Prep time:

10 minutes

Cooking time:

10 minutes

Yields:

3-4 servings

Sauce Ingredients:

• 6 tbsp tomato paste
• 4 tbsp tomato ketchup
• 4 tbsp steel-cut oats, ground
• 2-3 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp mushroom powder
• 1 tsp sea salt
• Some water

Veggie Ingredients:

• ½ block of extra firm tofu, chopped into cubes
• 1 cup broccoli florets
• ¾ cup sliced carrots
• ¾ cup chopped bell pepper
• 1 – 2 green chilies, sliced open or cut into pieces
• Bunch of fresh cilantro, chopped
• 2 tsp avocado or coconut cooking oil

Directions:

1. In a bowl, blend the sauce ingredients, stirring well as you add in the oats powder. Add some water as needed. When done keep aside.
2. In a 400°F / 200°C preheated oven,  bake the tofu pieces for about 15-20 minutes.
3. Meanwhile, add oil and heat over medium heat in a large skillet. Add broccoli, carrots, bell peppers, tofu, and Sauté about 3 minutes.
4. Next add in the sauce and mix well. Add some water if required and simmer on medium-low heat until the sauce comes to a boil for about 2-3 minutes. Taste and adjust spices, salt, sugar, or soy sauce to adjust to your preference.
5. Remove from heat, add in some chopped cilantro, cover, and let sit for a few minutes.
6. Serve with rice or noodles.

Notes:

This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.