Low Carb Sauteed Vegetables with Tofu
Discover a vibrant and healthy twist on plant-based cooking with this Low Carb Sautéed Vegetables with Tofu recipe! Packed with nutrient-rich ingredients like zucchini, broccoli florets, and red bell peppers, this dish combines tender-crisp veggies with golden-brown cubes of extra firm tofu for a satisfying, protein-rich meal. Flavored with soy sauce, garlic, and a refreshing touch of lemon juice, this recipe delivers bold umami notes and a burst of zesty brightness. Perfect for busy weeknights, it comes together in just 40 minutes and is ideal for anyone following a low-carb or vegetarian diet. Garnished with fresh basil, this dish is a feast for both the eyes and the palate, making it a versatile main course or side dish that’s sure to impress.
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Recipe Information
Ingredients
- 14 ounces Extra firm tofu
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 large Red bell pepper
- 1 medium Zucchini
- 2 cups Broccoli florets
- 2 tablespoons Soy sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 0.25 cup Fresh basil leaves
Instructions
Press the tofu for at least 15 minutes to drain excess moisture. Cut into 1-inch cubes.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Add the tofu cubes to the skillet and sauté for about 8-10 minutes until golden brown on all sides. Remove tofu from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Mince the garlic cloves and add them to the skillet, sautéing for about 1 minute until fragrant.
Slice the red bell pepper into thin strips and cut the zucchini into half-moon slices.
Add the broccoli florets, red bell pepper, and zucchini to the skillet with the garlic. Cook for about 8-10 minutes until vegetables are tender-crisp.
Return the tofu to the skillet. Add soy sauce, salt, and black pepper. Stir to combine all ingredients well.
Cook for an additional 3-5 minutes until tofu and vegetables are well coated and heated through.
Drizzle with lemon juice and garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4316 mg | 188% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 24.1 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2871 mg | 221% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1870 mg | 40% | |
*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.
