clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stir-fry with vegetables and pumfu

Heart-Healthy Curried Pumpfu Stir-Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review


A super-flavorful, veggie-packed stir-fry that goes great with quinoa or brown rice


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic minced
  • ½ teaspoon sea salt, or to taste
  • 2 cups sliced mushrooms
  • 1 teaspoon curry powder, or to taste
  • ½ teaspoon turmeric
  • 3 heirloom carrots, peeled and sliced
  • 1 container CocoJune Organic cultured coconut yogurt
  • 1 8-oz. pack Pumfu pumpkin seed tofu, cubed
  • ¼ small head green cabbage, chopped
  • 2-3 cups broccoli spears


  1. Heat the olive oil over medium heat. Add the onions and garlic. A pinch of the salt helps the onions to soften.
  2. Cook and stir for 3 to 5 minutes, or until the onions have softened.
  3. Add the sliced mushrooms, curry powder, remaining sea salt and turmeric.
  4. Cook and stir for a few minutes, then cover for a few more minutes. Uncover and add carrots and the coconut yogurt. Stir and cover, cooking for another minute.
  5. Add the cabbage, pumfu and broccoli. Cover and cook for another 5 minutes, or until the broccoli is tender but still bright green.
  6. Serve hot, over cooked quinoa or rice.
Natural Kitchen Cooking School