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18g Protein Spicy Chicken Recipe

Emily Carter
A bold vegan dish made with spicy tofu “chicken,” vibrant veggies, and a punchy sauce for a protein-rich, energizing, satisfying meal.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2 servings
Calories 270 kcal

Ingredients
  

  • 1 cup firm tofu shredded (vegan chicken swap)
  • ½ cup sliced bell peppers
  • ½ cup chopped onions
  • ½ cup broccoli florets
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce
  • 1 teaspoon chili sauce
  • ½ teaspoon paprika
  • ½ teaspoon garlic paste
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon sesame seeds

Instructions
 

  • Heat a skillet and add 1 tablespoon olive oil.
  • Add shredded tofu and sauté 3 minutes.
  • Add onions, bell peppers, and broccoli.
  • Stir and cook 3 minutes.
  • Mix soy sauce, chili sauce, paprika, garlic paste, pepper, and salt in a bowl.
  • Add mixture to the skillet.
  • Toss everything and cook 3 minutes until spicy and glossy.
  • Finish with lemon juice and sesame seeds.
  • Serve warm as your 18g Protein Spicy Chicken—hot, bold, and completely chicken-free.

Notes

Nutritional Values (Per Serving)

Calories: 270
Total Fat: 8g
Saturated Fat: 1.1g
Carbohydrates: 28g
Fiber: 5g
Protein: 18g

Vitamins & Minerals (Per Serving)

Vitamin C: 19%
Iron: 14%
Magnesium: 10%
Vitamin A: 15%
Potassium: 11%

Additional Notes / Tips

  • Add mushrooms for a deeper umami flavor.
  • Swap tofu with tempeh for a richer bite.
  • A drizzle of chili oil takes the heat to queen-level.