Recipe courtesy of @happycow.veganfood


  • 5 head Cauliflower
  • 1 cup green peas
  • 1 cup corn
  • 2 carrots, peeled and diced
  • 1 clove garlic
  • 2 tablespoons ginger, chopped
  • 1 medium white onion, diced
  • 1 small bunch green onions, sliced
  • 2 tbsp. sesame oil
  • 3-4 tbsp. low sodium soy sauce
  • 1 box Tofurky Slow Roasted Chick’n
  • Salt and pepper to taste
  • Sesame seeds for garnish, roasted


  1. Clean any big stems from the cauliflower, cut into small florets and grate. A food processor can be used as well for faster results.
  2. In a medium wok, heat the sesame oil. When hot, add garlic, onions and ginger.
  3. After the onions have softened and browned a bit, add Tofurky slow roasted Chick’n and let brown some more. Add corn, peas, carrots and green onions. Cook for 4 to 5 minutes and add the cauliflower
  4. Add soy sauce, pepper and salt to taste if needed
  5. Cover and let cook for about 5 minutes or until cauliflower is tender
  6. Sprinkle roasted sesame seeds for garnish
  7. Serve hot or let cool before packaging for a delicious future meal