Keto Mixed Vegetables with Tofu Stir-Fry
Elevate your weeknight dinners with this vibrant Keto Mixed Vegetables with Tofu Stir-Fry, a flavorful and nutrient-packed dish that’s perfect for low-carb diets. Featuring golden-browned extra firm tofu paired with crisp-tender broccoli, sweet red bell pepper, zucchini, and fresh baby spinach, this recipe is a feast for both the eyes and the palate. Infused with the aromatic blend of garlic, ginger, soy sauce, and sesame oil, every bite delivers bold, umami-rich flavor. Cooked in avocado oil for a healthy twist, this stir-fry is topped with a sprinkle of sesame seeds for a satisfying crunch. Ready in just 35 minutes, this easy keto meal is as wholesome as it is delicious—perfect for serving hot as a solo entrée or alongside your favorite low-carb accompaniments.
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Recipe Information
Ingredients
- 400 grams extra firm tofu
- 3 tablespoons avocado oil
- 150 grams broccoli florets
- 1 medium red bell pepper
- 1 medium zucchini
- 100 grams baby spinach
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 1 tablespoon sesame seeds
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by pressing the tofu to remove excess water. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top, letting it sit for at least 15 minutes.
While the tofu is pressing, prep the vegetables. Cut the broccoli into bite-sized florets, slice the red bell pepper into thin strips, and chop the zucchini into half-moons. Mince the garlic and grate the fresh ginger.
After the tofu has been pressed, cut it into 1-inch cubes.
Heat 2 tablespoons of avocado oil in a large non-stick skillet or wok over medium-high heat.
Add the tofu cubes to the skillet and cook until golden brown on all sides, about 8-10 minutes. Stir occasionally to ensure even browning. Once cooked, remove the tofu from the pan and set aside.
In the same skillet, add the remaining tablespoon of avocado oil. Add the broccoli florets and sliced red bell pepper. Stir-fry for about 3-4 minutes, until they start to soften.
Add the zucchini and continue to stir-fry for an additional 3 minutes.
Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Return the tofu to the skillet and add the baby spinach, soy sauce, sesame oil, salt, and black pepper. Stir everything together and cook, stirring frequently, until the spinach wilts and everything is well combined, about 2 minutes.
Sprinkle with sesame seeds and give it a final toss before serving.
Serve hot as a delicious and satisfying keto-friendly meal.
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 460 mg | 20% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.0 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 390 mg | 8% | |
*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.
