Keto Mixed Vegetables with Tofu Stir-Fry

Satisfy your cravings with this vibrant and nutrient-packed Keto Mixed Vegetables with Tofu Stir-Fry, the perfect low-carb dish for busy weeknights! This recipe features extra firm tofu, golden-browned to perfection, paired with a medley of colorful vegetables like broccoli, red bell peppers, zucchini, and baby spinach. Flavored with aromatic garlic and ginger, and kissed with soy sauce and sesame oil, every bite delivers a balance of umami and fresh, wholesome goodness. Quick and simple to prepare, this one-pan dish is not only keto-friendly but also rich in plant-based protein and healthy fats, thanks to the use of avocado and sesame oil. Sprinkle with sesame seeds for an extra crunch, and enjoy a flavorful, satisfying meal that’s ready in under 35 minutes! Perfect for those on a keto diet or anyone looking for a healthy, veggie-forward dinner idea.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams extra firm tofu
• 3 tablespoons avocado oil
• 150 grams broccoli florets
• 1 medium red bell pepper
• 1 medium zucchini
• 100 grams baby spinach
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 3 cloves garlic
• 1 teaspoon fresh ginger
• 1 tablespoon sesame seeds
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by pressing the tofu to remove excess water. Wrap the block of tofu in a clean kitchen towel and place a heavy object on top, letting it sit for at least 15 minutes.

Step 2

While the tofu is pressing, prep the vegetables. Cut the broccoli into bite-sized florets, slice the red bell pepper into thin strips, and chop the zucchini into half-moons. Mince the garlic and grate the fresh ginger.

Step 3

After the tofu has been pressed, cut it into 1-inch cubes.

Step 4

Heat 2 tablespoons of avocado oil in a large non-stick skillet or wok over medium-high heat.

Step 5

Add the tofu cubes to the skillet and cook until golden brown on all sides, about 8-10 minutes. Stir occasionally to ensure even browning. Once cooked, remove the tofu from the pan and set aside.

Step 6

In the same skillet, add the remaining tablespoon of avocado oil. Add the broccoli florets and sliced red bell pepper. Stir-fry for about 3-4 minutes, until they start to soften.

Step 7

Add the zucchini and continue to stir-fry for an additional 3 minutes.

Step 8

Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

Step 9

Return the tofu to the skillet and add the baby spinach, soy sauce, sesame oil, salt, and black pepper. Stir everything together and cook, stirring frequently, until the spinach wilts and everything is well combined, about 2 minutes.

Step 10

Sprinkle with sesame seeds and give it a final toss before serving.

Step 11

Serve hot as a delicious and satisfying keto-friendly meal.

Nutrition Facts

Serving size	(1072.8g)

Amount per serving	% Daily Value*
Calories	1309.4

Total Fat 95.4g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 8.1g
Cholesterol 0mg	0%
Sodium 3795.2mg	0%
Total Carbohydrate 47.4g	0%
Dietary Fiber 20.9g	0%
Total Sugars 22.3g
Protein 78.8g	0%

Vitamin D 0IU	0%
Calcium 2966.6mg	0%
Iron 17.6mg	0%
Potassium 1819.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.0%

Protein: 23.1%

Carbs: 13.9%