This Stir-fry Tofu, Brussels Sprouts & Mushroom Bowl with scallions and toasted sesame seeds can be made in under 20 minutes and is vegan! Tasty and easy, perfect for a quick healthy weeknight dinner. 

This Stir-fry Tofu, Brussels Sprouts & Mushroom Bowl with scallions and toasted sesame seeds can be made in under 20 minutes and is vegan! Tasty and easy, perfect for a quick healthy weeknight dinner. 

To kick off vegan January, here’s what I call at home our “15-minute dinner” – Stir-fry Tofu, Brussels Sprouts & Mushroom Bowl. Vegan, gluten-free, grain-free, it’s tasty, filling, and best of all, my hsuband Brian looooooooves it too.

To save time,  I use pre-shredded Brussels sprouts (from Trader Joe’s)  but cabbage slaw or broccoli slaw work just as well. I’ve added mushrooms for depth, but feel free to leave these out or sub other veggies This time I used tofu,  but you can always sub shrimp, fish or chicken for the tofu (preparing it the exact same way). Make this in a wok or large skillet and once you have the ingredients ready, it comes together very quickly.  A simple, humble, affordable healthy plant-based meal.

My favorite.

This Stir-fry Tofu, Brussels Sprouts & Mushroom Bowl with scallions and toasted sesame seeds can be made in under 20 minutes and is vegan! Tasty and easy, perfect for a quick healthy weeknight dinner. 

During the weeks leading up to Christmas, I tried a new diet. I called it the “cookie diet”. Basically, if it looked like a cookie, I ate it. 😉  Anyhow, after few weeks of cookies, you can imagine how I felt.

It’s a good thing the New Year starts right after the holidays (perfect timing in my opinion), a great way to reboot and realign ourselves with our health goals. For the whole month of January, I typically shift into a plant-based diet.  For motivation re-read my Plant-Based Page and if you are already a subscriber, know you will automatically be getting access to the plant-based guide in the weekly emails.  If you are not a subscriber yet, now is the time to sign up. Good things are coming! 

This Stir-fry Tofu, Brussels Sprouts & Mushroom Bowl with scallions and toasted sesame seeds can be made in under 20 minutes and is vegan! Tasty and easy, perfect for a quick healthy weeknight dinner. 

Garnish the stir-fry with furikake, or toasted sesame seeds and scallions!

Hope you enjoy the fast and easy weeknight dinner! Let us know what you think in the comments below!

Sylvia

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This Stir-fry Tofu, Brussels Sprouts & Mushroom Bowl with scallions and toasted sesame seeds can be made in under 20 minutes and is vegan! Tasty and easy, perfect for a quick healthy weeknight dinner. 

Stir-fry Tofu, Brussel Sprouts and Mushrooms

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 1x
  • Category: Main, vegan, stir-fry,
  • Method: stir-fry
  • Cuisine: Vegan, Gluten Free
  • Diet: Vegan

Description

Stir-fry Tofu, Brussel Sprouts and Mushroom bowl with sesame seeds, scallions and Sriracha – a quick healthy dinner.


Ingredients

Scale
  • 810 ounces tofu ( firm or pressed), blotted dry and cut into flat-ish cubes
  • 1 tablespoon olive or coconut oil
  • salt and pepper
  • 1 shallot or ½ onion- finely diced
  • 10 ounces shredded Brussels sprouts, cabbage slaw or broccoli slaw
  • 4 ounces sliced mushrooms ( optional)
  • 1 teaspoon soy sauce or Braggs GF Liquid Aminos
  • Garnishes: toasted sesame seeds (or Furikake or Gomasio), toasted sesame oil, sliced scallions, optional nuts, optional sprouts and Sriracha

Instructions

  1. Heat oil in a large skillet (or wok) over medium-high heat. Season the oil with a generous pinch salt and fresh cracked pepper.
  2. Add tofu and sear all sides, turning heat down to medium if necessary. When golden, set tofu aside. Blot.
  3. In the same pan add a little more oil if necessary. Sauté shallot (or onion) over medium high heat, stirring until tender 2-3 minutes. Add mushrooms. Cook until tender, 3-4 minutes, turning heat down if need be.Add shredded Brussels sprouts and cook, continually stirring until tender and bright green, about 3 minutes. If pan feels dry add a splash of water or cooking wine. Keep the Brussels slightly crisp, yet tender.
  4. Stir in soy sauce. Taste, adding more soy sauee if you like.
  5. Drizzle with a little toasted sesame oil, sprinkle with toasted sesame seeds,  or Furikake  ( great flavor!) nuts if you want and scallions. Add Sriracha for heat!
  6. Serve immediately.

Notes

Furikake Seasoning is delicious here!

Feel free to sub the tofu with seared prawns, scallops, fish or even chicken.

Nutrition

  • Serving Size:
  • Calories: 335
  • Sugar: 6 g
  • Sodium: 353.4 mg
  • Fat: 23.7 g
  • Saturated Fat: 13 g
  • Carbohydrates: 18.4 g
  • Fiber: 5.8 g
  • Protein: 18.6 g
  • Cholesterol: 0 mg

Keywords: tofu stir fry, vegan stir fry, stir-fried tofu, stir-fried brussel sprouts,

 

 

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Tried this for lunch. I’m not adventurous with spices and this could have used more. I used shredded cabbage, mushrooms and red onion. Flavor is very nice. Will make again. Thank you !

    1. Thanks Denise! This is really nice with Furikake for added flavor!

  2. I tried this with a piece of fish. It was delicious and simple to make. I was able to find Furikake in the store. What a nice, new addition to my pantry, tasty! I loved the bright green and bit of crunch from the Brussel sprouts.

  3. I made this last night, but wanted some extra carbs so I cooked some thin Spaghetti to stir fry with it , and it was very delicious. Thank you for another outstanding recipe. The sesame oil, and Gomasio at the end really add a lot of flavor.

  4. Such a great, easy recipe! My husband and I both loved it. I had asparagus on hand, so used that instead of the mushrooms. I had a satisfying, healthy dinner on the table in no time. Thank you, Sylvia!

  5. We loved it! I put it over rice because I have a bunch of mouths to feed. Added a tiny bit of Chinese vinegar and dark soy to the sauce and it was a hit with the big and small kids. I forgot the sesame seeds but we did put a little toasted sesame oil on top, delicious! Thank you for the great recipe!

    Also, I will listen next time and buy the brussel sprouts pre shredded… I thought I was going to be chopping them forever, lol! In hindsight maybe I should have gotten out the mandolin. 😂😂

  6. I wasn’t a huge fan of this dish, but my boyfriend really enjoyed it. I’d rather eat this as a light lunch to keep me energized throughout the day. After eating it for dinner I found myself wanting to do some late night snacking. I do take this as a sign that I just haven’t been eating healthy enough though, haha. To each their own!

  7. Beautiful and tasty! Love the crunchiness of the Brussel sprouts and the tofu as well as the soft mushrooms! Quick and easy to make,

  8. This is delicious! It came together easily and without any effort, and I like that on a Friday night. Had extra garlic, so we sliced in two cloves – really compliments the tofu. This recipe was an enjoyable combination of complementary flavors that we will definitely make again. Thank you for sharing. Sissy

  9. I made this with some sesame ginger sautéed tofu(because coronavirus has claimed all the regular tofu) But either way, this recipe was an awesome one! Quarantine approved! 🙂

  10. Soooo good! Another 5/5 of perfect flavors and textures. Your recipes are giving me life during self quarantine. I’m cooking more than ever! My wife is loving it. 🙂

  11. Made this recipe tonight and enjoyed it and would recommend. It was tasty, quick and healthy. A good combo! My family suggested pan frying the tofu then cutting down to bite size before serving. Some of the flavor boosters mentioned I would highly recommend – like drizzle of sesame oil, sliced almonds, scallions, etc. With pre-shredded brussels sprouts a very easy dish to make.

  12. Super easy and delicious. Picked up everything at Trader Joe’s and added a side of cauliflower rice for a little something extra.

  13. I made this tonight for dinner and it was delicious! Thanks so much for all the great recipes you post. I love your blog and website. Everything is beautiful and thoughtful.

  14. Hello and Happy New Year Sylvia (and Brian)!

    I sooo look forward to the Detox emails and will be going to your Detox Page in the near future, for sure. For me, I am giving up vino! Wish me much luck – haha, but seriously 😉 .

    I look forward to more scrumptious recipes and wish you a prosperous and delicious 2017. Thanks again for sharing your hard work and dedicated talent.

    Heather – ox

    1. Happy New Year Heather! Thanks for all your support and encouragement this year. It has meant a lot to me.xo

  15. I was on the cookie diet too! I’m with you on the clean eating for the new year and can’t wait to see what you cook up!

  16. This looks like something I’d eat for dinner in a heartbeat – I love brussels sprouts, they’re such an underrated vegetable!! 🙂