Lentil, Tofu, & Veggie Stir Fry

Rainbow carrots, broccoli, mushrooms, lentils, and tofu aka that kitchen sink vegan meal.

Every now and again, I make horrible food presentations. This is one of those times.
Recently, I spied a bag of rainbow carrots (orange, yellow, purple) at Trader Joe's for $2.69. Sounded like a great deal. The idea was to make a delicious carrot soup- after all chillier weather is just around the corner. Instead, I created a stir fry incited by having many cravings occurring at once.
My stir fry doesn't look pretty and beautiful, seeming to muddy once lentils were added, but the hearty lentils and broccoli combined with rustic mushrooms and sweet colorful carrots were a pleasing delight. I kept the tofu naked so that it could soak up surrounding melodies.

Lentil, Tofu, & Veggie Stir Fry Ingredients and Preparation

4 large carrots
1 cup broccoli
2 tablespoon olive oil (use 2 tablespoon water for oil free)
1 cup mushrooms
1/4 cup red onion, sliced
1/2 cup extra firm tofu, chopped and cubed
15 oz. lentils, drained and rinsed
1 teaspoon salt
1 teaspoon cumin
1 teaspoon Italian Seasoning
1/4 teaspoon black pepper
basil

Prepare carrots and broccoli and drain.
In a medium skillet heat olive oil. Add red onions and mushrooms. Stir in tofu and lentils.

Stir in carrots and broccoli. Let cook for five minutes. Turn off heat.

Add basil.

Plate and eat. Do not dwell on the presentation. Just eat.