High Protein Garlic Spinach Stir-Fry
Elevate your weeknight dinner game with this High Protein Garlic Spinach Stir-Fry, a quick and nutritious meal that’s bursting with bold flavors and vibrant colors. This recipe combines the wholesome goodness of protein-packed extra-firm tofu with tender baby spinach, aromatic garlic, and fresh ginger, all stir-fried to perfection in a savory soy sauce glaze. Bright red bell peppers and crisp green onions add layers of texture and a pop of color, while toasted sesame seeds round out the dish with nutty warmth. Ready in just 30 minutes, this vegan-friendly stir-fry is ideal for busy days and is easily customizable—serve it over quinoa or brown rice for a hearty, balanced meal. Perfect for anyone seeking a high-protein, low-carb delight, this recipe is a flavorful way to incorporate plant-based ingredients into your daily diet.
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 5 cups baby spinach
- 4 large garlic cloves
- 2 tablespoons olive oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons toasted sesame seeds
- 1 medium red bell pepper
- 1 inch fresh ginger
- 2 green onions
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Begin by draining and pressing the tofu. Cut the tofu into 1-inch cubes and set aside.
Wash the baby spinach and set aside to drain.
Mince the garlic cloves and set them aside.
Slice the red bell pepper into thin strips.
Grate the ginger finely and chop the green onions into 1-inch pieces.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat.
Add the tofu cubes to the skillet. Cook for about 5 minutes, turning occasionally, until they are golden brown on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
Add the red bell pepper slices to the skillet and stir-fry for about 2 minutes until they begin to soften.
Add the baby spinach to the skillet and stir-fry for another 2 minutes until wilted.
Return the tofu to the skillet. Pour in the soy sauce and stir to coat all the ingredients evenly.
Sprinkle with sesame seeds, salt, and black pepper. Stir in the chopped green onions.
Cook for an additional 1-2 minutes until everything is heated through.
Serve the stir-fry immediately, optionally over a bed of cooked quinoa or brown rice for extra nutrition.
Nutrition Facts
Calories |
1061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2870 mg | 125% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 7.5 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3058 mg | 235% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1487 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
