Tofu stir-fry with mushrooms
Quick Phase 1 dinner with tofu and vegetables, low-carb and packed with protein.
This tofu stir-fry with mushrooms is on the table in fifteen minutes and proves how flavourful plant-based protein can be. Crumbled tofu, juicy mushrooms and soft courgette come together to create a savoury, golden-brown dish that's richly seasoned with paprika powder and soy sauce.
In Phase 1 of the protein diet, the focus is on plenty of protein and few carbohydrates, and this stir-fry fits seamlessly there. The tofu makes the dish protein-rich and, together with the fibre-rich vegetables, provides excellent satiety, whilst you barely consume any carbohydrates. This way you stay full for longer without breaking your strict starting phase.
Lovely with a handful of fresh parsley or a pinch of chilli flakes for extra heat. A spoonful of lean quark with herbs alongside makes this protein-rich stir-fry complete.
Zo maak je het
- Heat the oil in a frying pan and fry the garlic briefly.
- Add the mushrooms and courgette and cook for 5 minutes.
- Stir through the crumbled tofu with the paprika powder.
- Cook for another 5 minutes until everything is golden brown.
- Deglaze with the soy sauce and season with pepper.
- Serve straight away, if you like with fresh parsley.
Bewaren
Variatietips
Get things done faster with ready-made solutions
No time to cook? Take a look at the protein-rich foods that are suitable for this phase.
View products