Protein Veggie Skillet Recipe
This Protein Veggie Skillet Recipe rescues me when my mood swings harder than my morning coffee cravings.
I toss everything boldly and pretend adulthood is easy.
The skillet turns simple veggies into magic.
It cooks fast, tastes rich, and keeps me energized enough to survive life’s endless drama with grace.
Protein Veggie Skillet Recipe
A hearty vegan skillet packed with vegetables, plant protein, and bold spices for a filling, colorful, one-pan meal.
Ingredients
- 1 cup firm tofu cubed
- ½ cup mushrooms sliced
- ½ cup zucchini diced
- ½ cup bell peppers chopped
- ½ cup spinach
- ¼ cup onions chopped
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
Instructions
- Heat skillet.
- Add oil.
- Add onions.
- Cook 2 minutes.
- Add mushrooms.
- Add zucchini.
- Add bell peppers.
- Add tofu.
- Add salt.
- Add pepper.
- Add paprika.
- Add garlic powder.
- Stir well.
- Add soy sauce.
- Add spinach.
- Cook 3 minutes.
- Add lemon juice.
- Mix gently.
- Turn off heat.
- Serve hot.
Notes
Nutritional Values (Per Serving)
Calories: 220Total Fat: 8g
Saturated Fat: 1g
Carbohydrates: 18g
Fiber: 4g
Protein: 20g
Vitamins & Minerals (Per Serving)
Vitamin C: 22%Vitamin A: 18%
Iron: 20%
Magnesium: 12%
Folate: 10%
Additional Notes / Tips
- Add chili flakes for extra sass.
- Swap tofu with tempeh for deeper flavor.
- Use smoked paprika for a richer skillet taste.
