Organic Tofu & Veggie Stir-Fry

Everything you want in a dinner: big flavour, big texture, and ready in a flash. This savory tofu and mushroom packed dish is loaded with vegetables from our farmers and cooked under 30 minutes flat, making this a quick and nutritionally gratifying meal! Say hello to your new favourite weeknight dinner. 

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


1 organic tofu & veggie stir-fry in black bean sauce

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This Meal Kit comes with everything you need to make a healthy #nut-free and #vegan meal for 2 people! This recipe uses organically grown and locally sourced produce. We assume you have basic kitchen tools, salt, pepper, and olive oil. Please note that allergy preferences and substitutions cannot be accommodated.

Kitchen Supplies

  • Baking sheet
  • Large pot
  • Large bowl
  • Colander

Recipe Ingredients

  • 1 cup greens (broccoli or Brussel sprouts) 
  • 1 bell pepper (any colour) 
  • 1 garlic clove 
  • 300g firm tofu  
  • 3 tbsp. olive oil  
  • 150g buckwheat soba  
  • 2 tbsp. black bean sauce 
  • Fresh City’s Sesame Ginger Dressing 
  • salt and pepper  

ingredients for organic tofu and veggie stir-fry

Prep the Ingredients  

  • Preheat the oven to 375°F. 
  • Wash and cut greens into bite size pieces. (If using broccoli, chop into florets. If using Brussels sprouts, cut stems off, peel off the first leafy layer and discard. Cut Brussels sprouts into halves.) 

cut the greens into bite size pieces

  • Rinse and dice or julienne the bell pepper.   

julienne the bell pepper

  • Mince the garlic.  
  • Slice the tofu into 1-inch cubes. 

slice the tofu into cubes

Bake the Tofu  

  • Spread out the tofu cubes on a baking sheet lined with parchment paper.  
  • Drizzle with 2 tbsp. olive oil and season with salt and pepper to taste.  

drizzle olive oil on the tofu cubes on a baking sheet

  • Bake until golden-brown and crispy, 15 minutes.  

Boil the Noodles 

  • In the meantime, bring a large pot filled with water and a pinch of salt to boil.  
  • Once boiling, add the soba noodles and reduce the heat to simmer. Simmer, stirring occasionally, until the noodles are just tender-firm (‘al dente’), about 8 minutes. 

add soba noodles to a pot with boiling water

  • Drain the noodles in a colander in the sink and rinse using cold water.  

Cook the Vegetables 

  • In the same pot, heat 1 tbsp of olive oil over medium heat.  
  • Add the garlic, greens and bell peppers and cook until tender, 5-6 minutes.   

cook the vegetables in a pot

Bring it All Together  

  • Stir the noodles and tofu into the pot and drizzle with the black bean sauce and Fresh City’s Sesame Ginger Dressing. Season with salt and pepper to taste and mix well. Cook until everything is heated through.  

stir the noodles and tofu and drizzle with black bean sauce and Fresh City's sesame ginger dressing

  • Evenly divide the veggie stir-fry between two bowls or plates.
  • Serve and enjoy!  

two plates of organic tofu and veggie stir-fry