Potato and Vegetable Stir-Fry (compliments of The Grit)

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This meal is truly one of my favorite things in existence.

Ahhh… the Grit… If you are ever traveling near Athens GA, you would be wise to check it out. The Grit is one of my all-time favorite vegetarian restaurants, one of where I am never disappointed. I could eat there every day of the week and never tire of it. This is one meal that I order every time we go out for breakfast or for weekend brunch.  This recipe is featured in the Grit Cookbook.

This makes 8 servings, so feel free to halve it! It really makes a lot (even a half batch), which is awesome since its great for breakfast, lunch or dinner! I like to serve mine over brown rice with a side of toast (or a biscuit) and grits.

The Grit’s Potato & Vegetable Stir Fry

  • vegetable oil
  • 2 pounds boiling potatoes, such as round white, round red or Yukon Gold, peeled and cut into 1/2″ cubes (I prefer using small red potatoes, scrubbed well and unpeeled)
  • soy sauce
  • 1 cup button or crimini mushrooms, trimmed and thinly sliced
  • 2 carrots, peeled and thinly julienned
  • 1 small head cabbage (preferably red) shredded or sliced thin
  • 2 small yellow squash, quartered and cut into 1/2″ cubes
  • 2 small zucchini, quartered and cut into 1/2″ cubes
  • 1/2 green bell pepper, cut into thin strips (or red bell pepper)
  • 1 small or 1/2 large onion, cut into thin crescents
  • nutritional yeast
  • 1 batch of golden tofu
  • brown rice, or rice of choice… this could also be served over quinoa!

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1) Prepare golden tofu and set aside.

2) In a large non-stick skillet (or wok) coated with a minimal amount of vegetable oil, saute potatoes over high heat until lightly browned, about 5 minutes. Sprinkle lightly with soy sauce as they cook. Set aside.

3) Stir fry mushrooms until tender and golden around the edges, about 3 minutes. Add vegetables, pepper and onion. Using minimal oil and sprinkling lightly with soy sauce, cook until vegetables are crisp-tender and somewhat seared, about 3 minutes.

4) Return potatoes and golden tofu to skillet and stir to mix with vegetables, then add nutritional yeast to taste and toss to cover completely. Serve over brown rice. Devour!

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I apologize… I could’ve taken a prettier picture, but we could barely wait to eat!! I basically threw it onto our plates and served it right up –  without our usual sides of toast and grits! Mmmm! Sometimes you just cant wait for a good thing!!

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