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30g Protein Stuffed Chicken Recipe

Emily Carter
A rich vegan entrée made with tofu “chicken,” a savory veggie stuffing, and bold seasoning for a comforting, filling, high-protein plant-based dish.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 320 kcal

Ingredients
  

For the vegan “chicken”:

  • 1½ cups firm tofu flattened slices
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce
  • ½ teaspoon garlic paste
  • ½ teaspoon paprika
  • ¼ teaspoon pepper
  • ¼ teaspoon salt

For the stuffing:

  • ½ cup spinach chopped
  • ½ cup mushrooms diced
  • ¼ cup onions minced
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice

Instructions
 

  • Mix soy sauce, garlic paste, paprika, pepper, and salt.
  • Coat tofu slices with the mixture.
  • Cook tofu in a skillet with olive oil for 3 minutes.
  • In another pan, sauté onions, mushrooms, and spinach for 4 minutes.
  • Add nutritional yeast and lemon juice.
  • Place stuffing on tofu slices.
  • Fold or layer tofu to “stuff” it.
  • Cook stuffed tofu 3 more minutes per side.
  • Serve warm as your 30g Protein Stuffed Chicken—hearty, satisfying, and chicken-free.

Notes

Nutritional Values (Per Serving)

Calories: 320
Total Fat: 10g
Saturated Fat: 1.3g
Carbohydrates: 26g
Fiber: 6g
Protein: 30g

Vitamins & Minerals (Per Serving)

Iron: 18%
Vitamin C: 16%
Magnesium: 12%
Vitamin A: 15%
Potassium: 11%

Additional Notes / Tips

  • Add sun-dried tomatoes for deeper flavor.
  • Use tempeh instead of tofu for an even higher protein hit.
  • A drizzle of chili oil adds perfect heat.