Go-To Tofu Stir Fry

This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies. Did you know tofu is delicious? For years Alex and I veered away from tofu because we weren’t quite sure what to do with it. Of course, tofu right out of the container is a colorless, flavorless goo. But cook it up right and it’s one of the tastiest plant-based dinners you can have. This healthy vegan protein is great for incorporating into your meal prep repertoire. Want to fall in love with it? Come taste this tofu stir fry. It’s got the most flavor-packed stir fry sauce that works with any veggie, and the tofu is crisped on the outside and perfectly seasoned. First off: is tofu healthy? We get this question a lot, because there have been some tofu rumors out there in the rumor mill. Here’s our two-cents: Tofu is part of a healthy diet. According to the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies.

Tofu stir fry

Did you know tofu is delicious? For years Alex and I veered away from tofu because we weren’t quite sure what to do with it. Of course, tofu right out of the container is a colorless, flavorless goo. But cook it up right and it’s one of the tastiest plant-based dinners you can have. This healthy vegan protein is great for incorporating into your meal prep repertoire. Want to fall in love with it? Come taste this tofu stir fry. It’s got the most flavor-packed stir fry sauce that works with any veggie, and the tofu is crisped on the outside and perfectly seasoned.

First off: is tofu healthy?

We get this question a lot, because there have been some tofu rumors out there in the rumor mill. Here’s our two-cents: Tofu is part of a healthy diet. According to the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat. Learn more about tofu here: Straight Talk About Soy and Is Tofu Good for You?

How to make a tofu stir fry: the basic steps

Even better than being healthy: tofu can be completely delicious if you cook it correctly! Here’s what to know about the elements of making this basic tofu stir fry:

  • Make the stir fry sauce. This sauce is SO good! You’re going to love the flavor and the thick body of the sauce.
  • Chop the veggies. This is where much of the prep time will come in. We’ve used only a few veggies so you don’t have to spend hours chopping.
  • Cook the tofu. The main idea is to cut it into small squares, then pan fry for 5 minutes per side.
  • Stir fry the veggies. Add the veggies for 6 minutes. Then add the tofu and sauce and turn off the heat! The sauce will heat and thicken using the residual heat. If you have the heat too high, the sauce will evaporate.
Tofu stir fry

Guess what: you don’t have to press the tofu!

Did you notice something was missing? Pressing the tofu! If you’ve made other tofu recipes, they may have called for wrapping the tofu in a towel and placing a heavy object on top for 30 minutes. The theory is that this extracts more water, helping the tofu to get crispier. But really: who has the time for that?

This tofu stir fry works for weeknight dinners because you don’t have to spend the time pressing it before cooking. Just pat it dry with a towel and you’re ready to cook.

What’s in this delicious stir fry sauce

Did we talk up this stir fry sauce enough? Let’s just spend a little more time there. You can use this sauce for any stir fry that’s intended for 4 servings. You can also easily make the sauce in advance! Whip it up and store in a covered jar or container until you’re ready to cook. It saves a few minutes: which can be crucial on a weeknight. Here’s what’s in this sauce:

  • Soy sauce
  • Rice vinegar
  • Sugar
  • Miso
  • Cornstarch
  • Garlic powder
Tofu stir fry

Other veggies to use in a tofu stir fry

You can use lots of other vegetables in this tofu stir fry! We chose broccoli, red and orange bell pepper, and shiitake mushrooms because they have beautiful colors, lots of nutrients, and a similar cooking time. Here’s a cheat sheet for other vegetables you might want to add to show the timing for each one:

Vegetables that take 6 to 7 minutes to stir fry:

Vegetables that take 3 to 5 minutes to stir fry:

  • Cabbage, thinly sliced
  • Snap peas
  • Bok choy, chopped
  • Zucchini or summer squash
  • Edamame, frozen and shelled

Vegetables that take 1 minute to stir fry:

  • Garlic, minced
  • Ginger, minced
  • Green onion, thinly sliced (or use as a garnish)
Tofu stir fry

What to serve with this tofu stir fry

Lastly, let’s talk about how to serve this tofu stir fry! This makes a fantastic healthy vegan dinner idea or easy vegetarian meal. You’ll want to serve with some sort of whole grain to make it more filling. Here are some options:

  • Rice: The easiest and most traditional option for a stir fry. Go to How to Cook Rice or Instant Pot Rice.
  • Quinoa: When we want to mix things up, quinoa is a fun grain to serve with a stir fry. Go to How to Make Quinoa or Instant Pot Quinoa.
  • Cauliflower Rice: Don’t want to eat a whole grain? Try cauliflower rice! Take 1 head of cauliflower and chop it into large florets. Place half of the florets into the bowl of a food processor and pulse until fully chopped and the cauliflower resembles grains of rice. Remove the “rice” to a bowl and process the remainder of the cauliflower.
Tofu stir fry

This tofu stir fry recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Tofu stir fry

Go-To Tofu Stir Fry


1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 4.56 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

This tasty tofu stir fry recipe is our go-to for healthy plant based dinners! It’s got the best stir fry sauce, and you can use any veggies.


Ingredients

For the stir fry sauce

  • 1/4 cup soy sauce
  • 6 tablespoons water
  • 1 tablespoon rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon miso
  • 2 teaspoons cornstarch
  • 1/4 teaspoon garlic powder

For the tofu stir fry

  • 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)*
  • 1 red bell pepper (or half red and half orange)
  • 4 ounces shiitake mushrooms (optional)
  • 2 green onions
  • 1 tablespoon grated fresh ginger
  • 14-ounces firm or extra firm tofu
  • 3 tablespoons sesame oil, divided
  • Kosher salt
  • 1 tablespoons sesame oil
  • Sesame seeds

Instructions

  1. Start the rice: If serving with rice, start the rice.
  2. Make the sauce: Whisk together the stir fry sauce ingredients in a medium bowl, or make the sauce in advance and refrigerate until cooking.
  3. Chop the veggies: Chop the broccoli into florets. Thinly slice the pepper. Remove the shiitake stems and thinly slice them, if using. Thinly slice the green onion. Peel and grate the ginger.
  4. Cook the tofu: Cut the tofu into bite sized pieces (1-inch squares, 3/8-inch thick and pat it dry with a towel. Add the oil to a large non-stick pan and add the tofu cubes and a few pinches kosher salt. Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
  5. Flip the tofu: Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook 5 to 6 minutes until browned. Remove the tofu to a bowl and set it aside.
  6. Stir fry the veggies: Add another 1 tablespoon oil to the skillet. Add the broccoli, pepper, and shiitake mushrooms and two pinches salt and cook 6 to 7 minutes until just starting to brown on edges, stirring occasionally. In the last minute, add 1 tablespoon water and allow the vegetables to steam.
  7. Turn down the heat to low. Add the green onion and ginger and cook 1 minute. Turn off the heat. Add the tofu and sauce and stir until the sauce thickens. Serve immediately. Store leftovers up to 3 days refrigerated.

  • Category: Stir Fry
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: Tofu stir fry

More easy vegan dinner ideas

Love eating plant based? Here are a few more vegan dinner ideas to add to your repertoire:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Sweet & Spicy Pepper Jelly

Pepper jelly is a delicious enigma: the perfect balance of sweetness and spice. It is nothing short of perfection on a cracker with cream cheese. This recipe is extremely versatile, use whatever color peppers you have on hand, and adjust the heat level to your liking, from just a hint of heat to inferno-in-your-mouth. This […]

Pepper jelly is a delicious enigma: the perfect balance of sweetness and spice. It is nothing short of perfection on a cracker with cream cheese.

This recipe is extremely versatile, use whatever color peppers you have on hand, and adjust the heat level to your liking, from just a hint of heat to inferno-in-your-mouth.

Jars of red and orange pepper jelly with printable labels

This sweet and spicy pepper jelly is one of my favorite recipes from my canning ebook series, That’s My Jam. It’s been a few years since I’ve made it, but recently a glut of peppers from our CSA left me no other choice than to make a batch or two. The result was so pretty I decided to share it here, complete with brand new labels (the ones in the ebook are specifically for red pepper jelly, so a new, more color-versatile label seemed to be in order).

I’m actually not particularly fond of peppers, if you can believe it. Pepper jelly is the exception, however, and I will devour an entire jar myself with gusto.

Bright sunlight making the red and orange pepper jelly sparkle

I’ve actually posted a pepper jelly recipe before, a traditional recipe using liquid pectin, but I reworked the recipe using Pomona’s pectin for the ebook a few years back. The updated recipe also incorporates the chopped peppers rather than straining them out, which results in a slightly chunkier but noticeably more flavorful jam (not to mention a higher yield).

Another benefit to using a low sugar pectin? It’s much quicker. In fact, the third batch of this jelly I made (I had high hopes for the purple version using some pretty purple sweet peppers, alas, ’twas not meant to be…) only took 30 minutes start to finish, minus the water bath (which I opted to skip for the third batch since it was smaller and ugly and not worth preserving). Even including the 10 minute boiling water bath, you can easily be done in 45 minutes… an hour total if we’re including dishes. Still, for jam, that’s definitely on the quick side, and one of the reasons I love canning with Pomona’s pectin.

(Be sure to click through and scroll to the bottom of this post for the printable labels… including a NEW editable template option for your canning convenience!)

(more…)

Fun Lunch Ideas for Kids

Healthy and fun lunch ideas that are perfect for school or home. Even the pickiest of young eaters will love these nutritious and delicious lunches! This post is sponsored by Kroger. Whether children are in school or learning at home, the lunchtime dil…

Healthy and fun lunch ideas that are perfect for school or home. Even the pickiest of young eaters will love these nutritious and delicious lunches! This post is sponsored by Kroger. Whether children are in school or learning at home, the lunchtime dilemma is the same. What should we make our kids for lunch and…

The post Fun Lunch Ideas for Kids appeared first on Two Peas & Their Pod.

Grilled Marinated Peppers with Burrata and Breadcrumbs.

These grilled peppers are life changing! I realize that’s dramatic. But it’s me! What else do you expect? Plus, they’re really life-changing. Oddly enough, I have another pepper recipe coming for you too. One today, then another in a week or two (hint hint, they are stuffed!)  All the summer pepper feels! If you adore […]

The post Grilled Marinated Peppers with Burrata and Breadcrumbs. appeared first on How Sweet Eats.

These grilled peppers are life changing!

grilled peppers with burrata and sourdough breadcrumbs

I realize that’s dramatic. But it’s me! What else do you expect?

Plus, they’re really life-changing.

halved bell peppers ready for the grill

Oddly enough, I have another pepper recipe coming for you too.

One today, then another in a week or two (hint hint, they are stuffed!) 

All the summer pepper feels!

peppers right off the grill

If you adore all things tart and briney like I do, you will just flip over these peppers! They are grilled first, then covered in a delicious vinaigrette. 

And then! We stuff them with burrata cheese and obviously all is right in the world.

grilled marinated peppers with burrata on top

Oh but then! Lots of thens, I know.

We add toasted sourdough crumbs or croutons (whatever you’d like to call them) for crunch.

Tons of fresh herbs. 

More drizzles of vinaigrette. 

So.much.flavor. 

I can’t even stand it! 

cheesy burrata

The grilled marinated peppers are almost better than roasted red peppers. We have so many jars in our pantry because they are one of our favorite food – we use them in pasta, on pizza, to make sauce – everything. 

These are just as good! Probably better. The smokiness from the grill adds so much flavor that you’ll want to put these on everything too. 

grilled peppers with burrata and sourdough breadcrumbs

There are a few different ways you can serve this. If you’re making it at home for a summery snack or dinner, make it like this. Keep the peppers whole, throw some burrata and breadcrumbs inside and enjoy with a knife and fork.

If you want to make this for a party or a pool snack, like a gathering with friends where it could be more of an appetizer, slice the peppers. Throw the sliced peppers on a plate with the vinaigrette and cover with a ball of burrata. Serve it with slices of sourdough instead of the crumbs.

The dish is super versatile.

up close burrata with herbs and croutons

Also, summery snack is my favorite thing. When I hear “summery snack” I think of a 5PM snack, when you’re enjoying happy hour with a chilled glass of white wine on the patio that accidentally turns into dinner. Those are the best kind! 

This is the best kind.

grilled peppers with burrata and sourdough breadcrumbs

Grilled Peppers with Burrata and Breadcrumbs

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Grilled Marinated Peppers with Burrata and Breadcrumbs

These grilled peppers are life changing! Marinated with a delish vinaigrette, covered with burrata and topped with sourdough crumbs.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 bell peppers
  • salt and pepper
  • olive oil spray or for drizzling
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • pinch crushed red pepper flakes
  • cup olive oil
  • 3 slices sourdough bread, torn into pieces
  • 1 tablespoon butter
  • ½ teaspoon garlic powder
  • 2 tablespoons fresh herbs, like thyme, basil, rosemary, plus more for sprinkling
  • 1 8 ounces ball burrata cheese

Instructions

  • Preheat the grill to medium-high heat. I like it to be around 500 degrees.
  • Slice the peppers down the center, cutting them in half from top to bottom. Remove some of the ribs and seeds. Spray or brush the peppers with olive oil. Sprinkle with salt and pepper.
  • Make the vinaigrette. In a bowl, whisk together the vinegar, garlic, a pinch of salt and pepper, crushed pepper flakes until combined. Whisk in the olive oil until emulsified.
  • Make the sourdough crumbs. Heat a skillet over medium heat and add the butter. Add in the torn sourdough pieces with a pinch of salt and pepper along with the garlic powder. Cook, tossing often, until crunchy and golden, about 5 to 6 minutes.
  • Place the peppers on the grill, cut side down. Grill for 5 to 6 minutes (or until golden and slightly charred), then flip and grill for another 5. Remove the peppers and place them on a dish. Drizzle them with a bit of the vinaigrette. Tear apart a ball of burrata and distribute it over the peppers. Drizzle on more vinaigrette. Top with the sourdough crumbs and fresh herbs.
  • Serve!

grilled peppers with burrata and sourdough breadcrumbs

Burrata is for lovers!

The post Grilled Marinated Peppers with Burrata and Breadcrumbs. appeared first on How Sweet Eats.

Panzanella Salad

Panzanella Salad-this classic Italian bread salad is made with homemade croutons, tomatoes, cucumbers, bell peppers, basil, and tossed with a simple balsamic vinaigrette. It’s a definitely a summer favorite! Are you guys ready for THE salad of th…

Panzanella Salad-this classic Italian bread salad is made with homemade croutons, tomatoes, cucumbers, bell peppers, basil, and tossed with a simple balsamic vinaigrette. It’s a definitely a summer favorite! Are you guys ready for THE salad of the summer? Oh yes, this Panzanella Salad is the perfect way to celebrate summer. It is a MUST…

The post Panzanella Salad appeared first on Two Peas & Their Pod.

Best Vegan Fajitas

These are the very best vegan fajitas: a plant based dinner that everyone loves! Roast the veggies on a sheet pan for quick and easy prep. There’s no such thing as too many easy dinner ideas. So let us present our new favorite: these incredible vegan fajitas! Everyone loves this meal, even meat eaters. It’s a great way to make a fun healthy dinner where no one notices there’s no meat! Roast up lots of veggies on a sheet pan with spices, and serve with refried beans and “guac-ish”. The recipe comes right from Talia Pollack’s Party in Your Plants cookbook: and it’s truly a plant party. Here’s what to do, and more about this delicious plant based book! Ingredients in vegan fajitas: sheet pan veggies What we love about this delicious vegetarian and vegan fajitas recipe is that it’s basically sheet pan fajitas! Throw a mix of veggies onto a sheet pan, mix with fajita spices, and bake! It’s so simple and it’s easy to customize. You can use any veggies you like, and even try it with our fajita seasoning (throw the veg in a bowl with olive oil and eye-ball it). This combo of fajita veggies is […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These are the very best vegan fajitas: a plant based dinner that everyone loves! Roast the veggies on a sheet pan for quick and easy prep.

Vegan Fajitas

There’s no such thing as too many easy dinner ideas. So let us present our new favorite: these incredible vegan fajitas! Everyone loves this meal, even meat eaters. It’s a great way to make a fun healthy dinner where no one notices there’s no meat! Roast up lots of veggies on a sheet pan with spices, and serve with refried beans and “guac-ish”. The recipe comes right from Talia Pollack’s Party in Your Plants cookbook: and it’s truly a plant party. Here’s what to do, and more about this delicious plant based book!

Ingredients in vegan fajitas: sheet pan veggies

What we love about this delicious vegetarian and vegan fajitas recipe is that it’s basically sheet pan fajitas! Throw a mix of veggies onto a sheet pan, mix with fajita spices, and bake! It’s so simple and it’s easy to customize. You can use any veggies you like, and even try it with our fajita seasoning (throw the veg in a bowl with olive oil and eye-ball it). This combo of fajita veggies is fantastic though: it’s got just the right elements to make a tasty healthy dinner. Here’s what you’ll need:

  • Onion: use white, yellow or red!
  • Bell peppers: any color! We like a mix of green, orange and red
  • Cauliflower
  • Portobello mushroom
  • Olive oil
  • Chili powder
  • Cumin
  • Smoked paprika: if you can find it, this gives a nice subtle smokiness (you can use it in lots of recipes)
  • Garlic powder
  • Onion powder
How to make vegan fajitas

Guac-ish: a fast guacamole!

One of our favorite parts of this vegan fajitas recipe is a concept Talia uses called “guac-ish.” She’s a witty writer and podcast personality, and guac-ish is a great example of the way she infuses fun into everything she touches. It’s simply a fast guacamole recipe that takes just 5 minutes: and I think this will be our new go to! Here’s how to make guac-ish, the fastest guacamole recipe you’ll make:

  • Pit 2 avocados (here’s how to do it safely). Scoop out the flesh into a bowl.
  • Mash them with a fork.
  • Add the juice of 1 lime and chopped cilantro to taste. Yes, that’s really all you need to do! It makes the perfect topping for vegan fajitas and tacos. Consider us sold!
Vegan refried beans

Round it out with refried beans (or other protein)

When you’re making vegan fajitas, you have to think about plant-based protein. How are you going to add protein sources to make it a filling meal? This recipe uses refried beans as the basis for the fajitas: and this worked for our family! It was just enough protein to keep us full. The recipe in the book also lists a tofu and tempeh recipe you can use in addition to the beans: so feel free to add that if you think your family will need it.

Here’s what you can use for the refried beans component:

  • Canned refried beans is best for quick weeknights! Simply warm them on the stove. Sometimes we also add a few pinches of cumin or chili powder to amp the spices: just add to taste!
  • Homemade refried beans are great if you have time to whip them up: and you might be able to fit it in while the veggies roast. Try our homemade refried beans or refried black beans.
Vegetarian fajitas

How to warm tortillas

You can make all the components for these vegan fajitas, but they won’t be next-level unless you warm your tortillas. Yes, there’s nothing worse than a stiff, cold tortilla with fajitas! You can warm tortillas in the oven or on the stovetop. Here’s how to warm tortillas:

  • On the stove: Char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. This is our preferred method!
  • In the oven: Preheat an oven to 350 degrees Farenheit. Wrap a few tortillas (in packets of no more than 5) in aluminum foil and place it in the oven for about 15 to 20 minutes. You can place the tortillas directly on the grate or on a baking sheet.

About the book: Party in Your Plants

If you’re looking for a plant based cookbook, Party in Your Plants is a fantastic resource for making eating your vegetables fun. Talia is a hilarious guide to vegan eating, and the book has 100 deliciously enticing vegan recipes (like these vegetable fajitas!). It’s got down to earth with chapter headings like, “What to Make When you Feel Anxious About Protein” and “When You Worked All Day But Still Need to Cook Yourself a Quick Dinner Because Life Sucks Sometimes.”

This book makes eating plant based irresistible and full of joy…which is the best way to motivate yourself to do it. Hats off, Talia, on an incredible book! (PS hear us in an interview on Talia’s podcast.)

Party in my plants

More vegan Mexican recipes

Love these vegan fajitas? Here are a few more vegetarian and vegan Mexican recipes to try that make for veggie-filled healthy dinner ideas:

  • Vegan Burrito The ultimate vegan burrito! A flavor-packed plant based lunch or dinner idea, it’s stuffed with Mexican rice, seasoned black beans and peppers, and avocado.
  • Vegan Enchiladas Over the top delicious! Stuffed with black beans and guacamole, they’re doused in a zesty homemade red enchilada sauce.
  • Crispy Avocado Tacos Destined to be your new favorite! With crunchy breading, the avocado fries have the vibe of a fish taco but are totally plant based.
  • Simple Guacamole The best simple guacamole with the perfect flavor! Creamy, savory and perfectly balanced, you’ll hear a chorus of “Wow’s” every time you serve it.

This vegan fajitas recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Vegan Fajitas

Best Vegan Fajitas (on a Sheet Pan!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegan

Description

These are the very best vegan fajitas: a plant based dinner that everyone loves! Roast the veggies on a sheet pan for quick and easy prep.


Ingredients

For the sheet pan fajita veggies

  • 1 white onion
  • 2 bell peppers
  • 1 head cauliflower
  • 1 portobello mushroom
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika (or regular)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt

For serving


Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Thinly slice the onion. Slice the bell peppers. Chop the cauliflower into small florets. Chop the mushroom into bite-sized pieces. Add the veggies to a big bowl and toss them with the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, and kosher salt.
  3. Line 2 baking sheets with parchment paper. Add the vegetables in a single layer. Roast 15 minutes, then remove the sheets, stir the veggies, and sprinkle on another 1/2 teaspoon salt spread between the trays (1/4 teaspoon on each). Stir again, then return to the oven and roast another 10 minutes until tender.
  4. Meanwhile, pit the avocados. Scoop out the flesh into a bowl and mash with a fork. Add the lime juice, salt, and cilantro.
  5. Heat the refried beans in a small sauce pan.
  6. If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  7. To serve, place the refried beans and roasted veggies in tortillas, and top with guac-ish.

  • Category: Main Dish
  • Method: Roasted
  • Cuisine: Mexican

Keywords: Vegan Fajitas

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Italian Tortellini Salad

Italian Tortellini Salad made with cheese tortellini, tomatoes, salami, olives, basil, zesty homemade Italian dressing and more! This hearty pasta salad can be served as a main dish or side dish. Our Greek Tortellini Salad has been a reader favorite fo…

Italian Tortellini Salad made with cheese tortellini, tomatoes, salami, olives, basil, zesty homemade Italian dressing and more! This hearty pasta salad can be served as a main dish or side dish. Our Greek Tortellini Salad has been a reader favorite for years! I am so glad you guys love it. Let me introduce you to…

The post Italian Tortellini Salad appeared first on Two Peas & Their Pod.

beach bean salad

Considering that bean salads — a can of beans, a Good Season-ish dressing, whatever chopped vegetables struck my fancy — were a fairly significant staple of my diet in my post-college years, I was shocked, absolutely shook, to real…

Considering that bean salads — a can of beans, a Good Season-ish dressing, whatever chopped vegetables struck my fancy — were a fairly significant staple of my diet in my post-college years, I was shocked, absolutely shook, to realize how sparsely they’re represented here. In fact, there’s only two and they’re among the oldest recipes on this site. Let’s fix this right now. I spotted Alice’s Rosary Cannellini Salad at the end of a Stained Page newsletter last month — a wonderful newsletter if you’re interested in following cookbook news and gossip. The recipe is from a new, charming cookbook called A Good Meal Is Hard to Find: Storied Recipes from Deep South, by Martha Hall Foose, with original paintings throughout from Amy C. Evans in which each recipe tells a story from a quirky Southern character who shares a beloved recipe. I don’t usually look at bean salad recipes because I don’t need a recipe, I stubbornly insist, I can create my own on a whim whenever I want, but a few days after spotting this one — with an intriguing combination of roasted bell peppers, a sherry vinaigrette, and radicchio — a voice within me that said “maybe you can but what if you didn’t have to” grew ever-louder and I succumbed.

what you'll needroasted or broiled until blackpeel and seed the pepperscut the peppers into thin stripsparsley and radicchioso delicious

Read more »

Pecan & Veggie Mini Frittatas

These easy mini frittatas are just what you need for a quick nutritious breakfast or lunch! Filled with pecans and veggies, make them ahead to grab and go. This post was created in partnership with the American Pecan Council. All opinions are our own. …

These easy mini frittatas are just what you need for a quick nutritious breakfast or lunch! Filled with pecans and veggies, make them ahead to grab and go. This post was created in partnership with the American Pecan Council. All opinions are our own.  Looking for nutritious breakfast or lunch ideas? Aren’t we all. Many readers have been asking us for quick nutritious recipes for busy mornings and office desk lunches. So Alex and I put our heads together and came up with a new trick: mini frittatas! Basically a muffin made of egg, they’re easy to meal prep and grab as you’re headed out the door. Refrigerate or freeze ’em, and you can eat off them all week. The best part: they’re so tasty! They’re filled with colorful veggies and crunchy pecans for added protein and nutrients. Why make mini frittatas? So many reasons. What’s so great about these pecan mini frittatas? Alex and I had never made them before, but they’re now part of our easy breakfast and lunch recipe staples! They’d also work for a fancy brunch. When you’re hangry, they’re the perfect snack. (Or to satisfy a cranky child…or spouse. You get it!) Some great things about […]

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Southwest Stuffed Turkey Tenderloins with Lime Black Beans.

This post is sponsored by Shady Brook Farms Turkey! If you haven’t ever tried stuffed turkey tenderloins, today is your lucky day! Dinner just got a whole lot more exciting. Cue all the exclamation points!  I have a newfound love – stuffed turkey tenderloin! It’s no secret that I totally adore a good stuffed pork […]

The post Southwest Stuffed Turkey Tenderloins with Lime Black Beans. appeared first on How Sweet Eats.

This post is sponsored by Shady Brook Farms Turkey!

If you haven’t ever tried stuffed turkey tenderloins, today is your lucky day!

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Dinner just got a whole lot more exciting. Cue all the exclamation points! 

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

I have a newfound love – stuffed turkey tenderloin!

It’s no secret that I totally adore a good stuffed pork tenderloin. After all, I’ve made a version for practically every season!

So, it’s crazy to me that I’ve never thought to stuff a turkey tenderloin. In coming up with some healthier recipes for the new year, this topped the list. Super flavorful, something different than we normally eat and over-the-top delicious.

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

I’m so excited to be partnering with Shady Brook Farms again today, this time using their McCormick Grill Mates Marinated Tenderloins in the Southwest-Style Chipotle flavor. It’s like my dream flavor come true! 

I love that Shady Brook Farms offers the tenderloins – and that they have them in delicious flavors like Southwest-Style Chipotle and Montreal-Seasoned turkey. There are so many options when it comes to stuffing them, and I wanted to make sure that I kept the Southwest flavor front and center.

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Since I didn’t have to season the tenderloin (thank you very much Shady Brook Farms, so easy!), I made a filling to go inside. Simple onions and peppers, combined with spinach (because #health, and you can’t even taste it! It’s like getting a bonus green in.) and sautéed until soft, then wrapped up with sharp cheddar cheese.

Yessss.

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Tons of flavor here that you can’t beat. 

While this looks like a super complicated meal, it’s totally doable, even on a weeknight. Shady Brook Farms takes the guesswork out of the flavoring, so all you have to do is fill the tenderloin, wrap it up and wait for dinner. 

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

During that roasting time, I like to throw together some lime salted black beans as a nice side. You could also do rice or even a greens salad. But the beans, with a few tomatoes thrown in for good measure, continue to tie the Southwest-Style Chipotle flavor together. It’s such a hit! 

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

Stuffed Turkey Tenderloins

Southwest Stuffed Turkey Tenderloins

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

  • 2 Shady Brook Farms Southwest-Style Chipotle McCormick Grill Mates Marinated Turkey Tenderloins
  • 1 tablespoon olive oil
  • ½ sweet onion, (thinly sliced)
  • ½ bell pepper, (thinly sliced)
  • 2 garlic cloves, (minced)
  • 4 cups baby spinach
  • ⅔ cup freshly grated sharp cheddar cheese

lime black bean salad

  • 2 14 ounce cans black beans, drained and rinsed
  • 1 cup grape tomatoes, (chopped)
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon lime zest
  • ¼ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  1. Preheat the oven to 400 degrees F.
  2. Heat a skillet over medium heat and add the olive oil. Add in the onions, peppers and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes. Stir in the spinach until it wilts. Turn off the heat and let the mixture cool slightly.
  3. Carefully slice the turkey tenderloins lengthwise. I like to slice it twice to open it up, so I have a lot of space to work with. I start at the bottom of the tenderloin (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the turkey. You want to have a flat surface to work on. Once the tenderloins are sliced open, I take a meat tenderizer and pound them out to make them one even layer.
  4. Add half of the onion/pepper mixture to the top of each tenderloin leaving an inch or so around the edges so you can roll it up. Sprinkle each with half of the cheddar cheese.
  5. Tightly roll up the tenderloin and tie it together with kitchen twine if needed.
  6. Place the tenderloins on the baking sheet and roast for 20 to 25 minutes, or until the inside is cooked and reads about 160 degrees F. Let the turkey rest for 10 minutes before slicing.
  7. Serve with the lime black bean salad.

lime black bean salad

  1. Combine all ingredients together in a bowl and stir. This stays great in the fridge for 1 to 2 days!

These southwest stuffed turkey tenderloins are so flavorful and filled with spinach, peppers, onions and cheddar! Serve alongside a lime black bean salad.

These flavors are unreeeeal.

The post Southwest Stuffed Turkey Tenderloins with Lime Black Beans. appeared first on How Sweet Eats.