High Protein Vegan Stir Fry

Quick & simple. My mantra.

The recipe below serves 4 – great for meal preppers.

For those tracking macros, 1 portion (not including rice / noodles) is 126kcal/portion with % energy split: 15C/51F/32P.



• 1 chopped onion

• 1 or 2 chopped garlic cloves

• 200g firm tofu

• Grated ginger

• Chilli flakes

• Vegetable stock cube

• Red & green peppers (I used 1 of each)

• 80g broccoli

• 80g frozen edamame beans

• Drizzle vegetable oil (olive works just fine)



1) Drain the tofu, wrap with kitchen roll and place on a chopping board. Place another chopping board on top and then place something heavy (e.g. a saucepan) on top of the leaning tower of chopping boards to weigh it down – the longer the tofu is pressed, the firmer the tofu will be. I recommend leaving the tofu to press whilst you prepare the vegetables.

2) Chop onion, garlic, broccoli, peppers etc.

3) Steam edamame (find out how I do this here).

3) Heat the oil in a wock and add the onions, garlic and cubed, pressed tofu. Fry for a couple of minutes before adding the broccoli, and another couple of minutes later add sliced peppers.

4) Stir in steamed edamame.

5) Sprinkle in chilli flakes, ginger and a broken up stock cube, adding a little water from a freshly boiled kettle to ensure nothing sticks to the bottom of the pan and to make a sauce.

6) Serve with boiled rice or vegan noodles.


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