A Colourful Vegan Meal for Our Fasting Seasons

A Stir-fry Elizabeth made with Spicy Szechwan Peanut Sauce
(president’s choice brand)

Fry your choice of vegetables (I used sliced carrots and a small sliced zucchini) in canola oil
Cook up some rice or noodles (I used whole wheat spaghetti noodles broken in half)
Marinate cubed tofu in the above named peanut sauce
Combine the sautéed vegetables (sautéed until tender) with the marinated tofu

Now you can either continue with the recipe below or store the ingredients in the fridge for the next day (great quick next day meal maker)

Combine the noodles, tofu-vegetable mix with some canned kidney beans. Add a little bit of umboshi vinegar if you have it. Add salt and pepper as you desire (I used freshly ground sea salt and pepper corns). Fry up with a little more canola oil and when that is fully heated through, add a few big pieces of spinach and heat them until wilted.

Enjoy! It’s a very lovely texture, taste, high-protein meal! Yum!