Low Carb Mixed Vegetables with Tofu Stir-Fry
Elevate your weeknight dinner routine with this flavorful and nutrient-packed Low Carb Mixed Vegetables with Tofu Stir-Fry! Perfect for those looking to maintain a healthy, low-carb lifestyle, this dish combines crispy, golden-brown cubes of extra-firm tofu with a vibrant medley of zucchini, red bell pepper, and broccoli florets. Infused with the bold flavors of garlic, fresh ginger, and a splash of low-sodium soy sauce, every bite offers a delightful balance of savory and zesty notes. This quick and easy recipe comes together in just 30 minutes, making it a fantastic option for busy evenings. Topped with sesame seeds and green onions for a hint of crunch and aromatic flair, this tofu stir-fry is sure to become a go-to favorite for both flavor and nutrition. Whether you’re vegan, vegetarian, or simply seeking a wholesome, plant-based meal, this low-carb stir-fry will leave you satisfied and coming back for seconds!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 1 medium zucchini
- 1 medium red bell pepper
- 2 cups broccoli florets
- 2 tbsp avocado oil
- 3 tbsp low-sodium soy sauce
- 2 cloves garlic
- 1 tsp fresh ginger
- 2 stalks green onions
- 1 tbsp sesame seeds
- 1 tsp sesame oil
- 0.5 tsp freshly ground black pepper
- 0.25 tsp red pepper flakes
- 0.25 tsp salt
Instructions
Press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.
Slice the zucchini and red bell pepper into thin strips.
In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat.
Add the tofu cubes to the skillet and cook them for about 7-8 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the sliced zucchini, red bell pepper strips, and broccoli florets.
Stir-fry the vegetables for about 5 minutes, or until they are tender-crisp.
Minced the garlic and grate the ginger. Add them to the skillet and stir-fry for another 1 minute until fragrant.
Return the tofu to the skillet and add the low-sodium soy sauce, sesame oil, black pepper, red pepper flakes, and salt. Stir to combine and heat for another 2 minutes.
Slice the green onions and sprinkle them over the stir-fry along with the sesame seeds.
Serve hot and enjoy your Low Carb Mixed Vegetables with Tofu Stir-Fry.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4080 mg | 177% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 23.2 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2877 mg | 221% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1788 mg | 38% | |
*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.
