Easiest Way to Make Low Cal High Protein Snacks

High-Protein Vegan Stir-Fry

High protein snacks are great for keeping you feeling fuller for longer and helping to grow lean muscle as well as recover from bariatric surgery.

Recipe Summary High-Protein Vegan Stir-Fry

A delicious, high-protein vegan recipe with tofu, sweet potato, and quinoa that can be tweaked depending on what you have on hand. Feel free to throw in a few handfuls of your favorite veggies, or replace the tofu with tempeh or another veggie protein. Carnivores could use chicken, salmon, or beef, or serve as a side with grilled meat. Or add scrambled egg for a delicious breakfast stir-fry! Serve chilled for a yummy summer salad.

Ingredients | Low Cal High Protein Snacks

½ (12 ounce) package extra-firm tofu

¼ cup reduced-sodium soy sauce

1 tablespoon agave nectar

1 tablespoon Dijon mustard

½ teaspoon ground ginger

¼ teaspoon sesame oil

1 pinch cayenne powder, or to taste

1 cup water

½ cup uncooked quinoa

1 sweet potato, peeled and cubed, or more to taste

1 onion, chopped

2 tablespoons peanut oil

Directions

Layer 2 folded dish towels on a cutting board and place tofu on top. Place 2 more folded dish towels and a heavy book on top. Press tofu for 5 to 10 minutes or longer. Cut into bite-sized cubes.

Heat a large nonstick pan over medium heat. Add tofu and dry-fry until golden on 1 side, about 5 minutes. Flip and cook until golden on the other side, about 5 minutes more.

While tofu is frying, whisk soy sauce, agave nectar, Dijon mustard, ginger, sesame oil, and cayenne pepper together in a bowl. Stir in the fried tofu, coating thoroughly in the marinade. Cover the bowl and refrigerate about 30 minutes or longer.

Combine water and quinoa in a small saucepan and bring to a boil. Reduce heat to medium and simmer until quinoa is fluffy and water has been absorbed, 13 to 15 minutes. Monitor the quinoa while it cooks; add extra water if necessary.

While quinoa is cooking, place sweet potatoes in a small saucepan and cover with 1 or 2 inches of water. Bring to a boil and cook for 3 minutes. Drain.

Combine cooked quinoa, tofu and marinade, cooked sweet potatoes, onion, and peanut oil in a large frying pan over medium-high heat. Cook, stirring constantly, until onion is soft, 3 to 4 minutes.

You can use liquid aminos in place of soy sauce; 1/2 teaspoon dry mustard in place of the Dijon; chili powder in place of the cayenne, and maple syrup or honey (for a non-vegan recipe) in place of the agave. If you prefer, you can also substitute a red onion for the white onion.

If you like, add a handful of almonds, cashews, peanuts, walnuts, or a blend of nuts at the end of cooking.

Info | Low Cal High Protein Snacks

prep: 20 mins cook: 35 mins additional: 35 mins total: 1 hr 30 mins Servings: 2 Yield: 2 servings

TAG : High-Protein Vegan Stir-Fry

Main Dish Recipes, Stir-Fry,