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Vegan Dinner


Thai vegetable stir-fry


  • Pumpkin
  • Mushrooms, broccoli, eggplant, baby corn and sugar snap peas.
  • Tofu
  • Soy Sauce
  • Garlic
  • Ginger
  • Vinegar
  • Boiled rice


Marinade the tofu for 10 minutes with the soy sauce so that it becomes really flavorful. In the meantime, prepare your vegetables by washing and chopping them.

·       Sauté the cubed winter squash in some water or heat-stable oil over medium heat in a non-stick pan.

·       Add all other veggies after around 5 minutes when the squash has slightly softened Sauté everything for about 10 minutes, until almost tender but still crisp, while stirring frequently.

·       Pour the tofu with the marinade into your pan to the veggies and stir to combine. Cook for 4-5 more minutes while still stirring frequently.

·       Add any toppings of your choice like cashews, sesame seeds, peanuts, coriander or Thai basil and enjoy your dish warm.

·       Enjoy this Thai vegetable stir-fry as a light dinner, serve it over rice or with soba noodles.


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