Stir-frying is so quick and helps retain the flavour of the vegetables. My version has carrots, capsicum, zucchini, bean sprouts and spring onions but you can use whatever you have available.
In addition to the phytoestrogens from the tofu, this stir-fry is also rich in calcium, selenium, beta-carotene and vitamin C.
This colourful stir-fry celebrates spring with seasonal asparagus. It is a protein-rich vegetarian dish, thanks to the tofu. And with its zesty sauce, it will appeal even to resolute meat lovers. You can vary the recipe by using snow peas instead of asparagus and red capsicum rather than carrots.
This green vegetable medley is loaded with nutrients that help fight birth defects and at the same time prevent age-related diseases.
A selection of ground and whole spices and a hint of coconut flavour the mixed vegetables in this contemporary curry, which is cooked in stages so that all the individual tastes remain distinct and delicious. Serve with boiled rice.
Ginger, chillies, garlic and spring onions provide powerful anti-oxidant protection against chronic disease.
White and green cabbage combine in this easy stir-fry, while cashew nuts and celery add extra crunch.
Tofu soaks up the flavour of a tangy marinade of soy sauce and dry sherry and is then stir-fried with a crisp mixture of vegetables and cashew nuts and served with noodles.
This is a wonderful Asian stir fry. Utilise whatever mushrooms are in season such as straw, button or shiitake mushrooms. To make it vegan substitute the fish and oyster sauce for a dark mushroom soy sauce.
This is a quick and easy stir fried vegetable dish with soy sauce that can be used as a side or vegetarian main.
A simple stir fried vegetables that can be served as a vegetarian main or as a side. The sauce uses lime juice, palm sugar and soy sauce.
Extremely easy and quick to make this kimchi and beansprout stir fry is a great side dish or light vegetarian meal.
This is a great Korean style stir fry that features firm tofu, enoki mushrooms, kimchi, baby corn and bamboo shoots.
If you are looking for a different way to cook eggplants this is a nice variation, I love the heat of it but you can tweak the chilli bean paste and fresh green chillies to your taste.
I always use this when I want to add a little colour to a meal as the four capsicum colours create a stunning presentation. It can be used as a main or a side dish.
This is a wonderful vegan stir fry that features tofu puffs and shiitake mushrooms; it also contains capsicum, baby corn and onion in an oyster sauce.
This stir fry is for all mushroom lovers, this version uses shiitake mushrooms and button mushroom but you can add whatever mushrooms you desire.
Asian eggplant is the feature of this easy side dish, it is stir fried with ginger and soy. Serve with your favourite main dish and steamed rice.
This is a quick and easy Chinese dish that combines tinned oyster mushrooms, tofu puffs, bamboo shoots and bean sprouts in a light sauce.
This is a vegetarian noodle salad called Jap Chae in Korea. You can serve it hot or chilled, as a main or a side dish. Delicious!