Cabbage Carrot Cashew Stir Fry

I made some yummy lunch today, and since I haven't done a food post in a while, here it goes. Measurements are approximate, since it was a cleaning out the fridge/throwing stuff together kind of meal. Very filling, high in protein, and almost vegan (and you could sub agave for the honey).



CABBAGE CARROT CASHEW STIR FRY
canola or sesame oil
4 oz. firm tofu, diced
1 carrot, thinly sliced
1 leek, sliced
2 cups green cabbage, chopped
1 cup leftover cooked quinoa (I used red and white mixed together)
3 tablespoons cashew butter
2 tablespoons tamari
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon red pepper flakes
1/2 cup raw cashew pieces

Heat the oil in a a large frying pan and cook the tofu over high heat until it is just starting to turn golden brown. Lower heat to medium-high and add vegetables and quinoa and cook until veg are soft. Meanwhile, whisk together the cashew butter, tamari, cider vinegar, honey and red pepper flakes in a bowl. When the vegetables are cooked to your preference, lower the heat even more, add the sauce and cashews and stir well to coat. Serves 2-3.