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Summer Vegetable Stir-Fry

3.7

(19)

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Summer Vegetable Stir-FryZach DeSart

This recipe is a template, open to endless riffs depending on what vegetables you have on hand. No matter what seasonal produce you use, remember to keep an eye out for a mix of colors.

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This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
For the full effect, enjoy over a bed of rice with a pint of cold beer.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.