Veggie Moo Shu with Crispy Tofu

One of my favorite vegan, gluten and dairy free dinners!

INGREDIENTS

4 eggs (use 8 ounces soft tofu for a vegan version)

1/2 teaspoon kosher salt, plus a few pinches

2 tablespoon toasted sesame oil, divided

2 large cloves garlic, minced

One 8 to 10 ounce-package white/cremini mushrooms (about 2 cups sliced)

5- ounces packaged shredded carrots, ½ bag or 2 cups

1 medium sized white or yellow onion

16- ounces packaged shredded cabbage/coleslaw mix (doesn’t need to be exact)

5 scallions, thinly sliced white and light green parts

2 teaspoons soy sauce/coconut aminos/tamari

2 tablespoons rice vinegar

1 package organic tofu

3-5 tablespoons of Everything but the Bagel seasoning

1 tablespoon Avocado oil

This recipe will feed 2-4 people depending on how hungry you are:-)

INSTRUCTIONS:

Crack the eggs into a small bowl and beat to blend.

Heat 1 teaspoon sesame oil in a wok or large skillet over medium-high. When hot, add the beaten eggs, a pinch of salt, and scramble until just cooked. Spoon out of wok and set aside.

Remove any residue from the eggs. Heat the remaining 1 teaspoon sesame oil over medium-high. Add the onion and let it sautee for 2-5minutes, then add mushrooms and a pinch of salt. Stir fry until they begin to soften and are glossy, 4 to 5 minutes. Add the carrots and stir fry until a little tender, about 2 minutes. Add the garlic and stir fry 1 minute. Remove contents and add 1 teaspoon of sesame oil to pan and then add the cabbage, scallions, soy sauce, rice vinegar, and 1/2 teaspoon salt and stir fry until the cabbage is barely tender, a few more minutes (you want a little crunch). Gently stir in the scrambled eggs and cooked vegetables. Taste and add more soy sauce, if desired or red pepper flakes for heat.

Heat pain to medium high heat with 1 tablespoon of Avocado oil. Prep tofu by removing from the package and placing a dish towel on a plate. Lightly squeeze on all sides to remove excess moisture. Cut into 1in cubes. Coat and lightly press Everything but the Bagel seasoning into cubes. Gently place each cube into the pan, let the tofu saute for 3-5 min on each side or until golden brown. Serve tofu on top of Moo Shu and Bon Appetit!

For serving: Cassava tortillas, lettuce cups, rice or quinoa

Optional toppings: Hoisin, extra soy sauce, extra thinly-sliced green onions, toasted sesame seeds, chopped cashews, red pepper flakes