Tofu & Veggies with Maple Barbecue Sauce

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Tofu & Veggies with Maple Barbecue Sauce

Tofu & Veggies with Maple Barbecue Sauce

Nestled in the foothills of the Green Mountains, Mary's Restaurant is an idyllic retreat in Bristol, Vermont. Chef-owner Doug Mack works with farmers to highlight seasonal ingredients on his menu. He keeps vegetarian diners happy with this untraditional stir-fry, which jazzes up tofu with a zesty sauce.

Serves 4

Prep Time 25 min

Total Time 70 min.


  • 1/2 cup Maple Barbecue Sauce, (recipe follows)
  • 14 ounces extra-firm tofu, preferably water-packed
  • 4 teaspoons canola oil, divided
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup sliced mushrooms, (3 ounces)
  • 1 cup grated carrots, (2 medium)

Cooking Directions

Step 1

Make Maple Barbecue Sauce.

Step 2

Drain and rinse tofu; pat dry. Cut into 1-inch cubes. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook, turning from time to time, until browned on all sides, 5 to 7 minutes. Transfer to a plate.

Step 3

Add the remaining 2 teaspoons oil to the pan. Add broccoli, cauliflower, mushrooms and carrots; cook, stirring often, until just tender, about 4 minutes. Add the barbecue sauce and bring to a simmer. Stir in tofu and serve.