Welcome back to GastritisCooking.com, friends! It’s Clara here, and today I’ve got something special for all of you who are juggling the delicate balance of delicious dining and digestive health. We’re talking about a dish that’s as tasty as it is tummy-friendly – my Gluten-Free Tofu and Mushroom Stir-Fry. Consequently, if you like are looking for more don’t hesitate and check my other recipes. Moreover, if you are new to gastritis then check my guide on First Healing Steps.
Discovery of Gluten-Free Tofu and Musthroom Stiry-Fry
My discovery of this dish was nothing short of serendipity. After a long day, I craved something comforting yet safe for my gastritis. As I rummaged through my pantry and fridge, the ingredients seemed to whisper this recipe to me. As the aromatic fusion of tofu and mushrooms filled my kitchen, I knew I had stumbled upon something special. For those curious about incorporating more plant-based proteins into their diet, I found this external article to be a great resource: Why Plant-Based Proteins are Great for Digestion.
Universal Ingredients in Gluten-Free Tofu and Mushroom Stir-Fry
The beauty of this recipe lies in its simplicity and the universality of its ingredients. Tofu, a wonderful source of protein, and mushrooms, nature’s savory sponges, come together under the umami spell of Bragg liquid aminos. Each ingredient in this dish is a testament to the philosophy that food should be healing and delightful. Whether you’re vegan, gluten-sensitive, or just seeking a healthy meal, this stir-fry is for you.
Tofu and Mushroom Stir-Fry
Equipment
- 1 Nonstick skillet
- 1 Spatula
- 1 Knife
- 1 Cutting board
Ingredients
- 8 oz Tofu Substitutes: Chickpeas, Tempeh, eggs (3-4)
- 1 cup Mushrooms Substitutes: Zucchini, Bell peppers
- 1 cup Broccoli Substitutes: Green beans, Cauliflower
- 1 tbsp Bragg liquid aminos Substitutes: Tamari, Soy sauce
- 1 tsp Sesame oil Substitutes: Coconut oil, Peanut oil
- 1 tsp Ground cumin Substitutes: Garam masala, Ground coriander, dill
- 1 tbsp Extra virgin olive oil Substitutes: Avocado oil, Canola oil
Instructions
- Heat 1 tbsp Extra virgin olive oil in a nonstick skillet over medium-high heat.1 tbsp Extra virgin olive oil
- Add 8 oz Tofu cubes and cook until golden on all sides.8 oz Tofu
- Add 1 cup Mushrooms and 1 cup Broccoli, stir-fry for 5-7 minutes.1 cup Mushrooms, 1 cup Broccoli
- Add 1 tsp Sesame oil, 1 tbsp Bragg liquid aminos, and 1 tsp Ground cumin. Stir well and cook for another 2 minutes, then serve.1 tbsp Bragg liquid aminos, 1 tsp Sesame oil, 1 tsp Ground cumin
FAQ
Can I prepare this dish in advance?
Yes, you can cook the tofu and vegetables ahead of time. Simply reheat in a skillet and add the liquid aminos and seasonings just before serving to refresh the flavors.
What can I serve with this stir-fry?
This stir-fry pairs well with steamed rice, quinoa, or noodles for a more filling meal.
Can I make this stir-fry without tofu if I'm allergic to soy?
Absolutely! You can substitute tofu with chickpeas, tempeh, or even eggs to suit your dietary needs and still enjoy this delicious stir-fry.
Can I add other vegetables to this stir-fry?
Certainly! This recipe is versatile. Feel free to add zucchini, bell peppers, green beans, or cauliflower to mix it up.