Name: Tofu Stir Fry
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Ingredients: 2 tsp. extra-virgin organic coconut oil; 12 oz. firm tofu ( drained, patted dry, cut into ¾-inch cubes (about 1½ cups)); 1 medium red bell pepper (sliced); 1 cup raw spinach; sea salt (or Himalayan salt); hot pepper sauce (to taste; optional)

Autumn has two delicious vegan recipes here for you. One uses tofu and the other uses tempeh to create two protein-packed dishes that even meat lovers will enjoy!

These vegan proteins count as red containers in the 21 Day Fix nutrition plan.

3 from 29 votes

Tofu Stir Fry

Try this healthy 21 Day Fix-approved Tofu Stir Fry!

Course Main Course

Cuisine Vegan, Vegetarian

Prep Time 15 mins

Cook Time 11 mins

Total Time 26 mins

Servings 2 servings

Calories 205 kcal

Author BODi

Ingredients

2 tsp. extra-virgin organic coconut oil
12 oz. firm tofu drained, patted dry, cut into ¾-inch cubes (about 1½ cups)
1 medium red bell pepper sliced
1 cup raw spinach
sea salt or Himalayan salt
hot pepper sauce to taste; optional

Instructions

1. Heat oil in medium saucepan over medium-high heat.
Add tofu; cook, stirring frequently, for 5 minutes.
Add bell pepper and spinach; cook, stirring frequently, for 3 to 5 minutes, or until bell pepper is softened and spinach is wilted.
Add salt (if desired) and hot sauce; cook, stirring frequently, for 1 minute, or until heated through.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts

Tofu Stir Fry

Amount Per Serving (1 serving)

Calories 205 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g31%

Sodium 171mg7%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 3g3%

Protein 16g32%

* Percent Daily Values are based on a 2000 calorie diet.

Portion Fix Containers
1 Green
1 Red
1 tsp.

0 from 0 votes

Autumn’s Tempeh with Tahini

This protein-packed Tempeh recipe is one vegan dish that even meat lovers will enjoy.

Course Main Course

Cuisine Vegan, Vegetarian

Prep Time 10 mins

Cook Time 0 mins

Total Time 10 mins

Servings 2 Servings

Calories 236 kcal

Author BODi

Ingredients

2 tsp. tahini paste
1 Tbsp. fresh lemon juice
1 to 2 Tbsp. water
2 tsp. extra-virgin organic coconut oil melted
6 oz. soy tempeh cut into strips
¼ tsp. sea salt or Himalayan salt (to taste; optional)
¼ tsp. ground cumin

Instructions

Combine tahini and lemon juice in a small bowl; mix well.
Add water, 1 Tbsp. at a time, to reach desired consistency; mix well. Set aside.
Heat oil in medium skillet over medium heat.
Add tempeh. Season with salt and cumin; cook for 2 to 3 minutes on each side.
Serve tempeh with tahini dipping sauce.