Ready in 15 minutes, makes 2 servings

12oz package extra-firm light tofu
1 tsp coconut oil
2 cloves garlic, minced
1 ½ cups frozen mixed vegetables
1 ½ cups cooked brown rice
1 bunch spring onions, chopped

Sauce
1 tbsp low sodium soy sauce
1 tbsp all natural peanut butter
1 tsp honey
1 tsp sesame oil
1 tsp ginger, peeled & chopped
2 tbsp water

Remove tofu from package, wrap it in paper towels & gently squeeze to remove excess liquid.  Cut in to ½” pieces.  Heat skillet (no oil) add tofu, 5 minutes per side. Set aside to keep warm.  Add oil to skillet, sauté garlic & frozen veg until fragrant.  Add a little water, cover with a lid to steam about 2 minutes, add brown rice and heat through, mix in half spring onions save rest for garnish.

Combine sauce ingredients in bowl & mix well. Toss the sauce with the vegetable & brown rice mixture.  Add the tofu & mix well. Serve & garnish with remaining spring onions.

Calories = 435

This tasty vegan meal provides 112 percent of your daily needs for manganese, a nutrient essential to enhancing your body’s own natural antioxidant defence system.