¼ pumpkin, diced in small pieces
300g tofu, cut into large strips
2 asparagus bunches, cut length-ways in quarters
Handful of coriander (cilantro), roughly chopped
1 cup of pine nuts
Cook pumpkin in wok with a small amount of water
Add coriander and asparagus, stir fry
Add tofu and pine nuts, stir fry until cooked
Serve with brown rice or as is
Serves 3-4 people
Do all the good you can, by all the means you can, in all the ways you can, in all the places you can, at all the times you can, to all the people you can, as long as ever you can.
- John Wesley
From There's a Vegan in the Kitchen: Viva la Vegan's Easy and Tasty Plant-Based Recipes by Leigh-Chantelle, copyright © 2014 by Leigh-Chantelle. Photo by Carol Slater Photography.
Purchase the print or eBook online or at vivalavegan.net
- Published: 17 October 2014
Attribution-NonCommercial-NoDerivs 3.0 Australia Licence