Discover a new vegan recipe anyone can enjoy

This is a healthy recipe for vegans, vegetarians, and omnivores alike!

Prep time: 15-20 min
Cook time: 20-30 min
Total time: 35-50 min
Serves: 4


  • 1 block of extra firm tofu, drained and dried
  • 1 large sweet potato, peeled and diced
  • 1 small package of white sliced mushrooms
  • 1 small bag of fresh baby spinach
  • 1 package of green beans
  • Soy sauce or liquid aminos
  • Approximately ½ tablespoon of vegan butter or margarine
  • Mixture of ¼ cup of flour, 1 tablespoon of salt, and 1 tablespoon of pepper
  • Chopped scallion tops (garnish)
  • Paprika (to taste)
  • Salt (to taste)
  • Pepper (to taste)

Prep/cooking instructions:

  1. Sauté sweet potato (peeled and diced) in a non-stick pan with olive oil until browned. Lightly season with paprika, salt, and pepper.
  2. Sauté mushrooms in small amount of olive oil until they give up their liquid. Continue cooking mushrooms until they start to get golden. Then add butter or margarine and cook until coated. Lightly salt and pepper.
  3. Steam green beans until heated and firm. Add soy sauce or liquid aminos (which isn’t as salty and gives a nice beefy flavor) to steaming water to add flavor to the beans.
  4. Get as much moisture out of the tofu as possible and lightly coat with the salt-and-pepper-seasoned flour mix. Fry with olive oil until top and bottom are browned and crispy. Be careful not to burn!
  5. Garnish with chopped scallion tops.