I bring a vibrant, garlicky stir-fry of broccoli, cashews, and tofu, served over hearty whole wheat couscous. The sauce is light but full of flavor — a blend of vegan butter, soy sauce, a touch of sweetness, and a splash of lemon juice. It all comes together in about 30 minutes and makes a satisfying vegan lunch or dinner that’s easy to whip up any day of the week.

Why You’ll Love This Recipe

I love how this recipe combines ease and bold flavors. The garlic and cashews add a savory richness, tofu brings heartiness, and broccoli gives it a fresh, green crunch. It’s a one-pan stir-fry that delivers big results with little effort. I can also easily adapt it based on what I have in my kitchen, which makes it even more convenient.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Couscous

• 1 cup whole wheat couscous

• 1 cup vegetable broth

• 1 tsp soy sauce

Tofu

• 1 block (≈ 350 g) extra‑firm tofu, drained and cubed

• 1 ½ tbsp cornstarch

• ¼ tsp sea salt

• ¼ tsp garlic powder

• Oil, for frying

Garlicky Cashew Broccoli

• 1 ½ tbsp brown sugar

• 1 tbsp hot water

• 2 tbsp soy sauce

• ½ tsp lemon juice

• 2 tbsp vegan butter (divided)

• 4 cups (≈ 227 g) broccoli florets

• ½ cup (≈ 64 g) raw cashews, chopped or halved

• 3 cloves garlic, minced

• To serve: optional sriracha, sesame seeds, etc.

Directions

1. Prepare the couscous according to package instructions, replacing the water with vegetable broth and adding 1 tsp soy sauce.

2. In a bowl, gently toss the tofu cubes with cornstarch, sea salt, and garlic powder. Coat evenly without breaking the cubes.

3. Heat oil in a frying pan or wok over medium‑high heat. Fry tofu until golden brown and crispy on all sides, then set aside.

4. In a small bowl, mix brown sugar and hot water until the sugar dissolves. Add soy sauce and lemon juice, then set aside.

5. In the same pan, melt 1 ½ tbsp vegan butter over high heat. Add broccoli and stir-fry uncovered for 2–3 minutes. Cover and cook for another 2–3 minutes until just tender.

6. Add the remaining ½ tbsp vegan butter, cashews, and minced garlic. Stir-fry for 1–2 minutes until garlic is fragrant.

7. Return the tofu to the pan and pour in the sauce. Stir well and cook for 1–2 more minutes until the sauce thickens and coats everything.

8. Serve hot over couscous. Garnish with sesame seeds or sriracha if desired.

Servings And Timing

• Servings: 2

• Total Time: About 30 minutes

Variations

• Swap couscous with rice, quinoa, or noodles.

• Use peanuts or almonds instead of cashews.

• Add bell peppers, carrots, or snap peas for extra vegetables.

• Stir in chili flakes or sriracha to add heat.

• Use tamari for a gluten-free option.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3–4 days.

• Reheat in a skillet over medium heat with a splash of water or plant milk to restore moisture.

• For crunchier cashews, add freshly toasted ones just before serving.

FAQs

What Type Of Tofu Works Best Here?

I always go with extra-firm tofu because it holds its shape well and gets wonderfully crispy when pan-fried.

Can I Make This Gluten-Free?

Yes, I just replace the soy sauce with tamari and swap out couscous for rice or quinoa.

How Do I Keep The Cashews Crunchy?

To keep the cashews crunchy, I toast them separately and stir them in just before serving.

Is This Recipe Good For Meal Prep?

Definitely. It holds up well in the fridge and I often make a double batch to enjoy throughout the week.

Can I Reduce The Sugar In The Sauce?

Yes, I sometimes cut the brown sugar in half or use a natural sweetener like maple syrup to lighten it up.

Conclusion

This garlicky cashew broccoli and tofu stir-fry has become one of my go-to vegan meals when I want something quick, flavorful, and satisfying. I love the mix of textures — the crisp tofu, crunchy cashews, and tender broccoli — all coated in a savory-sweet garlic sauce. It’s easy to make, flexible, and perfect for weeknights or meal prep.