Vegan Tomato Stir Fry Salad – Salad tr?n cà chua

Prep Time15

Cook Time15

Total Time30

Servings: large servings or 4 smaller ones

Calories: 173kcal

Author: Lisa Le

115 g 2 cups dried soy curls
2.5 g 1 tsp mushroom broth powder (any kind of vegetable broth powder would work fine)
750 mL 2.5 cups boiled water

15 mL 1 tbsp sunflower oil
1 small onion sliced
3 cloves garlic minced
2 sprigs green onion whites finely chopped and greens chopped in 1 inch pieces
30 mL 2 tbsp soy sauce*
4 greenhouse grown vine tomatoes sliced into wedges (hard core by stem removed)
½ tsp ground black pepper
1 g ½ tsp mushroom broth powder (vegetable broth powder or salt would work here)

Combine soy curls, mushroom broth powder, and boiled water in a large bowl to let the soy curls rehydrate for about 10 minutes while you prepare the rest of the ingredients.
In a large pan, preheat over medium heat, then cook sliced onion in sunflower oil until lightly browned. Add minced garlic and finely chopped whites of green onion. Stir to cook until fragrant (about 1 minute).
Strain soy curls of their liquid and squeeze to get rid of as much liquid as you can. Add rehydrated soy curls to the pan. Add 2 tbsp soy sauce and stir to coat and combine.
Once heated through, add tomato wedge pieces and stir well. Let tomatoes cook down and release their juices. Add black pepper and mushroom broth powder (or salt) and stir well. Taste for salt and adjust.
To serve, spoon hot stir fried mixture over a bed of torn, prepared lettuce and enjoy!

*use a gluten-free tamari to keep this recipe gluten-free