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Protein Veggie Skillet Recipe

Emily Carter
A hearty vegan skillet packed with vegetables, plant protein, and bold spices for a filling, colorful, one-pan meal.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2 servings
Calories 220 kcal

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: 220
Total 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.