Tofu, Asparagus & Red Pepper Stir Fry

Tofu, Asparagus Red Pepper Stir Fry over Quinoa
Prep Time: 15M
Cooking Time: 30M
Serves: 2

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1 cup quinoa

2 cups filtered water

Pinch sea salt

1 tbsp extra-virgin olive oil

3 cloves fresh garlic, finely diced

3 tbsp fresh ginger, cut into fine matchstick pieces

1 red onion, cut into thin half-moon slices

Shoyu/soy sauce

Some red peppers, sliced

1 block tofu, cut into 1 inch cubes

Bunch of asparagus, tips snapped off and stalks thinly sliced diagonally

Grated zest of 1 orange

2 tbsp freshly squeezed lemon juice

This tofu, asparagus and red pepper stir fry is easy, tasty and packed full of the good stuff!

Served with quinoa, it’s a protein-rich meal that doesn’t take long to throw together.

Prep time: 15 minutes

Cooking time: 30 minutes

Serves 2


  • Place quinoa and water in a saucepan.  Add salt, cover and reduce heat to low.
  • Cook until the water has been absorbed and quinoa has opened (like it’s sprouting) for about 20-25 minutes. Remove from the heat.
  • While the quinoa is cooking, heat oil in a pan or wok over medium heat.
  • Add garlic, ginger, onion and a splash of soy sauce and sauté until the onion is tender and translucent – about 4 minutes.
  • Stir in red peppers (thinly sliced) and a splash of soy sauce and sauté for a few minutes.
  • Add tofu on top of vegetables but do not stir in, season with 1 tablespoon soy sauce, cover and reduce heat to low and simmer until tofu is cooked through, about 8 minutes.
  • Add asparagus, orange zest and splash of soy sauce. Cover and cook until asparagus is bright green, about 5 minutes. Remove from heat and gently stir in lemon juice.
  • Arrange quinoa in a shallow bowl and spoon the stir fry over top.


Looking for more vegan dinner inspo? Check out this Chinese tomato and ‘egg’ stir fry.


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