Category: Meatless

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Pan-Fried Tofu with Sauteed Spinach and Tomato

tofu spinach

Crispy, pan-fried tofu served with sauteed balsamic spinach and tomatoes is an easy recipe, that is a light and warm dish, that can be enjoyed with rice pilaf, pasta, or all on its own.

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Round plate with pan-fried tofu topped with sauteed spinach and cherry tomatoes.

If time is not on your side, here’s a quick 15-minute vegetarian meal prep that you can make all in one pan.

Why You’ll Love This Vegan Dish

  • It’s gluten-free, dairy-free, and uses whole ingredients
  • Together with the tomatoes, the sauteed spinach is one of the most nutrient-side dishes you can have
  • This dish is extremely budget-friendly because tofu can be a cheaper protein option than meat
  • This easy recipe has minimal ingredients to buy

The PrepYoSelf Newsletter

Simple Ingredients You’ll Need to Make this Easy Recipe of Pan-Fried Tofu with Sauteed Spinach

  • Firm Tofu: The firmer the tofu, the less water it has, therefore, it is easier to crisp up during the cooking process
  • Spinach: You can also use other greens such as baby kale, arugula, bok choy, or mustard greens
  • Cherry Tomatoes: You can use regular tomatoes or swap them out with red bell peppers
  • Balsamic Glaze: You can also swap this out with soy sauce or Worchestershire sauce to flavor the ingredients
easy recipe - pan-fried tofu topped with sauteed spinach and cherry tomatoes.

Here’s An Easy Recipe: How to Make Vegan Tofu

  1. Cut the tofu block in half and place them in between several paper towels. Press down on them to remove the excess moisture.
  2. Next, cut them into smaller pieces and add them to an oiled, heated skillet.
  3. Sear them on all sides until they are golden brown and crispy.
  4. Remove the tofu and add spinach and tomatoes.
  5. Drizzle with balsamic glaze and season the vegetables. Mix it all around until the spinach softens.
  6. Serve on top of the tofu cubes.

Reference the recipe card below for detailed instructions.

Glass meal prep containers with easy recipe pan-fried tofu topped with sauteed spinach and cherry tomatoes.

Meal Prep Tips for Pan-Fried Tofu and Spinach

  • To Store: Store in an airtight container in the refrigerator for up to 3 to 4 days. If you are prepping this meal in advance, keep the sauteed spinach and tomatoes in separate containers from the tofu to prevent the tofu from getting soggy from the spinach
  • To Serve: You can enjoy this meal with other side dishes such as quinoa, barley, or a side of squash noodles
  • To Reheat: The meal can be reheated in the microwave
Glass meal prep containers with easy recipe pan-fried tofu topped with sauteed spinach and cherry tomatoes.
tofu and spinach

Pan-Fried Tofu with Sauteed Spinach and Tomato

This pan-fried tofu with sauteed spinach is a one of the easiest and tastiest ways of eating tofu.
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, lunch, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula

Ingredients
  

Tofu and Marinade

  • 12 oz tofu (firm)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1 tablespoon balsamic glaze
  • 1 tablespoon olive oil

Spinach and Tomatoes

  • 6 cups baby spinach
  • 1 cup cherry tomatoes
  • 1 tablespoon balsamic glaze
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Instructions
 

  • Cut the tofu block in half and place them in between several paper towels. Press down on the tofu to remove the excess moisture. Next, cut the tofu into one-inch cubes. In a small bowl, mix together the balsamic glaze, olive oil, and seasonings. Cover the tofu cubes completely with the marinade.
  • Add oil to a saute pan on medium-high heat and sear the tofu cubes on each side until they are golden brown (about 2 to 3 minutes on each side). After they cook, remove them from the pan and set them aside.
  • Next, add the spinach and tomatoes and stir them around until the spinach softens and tomatoes get tender. Season with garlic powder and salt.
  • In the end, drizzle the spinach with the balsamic glaze and serve it on top of the tofu cubes.

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Frequently Asked Questions

How long will pan-fried tofu keep?

You can keep them in an airtight container in the fridge for 3 to 4 days.

Is tofu good for weight loss?

Tofu can help promote weight loss because it is a low-calorie, high-protein ingredient that can help you stay full and it tends to have fewer calories than meat. Tofu is also cholesterol-free which can help reduce heart disease when swapping it out with saturated, high-fat animal proteins.

Why press the tofu before cooking?

The packaging process of tofu leaves it with a great deal of moisture. Pressing the tofu removes the water and helps it hold its shape when you cook it.

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Black Bean and Corn Soft Tacos

bean and corn taco

Here’s a deliciously seasoned plant-based soft taco with lots of southwestern flavor appeal.

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Round plate with black bean and corn tacos with a side salad

If you’re trying to incorporate more plant-based items in your meal prep during the week, then you’ll love this black bean and corn soft taco.

Why You Need to Make This

  • The black beans are enhanced with crisp bell peppers, sweet corn, and bright cilantro.

  • It comes together in less than 15 minutes in the skillet or you can roast it in a sheet pan

  • It uses budget-friendly ingredients helping you save money during the week

The PrepYoSelf Newsletter

Ingredients You’ll Need for Vegetarian Black Bean Tacos

  • Tortillas: We used flour tortillas, however, you can also use corn tortillas if you want to keep this gluten-free. If you want to keep it low carb, use jicama sliced tortillas

  • Black Beans: Use any beans of your choice such as pinto beans

  • Bell Pepper: You can use any color. We used red bell peppers for this recipe because of the bright colors and the sweetness of the peppers

  • Red Onions: You can also use white onions or yellow onions. We just used red onions to add purple colors.

  • Seasonings: We’re seasoning this meal with chili powder, paprika, garlic powder, and salt

Round plate with black bean and corn tacos with a side salad

How to Prepare These High-Protein Black Bean Soft Tacos

Sheet Pan Method:

  1. Dice up all of the vegetables. Add the black beans, corn, onions, and bell peppers into a mixing bowl. Sprinkle in the seasoning and drizzle with olive oil. Mix all the ingredients together.

  2. Place the ingredients in a sheet pan and bake in the oven for 10 minutes at 350F.

Stove Top Method:

  1. Add oil to a heated skillet and start with sauteeing the onions and bell peppers.

  2. Next, add the seasonings, black beans, and corn, and mix them together until they heat through.

  3. Serve the black bean filling inside the tortillas.

Reference the recipe card below for detailed instructions.

bean and corn taco

Meal Prep Tips for Black Bean and Corn Tacos

  • To Serve: Serve with a side salad and your choice of dressing. You can also enjoy these tacos with a side of coleslaw, jicama and mango salsa, Spanish rice, or even with chips and salsa

  • Toppings: You can also top your tacos with sliced avocados, shredded cheese, or sour cream

  • Flavor Tip: Top them off with chopped cilantro and the juice of a lime to freshen up the meal

  • To Store: Store in an airtight container in the refrigerator for up to 3 to 4 days. Keep the black bean filling separate from the tortillas so that they don’t get soggy

  • Leftovers: If you make a larger batch of the black bean filling use it as a dip with crispy tortilla chips or serve it as a topping for salads

Glass meal prep containers with black bean and corn tacos with a side salad.

black bean soft taco

Black Bean and Corn Soft Tacos

This vegetarian black bean soft taco recipe is super fast, fresh, and a delicious vegetarian dish you can make for yourself during the week.
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Prep Time 5 minutes
Cook Time 15 minutes
Course lunch, Main Course
Cuisine American, Latin
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula
  • sheet pan

Ingredients
  

  • 1/4 cup red onions (diced)
  • 1 red bell pepper (diced)
  • 1.5 cups black beans (drained and rinsed)
  • 1 cup corn (frozen or canned)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 4 cups spring mix
  • 4 flour tortillas
  • 4 tablespoons salad dressing (your choice)

Instructions
 

Sheet Pan Method:

  • Preheat the oven to 350F. Add the black beans, corn, onions, and bell peppers into a mixing bowl. Sprinkle in the seasonings and drizzle with olive oil. Mix all of the ingredients together.
  • Pour the mixture into a sheet pan and bake in the oven for 8-10 minutes.

Stove Top Method

  • Add oil to a saute pan on medium-high heat and saute the onions and bell peppers until soften (about 2 to 3 minutes).
  • Next, add the seasonings, black beans, and corn, and mix everything together for another 2 to 3 minutes.
  • Serve the black bean mixture inside the flour tortillas and enjoy with a side salad.

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Frequently Asked Questions

Are bean tacos healthy?

Yes, they are high in protein and fiber which help keep you full and promote weight loss.

Are black beans good for you?

Black beans are rich in antioxidants which help promote cell health and promote heart health. They are also a good source of Iron, Folate, Vitamin A, and Calcium.

How many calories in a serving of cooked black beans

A ½ cup serving provides about 114 calories, 8 grams of protein, and 20 grams of carbs, and 7 grams of fiber.

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Oven Baked French Toast Muffins

french toast muffin 1

Who doesn’t love french toast or muffins? I know we do! This simple and easy breakfast idea brings together the best of both worlds all in the palm of your hands!

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Plate of golden brown french toast muffins served with fresh strawberries.

French toast is such a classic breakfast that we normally prepare on the stovetop, but for easy meal prep purposes, we decided to bake them in the oven using muffin pans. When cooking meals for yourself, they work well for a make-ahead breakfast or as a cute brunch option for the weekend.

Why you’ll love these French Toast Muffins for your meal prep:

  • Instead of throwing away stale bread, you can use it up in this recipe

  • We use budget-friendly and pantry-friendly ingredients

  • You get portion-controlled servings, which works well for solo cooking

  • You can easily pack these breakfast muffins on-the-go

The PrepYoSelf Newsletter

Let’s Gather the Ingredients:

  • Bread: Choose your choice of bread. Cut it up into one-inch cubes

  • Milk: If you want to keep this recipe dairy-free, you can swap it out with almond milk, soy milk, or cashew milk

  • Eggs: Eggs help bind the bread mixture together so that it does not crumble after baking

  • Honey: You can also use maple syrup or agave nectar, but regular sugar will also work

  • Cinnamon Powder: This adds a layer of sweet spice to the recipe, you can also use nutmeg

  • Pecans: Chop these up into small pieces. They will add a nice crunch. You can also use walnuts or almonds

How to Make French Toast Muffins for One:

  1. Preheat the oven and grease your muffin tin.

  2. In a mixing bowl, mix together the milk, egg, honey, and cinnamon powder.

  3. Add the bread cubes to the bowl and mix them well until they are fully coated with the liquid.

  4. Scoop the bread mixture into the muffin wells.

  5. Top each muffin well with chopped pecans.

  6. Bake them in the oven until they are golden brown.

Reference the recipe card below for detailed instructions.

Plate of golden brown french toast muffins served with fresh strawberries.

Meal Prep Tips for Easy Breakfast French Toast Muffins

  • Prep Tip: It’s best to use stale bread because it helps soak up the milk and egg mixture. If you don’t have stale bread, you can always toast your bread in the toaster prior to chopping it into cubes.

  • Cooking Method: If you don’t want to heat up the large oven, you can bake these in a small toaster oven or the air fryer using a small 6-cup muffin pan or single muffin cups.

  • Storage: The muffins can be kept at room temperature for 2 to 3 days, or you can store them in an airtight container in the refrigerator for up to 5 days.

  • To Reheat: Pop them in the microwave until they warm through (usually only takes about 20-30 seconds).

  • To Serve: Enjoy these muffins with fresh fruit. If you have a sweet tooth, you can drizzle more honey on top.

Meal prep containers storing french toast muffins and strawberries

french toast muffin 1

Oven Baked French Toast Muffins with Strawberries

Indulge yourself with these easy french toast muffins, perfect for breakfast on the go or as an afternoon snack
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 2

Equipment

  • mixing bowl
  • knife
  • cutting board
  • muffin pan
  • oven

Ingredients
  

  • 4 slices whole wheat bread
  • 1 cup milk
  • 1 large egg
  • 2 tablepsoons honey
  • 1/4 teaspoon cinnamon powder
  • 2 cups strawberries
  • 1 oz pecans (chopped)
  • 1 teaspoon olive oil

Instructions
 

  • Pre-heat the oven to 400F. Slice the bread into one inch cubes.
  • In a mixing bowl, mix together the milk, egg, honey, and cinnamon powder. Next, toss the bread cubes into the milk and egg mixture. Make sure the bread soaks up the liquid.
  • Grease the muffin wells with olive oil. Scoop about 1/3 of a cup of the cubed bread mixture into each muffin well.
  • Gently, use a spatula to push the bread down just above the rim of the muffin well. Then, sprinkle chopped pecans on top of each muffin.
  • Bake them in the oven for about 10-15 minutes until the muffins are golden brown and crispy on top. Enjoy with a side of fresh fruit!

Notes

Note: Enjoy 2 to 3 muffins per serving

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Frequently Asked Questions

What bread can I use for French Toast Muffins?

Brioche toast is famous for its golden color and rich taste. You can also use baguettes or ciabatta bread.

What to serve with French Toast Muffins?

Besides fruit, you can up your protein intake by enjoying it with a hard-boiled egg or breakfast chicken sausage.

Can you freeze breakfast muffins?

Yes, if you decide to make a larger batch, you can wrap them up in freezer paper. We prefer not to store them for more than 3 months.

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Pumpkin Cranberry Oat Crumb Bar

cranberry crumble

This Pumpkin Cranberry Oat Crumb Bar can easily lift your spirits with the satisfying flavor of something sweet, spicy, and warmth. 

Ease of Making: Medium

The texture is hearty with the rolled oats, chopped walnuts, and aromatic pumpkin spice. This dessert combines the best flavors of fall with pumpkin puree, dried cranberries, and vanilla extract.

Homemade oat bars are a nutritious, customizable, and cost-effective snack option that offers convenience and a sustainable alternative to store-bought bars. They are a great way to satisfy your hunger, boost your energy, and support a healthy lifestyle.

Making oat bars at home allows you to customize the recipe to suit your taste and dietary preferences. You can experiment with different flavors, textures, and add-ins like chocolate chips, coconut flakes, or spices. Oat bars can also be tailored to accommodate dietary restrictions such as gluten-free, dairy-free, or vegan options.

Oat bars are often made with nutritious ingredients like oats, nuts, seeds, dried fruits, and natural sweeteners. Oats are rich in fiber, vitamins, minerals, and antioxidants, making them a healthy choice for a snack. Store-bought granola bars or energy bars can be quite expensive, especially if you consume them regularly. Making oat bars at home is a cost-effective alternative.

Meal prep tips for Cranberry Crumb Oat Bar Desserts

  • Bring the butter to room temperature so that it is easier to cream together with the sugar

  • You can use either dried fruit or fresh cranberries with this recipe

  • Finely chop the walnuts so that they are easier to fold into the batter and no one gets a big chunk of walnut in their bite

  • Cool the crumb bar before trying to cut them

  • You can also freeze them and reheat them when you are ready to enjoy them
cranberry crumble

Pumpkin Cranberry Crumble Cake

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Prep Time 10 minutes
Cook Time 40 minutes

Course Dessert
Cuisine American

Servings 12

Equipment

  • mixing bowls
  • spoons
  • mixer

Ingredients

  

  • 1.25 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp pumpkin spice (or ground cinnamon)
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla extract
  • 2 each eggs
  • 1 cup rolled oats
  • 3/4 cup chopped walnuts
  • 3/4 cup dried cranberries
  • 3/4 cup pumpkin puree

Instructions

 

  • Pre-heat the oven to 350F
  • In a bowl, add the softened butter and sugar and whisk them together until creamy
  • Next, add the eggs, pumpkin puree, and vanilla extract and whisk it together
  • Then, add the pumpkin spice, baking soda, baking powder, and salt. Pour in the flour in batches and continue to mix it all together
  • Afterwards, add in the rolled oats, cranberries, and chopped walnuts
  • Grease a baking dish and pour in the batter
  • Place it in the oven for 35-40 minutes until the center is fully cooked. Test it with a toothpick by inserting it into the center of the cake. If cooked, it should come out clean
  • Allow it to cool before slicing into bite size squares
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Creamy Cauliflower Mashed “Potatoes” with Roasted Pistachios

mashed cauliflower

This cauliflower mashed “potatoes” is so much creamier than you can ever imagine. It is filled with such great flavor and serves as a great low-carb alternative to your classic mashed potatoes.

Ease of Making: Easy

This would make a perfect side dish for any cold winter feast and will be a great addition to Thanksgiving entrees. 

If you’re looking for an easy side dish to prep for the holidays, try this dish. No need for peeling and cooks in less time than your classic mashed potatoes.

How to Cook Cauliflower Mashed “Potatoes”

  1. Start with steaming your cauliflower florets.
  2. Meanwhile, saute the garlic.
  3. After the cauliflower florets have gotten tender, add the garlic and florets into a blender.
  4. Season with salt and blend until smooth.
  5. Place the cauliflower in a heated pot and mix in the butter, sour cream, and parmesan cheese
  6. Top it off with fresh chives and roasted pistachios

Meal prep tips for Mashed Cauliflower

Does cauliflower really taste like mashed potatoes?

While the texture may be close, they will not exactly taste the same. Cauliflower will naturally be blander because of the water content. Try roasting the cauliflower instead of steaming for a firmer mash. Roasting it will also give it a sweeter and nuttier flavor. We also added the same herbs that we normally would add to mashed potatoes such as chives.

How to make mashed cauliflower creamy?

Mix in cheese, butter, sour cream, and milk to make it rich and smooth.

What can you eat with Mashed Cauliflower?

It is a great side dish to accompany any roasted or pan-fried protein such as tender roasted beef, pork chops, or roasted chicken.

mashed cauliflower

Creamy Mashed Cauliflower “Potatoes” with Roasted Pistachios

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Prep Time 5 minutes
Cook Time 20 minutes

Course Side Dish
Cuisine American

Servings 6

Equipment

  • boiling pot
  • steamer
  • immersion blender or food processor

Ingredients

  

  • 8 cups cauliflower florets
  • 1/4 cup unsalted butter
  • 1/4 cup sour cream
  • 1/4 cup parmesan cheese
  • 6 each garlic cloves (peeled)
  • 1/2 cup roasted pistachios (shelled)
  • 2 tbsp chives (chopped)
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions

 

  • Boil water in a large pot. Place the cauliflower in the steamer and place it over the large pot. Steam for 15 minutes until the cauliflower is tender
  • Next, add olive oil to a medium pot and saute the garlic for about a minute until it is toasted
  • Add the cauliflower, garlic, and salt in a food processor and blend until smooth
  • Scoop the cauliflower into another heated medium sized pot and stir in the sour cream, butter, and parmesan cheese. Add salt to taste
  • Top it off with freshly chopped chives and roasted pisatchios

If you love this recipe, check out these other recipes we know you’ll love too:

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Roasted Radish with Cherry Tomatoes

roasted radish
roasted radish

Roasted Radish with Cherry Tomatoes

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Prep Time 5 minutes
Cook Time 15 minutes

Course Side Dish
Cuisine American

Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients

  

  • 6 oz radish (diced)
  • 1 cup cherry tomatoes (sliced)
  • 1 each lemon
  • 1/4 cup cilantro (chopped)
  • 1/4 tsp italian seasoning
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions

 

  • Preheat your oven to 425F
  • Season the radish with Italian seasoning, paprika, onion powder, garlic powder, and salt. Then, coat it with olive oil
  • Place the radish on a sheet pan and cook in the oven for 15-20 minutes until golden brown
  • Remove from the oven and place on a serving dish
  • Add the cherry tomatoes on top and squeeze with lemon
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Sautéed Brussel Sprouts

brussels sprouts
brussels sprouts

Sautéed Brussel Sprouts

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Prep Time 5 minutes
Cook Time 15 minutes

Course Side Dish
Cuisine American

Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients

  

  • 10 oz brussels sprouts (pre-sliced)
  • 1/4 cup red onions (diced)
  • 2 cloves garlic (minced)
  • 1/4 cup coco aminos or soy sauce
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper

Instructions

 

  • Add oil to the saute pan on medium-high heat and saute the red onions until they soften
  • Then add the brussels sprouts and garlic. Season with garlic powder and pepper, and coco aminos (or soy sauce). Saute the mixture for 3 to 5 minutes.
  • Once the brussel sprouts softens, remove from the pan and place on a serving dish.
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Roasted Broccolini with Dried Cranberries

broccolini
broccolini

Roasted Broccolini with Dried Cranberries

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Prep Time 5 minutes
Cook Time 15 minutes

Course Side Dish
Cuisine American

Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan

Ingredients

  

  • 6 oz broccolini
  • 1/4 cup red onions (diced)
  • 1/4 cup balsamic vinegar
  • 1 tbsp olive oil
  • 2 cloves garlic (minced)
  • 1/4 cup dried cranberries
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

 

  • Preheat your oven to 400F
  • Place the broccolini on a sheet pan and top it off with the red onion and garlic.
  • Season with onion powder, garlic powder, salt, and pepper
  • Coat the broccolini with olive oil and balsamic vinegar
  • Cook in the oven for 15-20 minutes until crispy and roasted
  • Before serving, top it off with dried cranberries
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Parsnip Fries

parsnip fries

Parsnip Fries

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Prep Time 5 minutes
Cook Time 30 minutes

Course Side Dish
Cuisine American

Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients

  

  • 1 lb parsnips
  • 1/2 cup cherry tomatoes
  • 1 each diced avocado
  • 1 each lime
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp and pepper
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions

 

  • Preheat your oven to 425F
  • Peel the parsnips and slice into rectangular 3 x 1/2" pieces
  • Coat the parsnips with olive oil
  • Season with paprika, onion powder, garlic powder, salt and pepper
  • Place the parsnip fries on a sheet pan and cook in the oven for 15-20 minutes until golden brown and crispy
  • Meanwhile, slice the cherry tomatoes and lime, and dice the avocado
  • Once the parsnips are cooked and crispy, top it off with fresh cherry tomatoes, diced avocado, and the juice of the lime
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Cauliflower Fried Rice

cauliflower fried rice
cauliflower fried rice

Cauliflower Fried Rice

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Prep Time 5 minutes
Cook Time 15 minutes

Course Main Course
Cuisine American, Asian

Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula

Ingredients

  

  • 4 cups cauliflower rice
  • 1 cup frozen peas
  • 1 cup shredded carrots
  • 1/4 cup shredded red cabbage
  • 1/2 cup red onions (diced)
  • 2 cloves garlic (minced)
  • 1/4 cup coco aminos
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil

Instructions

 

  • Add 2 tbsp of olive oil to the saute pan on medium-high heat, then add the red onion, and garlic and saute until wilted.
  • Then add the cauliflower and saute for 5 to 7 minutes until softened. Season with garlic powder, onion powder, and pepper.
  • Finally, add the peas, shredded carrots, red cabbage, sesame oil, and coco aminos (or soy sauce). Stir all ingredients well for another 5 minutes.