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pumpkin asparagus tofu


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


Leigh-Chantelle is an International Speaker & Consultant; Author, Singer/Songwriter and Blogger.

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