Italian-style stir fry with tofu and vegetables

I wasn’t sure what to call this dish. In my head, this is kind of a deconstructed vegan lasagna, but I settled on stir fry because that’s a better description of the cooking technique. italian stir fry before

A before picture. I adore those baby bell peppers.


1/2 block tofu pressed

5-6 baby bell peppers

1 zucchini

6-8 mushrooms

garlic powder


salt and pepper

olive oil

3-4 cups homemade marinara (or pasta sauce of your choice)

italian stir fry afterHeat oven to 500. Press tofu and cut into cubes. In a glass baking dish, pour in 1/2 an inch of suace, then place tofu cubes in the sauce. Season tofu with salt, pepper, and cayenne, to taste. Pour another 1/2 to 1 inch of sauce to cover. Bake 10-15 minutes, until tofu is nicely browned on top.

In a large frying pan, heat a small amount of olive oil and cook vegetables, seasoning with salt, pepper, and garlic powder. Heat extra marinara sauce in a pot or the mircowave. Serve with tofu and extra marinara sauce.