how you prepare it! I usually bake mine but I need to try cooking it on the stove top because it sounds so much easier. I love how simple this whole meal is. It’s look so healthy and delicious!