Vegetable and tofu stir-fry

A healthy stir-fry, cooked with Coconoil virgin coconut oil.

Serves – 4
Preparation time – 10 minutes
Cooking time – 20 minutes


  • 25g Coconoil
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp mustard seeds
  • 1 red onion, peeled and chopped
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, dessed and sliced
  • 2 carrots, peeled and cut into julienne strips
  • 150g broccoli spears
  • 1/4 savoy cabbage, shredded
  • 250g tofu, cut into cubes
  • A dash of soy sauce to serve


1) Melt the Coconoil in a wok over a medium heat and add the spices.
2) When the mustard seeds start to ‘pop’, add the onion and stir-fry for 10-12 minutes until the vegetables are ‘aldente’ – just beginning to soften.
3) Add the tofu and a dash of soy sauce and stir-fry for another 4-5 minutes until the tofu is hot.
4) Serve immediately.

Thanks to Joy Skipper for recipe and photos.


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