Balsamic Tofu Stir Fry


  • 2 tablespoons olive oil
  • 1 pound extra firm tofu, diced 1-inch, drained
  • 1 red onion, chopped
  • 2 zucchini, sliced into half moons
  • 6 ounces cauliflower florets, sliced
  • 4 cloves garlic, peeled and minced
  • 1 cup California Black Ripe Olives, whole, pitted
  • 1/4 cup chopped basil
  • 3 tablespoons balsamic vinegar
  • Salt and pepper to taste


  1. Heat 1 tablespoon of oil in a non-stick wok, griddle or sauté pan over medium-high heat.
  2. Cook tofu in pan for 4-5 minutes, stirring occasionally until browned on all side.
  3. Transfer to a clean bowl and wipe out pan.
  4. Heat remaining oil in pan and add onions, zucchini and cauliflower.
  5. Cook for 4-5 minutes, stirring occasionally until browned and tender, then add garlic and continue cooking for 1 more minute.
  6. Toss in mixing bowl with tofu and stir in California Ripe Olives, basil and vinegar. Season to taste with salt and pepper.Serve over pasta, bulgur, cous cous or rice if desired.