in vegan

Bok Choy, Kale, Mushroom and Tofu Stir-fry

Bok choy and kale are my two favourite leafy green vegetables. Tonight I felt like combining them so I tossed in some tofu and mushrooms for this stir-fry.


  • 2 tbs coconut or olive oil
  • ~2 cups kale leaves, cut 
  • ~2 cups bok choy, cut
  • 2 cups mushrooms, sliced
  • 420g or 14oz tofu, cubed
  • Sriracha and dark soy sauce


  1. Heat the oil in a large wok.
  2. Add tofu and stir-fry until browned.
  3. Add kale and bok choy. Stir-fry for 2 minutes.
  4. Add mushrooms and sauces. Stir-fry for an additional 3 minutes.
  5. Serve.
This recipe will serve two.

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