Sautéed Bell Peppers, Broccoli, and Zucchini
This dish is a high-protein, low-carb meal perfect for fitness enthusiasts or those looking to maintain a balanced diet. The combination tofu, and sautéed vegetables makes it nutrient-rich, light, and packed with essential vitamins and minerals. It's an easy, quick recipe that can be enjoyed as breakfast, lunch, or dinner.
Nutrition Facts
Per serving
Energy
135 kcal
Protein
7 g
Carbs
13 g
Fat
6 g
Fiber
3 g
Ingredients
Silken Tofu (Voila)
0.25 cup, crumbled (50g)
Broccoli
0.25 small cup floret (25g)
Green Bell pepper
0.25 cup, sliced (50g)
Yellow Bell Pepper
0.25 cup, sliced (50g)
Zucchini
0.25 cup, sliced (25g)
Olive Oil
1 tsp (5g)
Black Pepper
0.5 tsp (1g)
Clove Garlic, Minced
1 tsp (5g)
Paprika powder
0.5 tsp (1g)
Common Salt
0.25 tsp (0.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Instructions
Cooking Steps
Heat oil in a non-stick skillet over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add the bell peppers, broccoli, and zucchini to the skillet. Sprinkle with salt, black pepper, and paprika. Sauté for 3-5 minutes until the vegetables are tender but still crunchy. Remove the vegetables from the skillet and set aside.
In the same skillet, add crumbled tofu and lightly sauté for 2-3 minutes until golden on the edges.
Combine the sautéed vegetables, tofu, and scrambled egg whites in the skillet. Stir well to mix the flavors.
Serve hot, garnished with fresh coriander.