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Spicy Cruciferous Stir-Fry

Cruciferous vegetables include bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, chard, collard greens, kale, kohlrabi, rutabagas, turnips, and watercress. These are a healthy addition to any diet and among the best foods for removing harmful substances from, or detoxifying, the body.


 1 teaspoon ground cumin (dry spice)
 1 teaspoon ground coriander (dry spice)
 2 Tablespoons canola oil
 2 cloves garlic, finely minced
 1 teaspoon grated fresh ginger (or 1/4 teaspoon dry ginger)
 1/2 teaspoon chili powder
 1 small white onion
 1 1/2 cups broccoli
 1 cup cauliflower
 12 ounces extra-firm tofu, cut into cubes


Heat large pan or wok on medium heat until hot. Add dry cumin and coriander to pan and dry fry for 1 minute. Stir constantly to avoid burning and sticking. Carefully (to avoid splatters) add oil, garlic, and chili powder and stir well to avoid sticking. Stir-fry for 2 minutes. Add onion and cook for another 2 minutes. Stir often to be sure you do not burn the spices. Add the cauliflower and broccoli and cook until vegetables are hot, but still crisp and brightly colored. Add tofu and toss well until coated with spices and warmed through. Sprinkle with lemon juice and enjoy! Serves four as a main dish.

Serves: 4
Onions Broccoli Stovetop Stir-Fry

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.