It’s been a long while since I’ve eaten tofu. It was a staple back when I was vegan, but when I returned to an unrestricted diet it was something I avoided due to worries about potential impact on my hormones. As it turns out it might not be as terrible as once thought, at least when eaten in moderation.

So I welcomed tofu back into my diet with open arms as a way of getting convenient, affordable and delicious protein into meals. I particularly love the ready marinaded tofu from Cauldron. It comes in a refrigerated pack so is so easy to just throw into salads, or in this case, a tofu and peanut stir fry.

I’ve been making this recipe on repeat because it’s got a good amount of veggies in it and is so simple and quick to make: less than 10 minutes from start to finish which is pretty good for a healthy meal. That makes it perfect for a midweek fix.

I use ‘cheat’ ingredients here such as ready prepared stir fry veggies and pre-cooked quinoa from Merchant Gourmet, but of course you can use the un-pre-prepared versions if you like. I also love Pip and Nut peanut butter in this because of its amazing texture, however you could switch it up for almond butter if you’d prefer. You could also swap out the tofu for chicken, switch the peanut butter for almond butter and leave out the quinoa to make this paleo friendly if that’s your bag.

Basically this is one of those super simple to make, veggie-packed, but totally delicious meals I hope you’ll be making again and again!

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Are you a fan of tofu? How do you like to eat it? Would this work for you as a midweek meal?