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Tofu Stir Fry dinner {with eggplant}


  • 1 package extra firm tofu
  • 3 tbsp coconut oil
  • 2 tbsp crushed garlic
  • 3 peppers {I used green and red} sliced
  • 1 large eggplant skinned and cubed
  • 2 large handfuls of sliced mushrooms
  • 2 tbsp margarine or butter
  • lemon
  • 1 cup cooked brown rice


  • Heat skillet on medium heat
  • Add 2 tbsp coconut oil and garlic
  • Once garlic is brown add cubed tofu {be sure to drain tofu and pat dry before cutting into cubes}
  • Cook Tofu for 3 minutes on each side and then remove from skillet adding to a side dish. Leave most of the oil still in the skillet
  • Place Tofu in fridge while you cook the remaining vegetables
  • Add 1 tbsp coconut oil and 2 tbsp margarine
  • Turn up heat to medium and saute sliced peppers, mushrooms and eggplant for about 6-8 minutes or until vegetables are slightly soft
  • Once vegetables are cooked, add cooked tofu and gently mix
  • Drizzle two lemon wedges over the top
  • Cook brown rice (I used gluten free) in microwave and once cooked, gently mix in with vegetables
  • Serve over a bed of fresh greens or alone
  • Serves 3-4
  • If making for a larger crowd, simply double or triple the ingredients