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Protein Veggie Skillet Recipe

Emily Carter
A vibrant vegan skillet packed with protein-rich tofu, fresh vegetables, and bold flavors that make healthy eating ridiculously enjoyable and incredibly satisfying.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2 servings
Calories 260 kcal

Ingredients
  

  • 1 cup firm tofu cubed
  • ½ cup sliced bell peppers
  • ½ cup zucchini pieces
  • ½ cup broccoli florets
  • ½ cup mushrooms sliced
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce
  • ½ teaspoon garlic paste
  • ½ teaspoon paprika
  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley

Instructions
 

  • Heat a skillet and add 1 tablespoon olive oil.
  • Add tofu and sauté 3 minutes until lightly browned.
  • Add bell peppers, zucchini, broccoli, and mushrooms.
  • Stir and cook 4 minutes.
  • Add soy sauce, garlic paste, paprika, pepper, and salt.
  • Toss well and cook 3 more minutes.
  • Finish with lemon juice and parsley.
  • Serve warm as your Protein Veggie Skillet—easy, satisfying, and drama-free.

Notes

Nutritional Values (Per Serving)

Calories: 260
Total Fat: 9g
Saturated Fat: 1.3g
Carbohydrates: 25g
Fiber: 5g
Protein: 17g

Vitamins & Minerals (Per Serving)

Vitamin C: 22%
Iron: 13%
Magnesium: 11%
Vitamin A: 15%
Potassium: 10%

Additional Notes / Tips

  • Add spinach for extra nutrients.
  • Swap tofu with tempeh for richer texture.
  • A drizzle of chili oil boosts flavor instantly.