9 Protein-Packed Vegetarian Meals That Won't Break the Bank

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This vegan tofu stir fry is a deliciously spicy and savory dish featuring tender tofu and mushrooms in a rich, flavorful sauce. Served over a bed of rice, this plant-based version of a classic is a satisfying and comforting meal that packs a punch, perfect for two hearty servings.

Ingredients (for 2 portions):

• 1 block (14 oz) firm tofu, drained and cut into cubes
• 1 cup mushrooms, chopped (shiitake or button mushrooms work well)
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp doubanjiang (spicy fermented bean paste)
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1/2 cup vegetable broth
• 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)
• 2 green onions, chopped (for garnish)
• Cooked white or brown rice, for serving

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the tofu cubes and cook until lightly browned on all sides, about 5-7 min. Remove the tofu and set aside.
2. In the same skillet, add the chopped mushrooms, garlic, and ginger. Sauté for 3-4 min. until the mushrooms are softened and fragrant.
3. Add the doubanjiang, soy sauce, and rice wine to the skillet with the mushrooms. Stir to combine and cook for 2 min.
4. Pour in the vegetable broth and bring the mixture to a simmer. If you prefer a thicker sauce, add the cornstarch mixture and stir until the sauce thickens slightly.
5. Return the tofu to the skillet and gently stir to coat it with the sauce. Simmer for another 2-3 min. to allow the flavors to meld.
6. Serve the vegan mapo tofu over cooked rice, garnished with chopped green onions.