Kitchen Sink Italian Stir Fry

Kitchen Sink Italian Stir Fry

Serves 1

• 1/2 cup cooked brown rice
• 1/2 cup of your favorite marinara sauce (I used TJ's organic tomato basil marinara)
• 3 oz. extra-firm tofu or other vegan protein of choice (I used a Morningstar vegan burger yesterday)
• 3 large cremini mushrooms, sliced
• 1/2 cup chopped broccoli
• 1/2 cup chopped cauliflower
• 1 cup kale, torn into pieces
• 1 cup baby spinach
• a dash each of garlic powder, onion powder, and Italian seasoning
• salt and pepper, to taste

Place all veggies except baby spinach in a frying pan with a small amount of water and stir fry until cooked. Make a space in the pan and add tofu. Cut the block into small pieces with a spatula, and add spices to the tofu and veggies. Stir fry until tofu is hot and browned. Add rice and toss, then add baby spinach and continue to toss over medium heat until the spinach has wilted. Add marinara and continue to toss until the entire mixture is nice and hot. Serve immediately!