This stir-fry is colorful and tasty, with a homemade walnut edamame pesto sauce, bell peppers, tofu, and cherry tomatoes. It's served over healthy brown rice or quinoa.
Ingredients: 1 cup shelled edamame. 1 cup walnut halves. 2 cloves garlic. 2 cups fresh basil leaves. 1/4 cup nutritional yeast. 3 tablespoons olive oil. Salt and pepper to taste. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup cherry tomatoes, halved. 8 ounces firm tofu, cubed. 4 cups cooked brown rice or quinoa. 2 tablespoons soy sauce or tamari. 2 tablespoons sesame seeds, for garnish.
Instructions: In a food processor, combine edamame, walnuts, garlic, basil, nutritional yeast, olive oil, salt, and pepper. Pulse until smooth to make the pesto sauce. In a large skillet or wok, heat some olive oil over medium heat. Add the bell peppers and saut for 3-4 minutes until slightly softened. Add the cherry tomatoes and tofu to the skillet and cook for an additional 2-3 minutes. Stir in the prepared pesto sauce and cooked brown rice or quinoa. Cook for another 2-3 minutes until everything is heated through and well combined. Drizzle with soy sauce or tamari and toss to coat evenly. Serve hot, garnished with sesame seeds.
Prep Time: 15 minutes
Cook Time: 15 minutes
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