High Protein Sizzling Fajita Veggies
Crank up the flavor and supercharge your meal with these High Protein Sizzling Fajita Veggies! Packed with vibrant, nutrient-rich vegetables like tri-color bell peppers, zucchini, broccoli, and red onion, this recipe takes traditional fajitas to the next level by incorporating crispy marinated tofu for a satisfying protein boost. A flavorful marinade of soy sauce, lime juice, cumin, smoked paprika, and chili powder ensures every bite is bursting with smoky, zesty perfection. Black beans and sweet corn add heartiness, while a garnish of fresh cilantro ties everything together. Ready in just 35 minutes, this skillet-fried dish is perfect as a standalone meal or served with warm tortillas for a classic fajita vibe. Perfect for vegetarians, meal-preppers, or anyone looking for a high-protein, plant-based dinner option!
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Recipe Information
Ingredients
- 400 grams Extra firm tofu
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow bell pepper
- 1 large Red onion
- 1 small Zucchini
- 200 grams Broccoli
- 2 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 can (400g) Black beans
- 1 cup Corn kernels
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
Instructions
Press the extra firm tofu to remove excess moisture. Once pressed, cut the tofu into thin strips.
Slice the red, green, and yellow bell peppers into thin strips. Thinly slice the red onion and zucchini.
Cut the broccoli into small florets.
In a large bowl, combine soy sauce, lime juice, ground cumin, chili powder, garlic powder, and smoked paprika. Add salt and black pepper to taste. Mix well.
Add the tofu strips to the marinade and let them sit for 5 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat.
Add the marinated tofu to the skillet and sauté for about 6-8 minutes or until golden brown and crispy. Remove the tofu from the skillet and set aside.
In the same skillet, add the sliced red, green, and yellow bell peppers, red onion, zucchini, and broccoli florets. Stir-fry for about 5 minutes until just tender but still crisp.
Add the black beans and corn kernels to the skillet. Stir to combine and heat through for another 2 minutes.
Return the cooked tofu to the skillet with the vegetables. Toss everything together to combine well.
Adjust seasoning with additional salt and pepper if necessary.
Garnish the sizzling fajita veggies with freshly chopped cilantro before serving.
Serve hot and enjoy as a main dish or with tortillas for a more complete fajita experience.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6043 mg | 263% | |
| Total Carbohydrate | 179.1 g | 65% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 45.6 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3174 mg | 244% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3934 mg | 84% | |
*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.
