©2019 Briana Ottinger Fitness, LLC

Veggie Stir Fry Dinner in 10 Minutes

I know you're thinking yeah right, a healthy dinner in 10 minutes?! It is possible with just a few simple ingredients! Eight ingredients and 10 minutes are all you need for a quick & healthy dinner.


I've been trying to be more mindful of my meat consumption and have been loving making plant based dinners for #meatlessmonday. Even if you're not vegan/vegetarian, making just one plant based dinner a week has so many benefits for your health and the environment!

  • Increased consumption of plant-based foods, such as vegetables, beans, and nuts, can improve heart health and reduce the risk of heart disease

  • eplacing a half serving of meat every day and replacing it with a plant based protein like beans or tofu can decrease your risk of getting type 2 diabetes

  • Plant based proteins tend to be lower in calories and have more fiber than their meat based counterparts, helping you better maintain a healthy weight

  • Eating less processed and red meats can promote kidney health

  • Skipping one serving of beef every Monday for a year saves the equivalent emissions to driving 348 miles in a car

  • Livestock production uses 75% of the earth’s agricultural land and creates more greenhouse gases than the entire transportation sector – that's all the cars, trucks, planes, and trains in the world combined!


Veggie Stir Fry

serves 4


This plant-based, vegan, gluten-free, vegetarian, keto friendly dinner comes together in just 10 minutes, is quicker than take out and it's budget friendly!


1 tsp coconut oil

1 package fresh or frozen stir fry vegetables

1 16oz package extra firm tofu

2 cups cooked brown rice or cauliflower rice for a low carb option (buy frozen or tetra packs of cooked rice or prep ahead of time)

2 tbsp coconut aminos or soy sauce (not GF) 1 tbsp maple syrup, sugar or honey (not vegan) 1 tbsp rice wine vinegar

Sriracha or hot sauce to taste


In a large skillet or wok, heat coconut over medium high heat. Cut tofu into cubes and add to pan. Let cook 2-3 minutes stirring occasionally. Heat rice according to package directions. Add vegetables to skillet, cook 2-3 minutes, stirring often. Add soy sauce, honey and rice wine vinegar to skillet, stir to combine. Add sriracha or hot sauce to taste if desired. Serve 1/4 of vegetable and tofu mixture with 1/2 cup rice per person.


What's your go-to weeknight meal? Don't forget to Pin and share this recipe with a friend!

1 view