Vegan Tomato Stir Fry Salad – Salad tr?n cà chua

Name: Vegan Tomato Stir Fry Salad – Salad tr?n cà chua
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 large servings or 4 smaller ones
Ingredients: 115 g 2 cups dried soy curls; 2.5 g 1 tsp mushroom broth powder (any kind of vegetable broth powder would work fine); 750 mL 2.5 cups boiled water; 15 mL 1 tbsp sunflower oil; 1 small onion; 3 cloves garlic; 2 sprigs green onion; 30 mL 2 tbsp soy sauce*; 4 greenhouse grown vine tomatoes; ½ tsp ground black pepper; 1 g ½ tsp mushroom broth powder (vegetable broth powder or salt would work here); Red or green leaf lettuce

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2 large servings or 4 smaller ones
Calories
173 kcal
Course
Lunch
Cuisine
Vietnamese, Vegan, gluten-free

Vegan Tomato Stir Fry Salad – Salad tr?n cà chua

Joseph Taylor

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

For the soy curls

115 g 2 cups dried soy curls
2.5 g 1 tsp mushroom broth powder (any kind of vegetable broth powder would work fine)
750 mL 2.5 cups boiled water

For the stir fry

15 mL 1 tbsp sunflower oil
1 small onion sliced
3 cloves garlic minced
2 sprigs green onion whites finely chopped and greens chopped in 1 inch pieces
30 mL 2 tbsp soy sauce*
4 greenhouse grown vine tomatoes sliced into wedges (hard core by stem removed)
½ tsp ground black pepper
1 g ½ tsp mushroom broth powder (vegetable broth powder or salt would work here)

To Assemble

Red or green leaf lettuce washed, drained and torn into bite size pieces

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Instructions

Combine soy curls, mushroom broth powder, and boiled water in a large bowl to let the soy curls rehydrate for about 10 minutes while you prepare the rest of the ingredients.
In a large pan, preheat over medium heat, then cook sliced onion in sunflower oil until lightly browned. Add minced garlic and finely chopped whites of green onion. Stir to cook until fragrant (about 1 minute).
Strain soy curls of their liquid and squeeze to get rid of as much liquid as you can. Add rehydrated soy curls to the pan. Add 2 tbsp soy sauce and stir to coat and combine.
Once heated through, add tomato wedge pieces and stir well. Let tomatoes cook down and release their juices. Add black pepper and mushroom broth powder (or salt) and stir well. Taste for salt and adjust.
To serve, spoon hot stir fried mixture over a bed of torn, prepared lettuce and enjoy!