Spicy Broccoli, Cauliflower and Tofu Stir-fry


1 tsp. ground cumin
1 tsp. ground coriander
2 tbsp. canola oil
2 cloves garlic, finely minced
1 tsp. grated fresh ginger (or ¼ tsp. dry ginger)
½ tsp. chili powder
1 small white onion
1 ½ cup broccoli
1 cup cauliflower
12 oz. extra-firm tofu, cut into cubes


Heat large pan or wok on medium heat until hot. Add dry cumin and coriander to pan and “dry fry” for 1 minute. Stir constantly to avoid burning and sticking. Carefully add oil, garlic, and chili powder; stir well to avoid sticking. Stir-fry for 2 minutes. Add onion and cook for another 2 minutes. Stir often to be sure you do not burn the spices. Add the cauliflower and broccoli and cook until vegetables are hot, but still crisp and brightly colored. Add tofu and toss well until coated with spices and warmed through. Sprinkle with lemon juice as desired.

Nutrition per serving:

Servings: 4
155 calories, 7 g of fat, 12 g of carbohydrates, 11 g of protein, and 6 grams of fiber.