Tofurky Stir Fry

Tofurky plant-based Chick’n is great in a stir-fry. High in protein, it will make a vegetable meal satisfying and delicious.

Serves 2-4.

Ingredients:

Sauce:

• 1/2 c water
• 2 Tbsp soy sauce
• 1 1/2 Tbsp honey or substitute
• 1 Tbsp rice wine vinegar
• 1 tsp ginger root, grated
• 1 clove garlic, grated
• 1/8 tsp red pepper flakes
• 1 Tbsp corn starch

Main Dish:

• 2 Tbsp coconut oil
• 16 oz slow-cooking vegetables (carrots, winter squash, potatoes, etc.)
• 16 oz quick-cooking vegetables (onions, celery, kale, cabbage, etc.)
• 1 (8 oz) pkg Tofurky Chick’n

Directions:

1. In a pint container, whisk together all sauce ingredients. Set aside.
2. Cut the slow-cooking vegetables into thin slices. Chop the quick-cooking vegetables in a medium size. Break the tofurky into bite-sized bits.
3. In a large skillet, warm coconut oil over medium-high heat. Add slow-cooking vegetables; stir-fry 5 minutes or until vegetables begin to brown and soften.
4. Add quick-cooking vegetables; stir-fry another minute.
5. Stir in Tofurky Chick’n; stir-fry another minute.
6. Pour in the sauce. Bring to slow simmer or until thickened, scraping bottom of skillet.
7. Serve hot over rice or cauliflower rice.