Quick, Easy Vegan Stir-Fry

I just had a simple, yummy stir-fry for lunch, and I thought some of you might be interested in this recipe. I love it because it allows me to put lunch on the table in a "jiffy." I'm sure there are a million ways to tweak this one, and I'd love to hear how you all are tweaking it.

Here it is:

Mushroom, Tofu, Ginger Stir-Fry
(adapted from Real Vegetarian Thai by Nancie McDermott)

Ingredients:
1 tablespoon olive oil
4-6 cloves garlic, chopped
1" fresh ginger, peeled and chopped
1/4 cup onion, chopped
1/2 box of tofu (about 8 oz.)
1/2 bell pepper, chopped
5-6 button mushrooms, chopped
1-2 teaspoons sea salt
1 teaspoon black pepper

Add olive oil to a medium or large wok or frying pan. Saute garlic on medium heat until garlic begins to brown. Add ginger and saute for about 1 minute. Add onion and saute until onions become transparent (2-3 minutes). Add tofu and salt. Saute for about 4-5 minutes. Add bell pepper and saute for about 3 minutes. Add mushrooms and saute for about 3 more minutes or until bell peppers are to your liking. Serve over a bowl of rice.

This recipe is so good, it doesn't require soy or any other kind of sauce. The broth created by the liquids in the veggies should make a yummy sauce on the rice.

Enjoy!