Kale Veg Tofu Stir-FryKale Veg Tofu Stir-Fry
From All-Creatures.org Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"


Kale Veg Tofu Stir-Fry
3 lbs. Kale, fresh or frozen
2 lbs. Onions
1 lb. Broccoli, florets
1 lb. Carrots
1 lb. Tofu
3-4 Celery, large ribs
3-4 cloves Garlic (optional)
3 tbsp. Corn Starch
1 tbsp. Ginger, ground
1/4 cup Sesame Seeds
1/4 cup Bragg Aminos or Soy Sauce
4-5 Dates, pitted
1 Chipotle Pepper*
3 cups Brown Rice cooked in 6 cups Water
*Instead of the Chipotle pepper, a little hot sauce (to taste) and a couple drops of smoke flavor can be used.

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Kale veg tofu stir-fry is a delightful oriental style vegan recipe that will serve six to eight adults as a main meal when served over a bed of brown rice. We prepare the stir fry in our stainless steel electric wok, which allows us to make enough to make 6-8 hearty servings over a bed of brown rice. Preparation time is about 30 minutes, and cooking time is about another 30 minutes. The leftovers are great, too, which allows us not to have to cook a meal ever day.

Begin by placing the rice pot on the stovetop with the water, and bring to a boil.

While the water is heating, wash and clean the fresh veggies, and peel the onions, carrots, and garlic.

When the rice water begins to boil, reduce the heat to simmer, add the rice, cover the pot, and simmer until all the water is absorbed into the rice; then turn off the heat.

Cut the veggies into bite-sized pieces, place in the wok, crush the garlic and add to the wok, add the ginger, and a little water (1/4 cup) to keep the veggies from burning. We also like to cut the celery and any broccoli stems into julienne strips.

In the container of a high speed blender, place 1 cup water, chipotle pepper or hot sauce and smoke flavor, dates, corn starch, sesame seeds, and the Braggs aminos or soy sauce. Cover the container, and run the blender at high speed until the contents are smooth.

Stir-fry the veggies until they become tender, but still retain some of their crunchiness.

If there is liquid in the bottom of the wok, add 1/2 additional tablespoon of cornstarch to the blender for each estimated cup of liquid in the bottom of the wok, and blend in.

Lower the heat of the wok to simmer, and add the contents of the blender; continue stir-frying until the sauce thickens, then turn off the heat.

Serve over a bed of brown rice and enjoy.

Ingredients Information

Utensils and Equipment Information

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Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!