30+ Easy Sunday Low Sodium Diabetic Recipes for Healthy, Delicious Meals

For those managing diabetes, maintaining a healthy diet is key to managing blood sugar levels and overall health. Sunday meals, often a time for family gatherings and relaxation, can present a challenge when it comes to preparing meals that are both delicious and diabetic-friendly.

But fear not—low sodium doesn’t have to mean sacrificing flavor or satisfaction!

This collection of 30+ Sunday low sodium diabetic recipes is here to help you create meals that are both nutritious and satisfying. Whether you’re looking for a hearty main dish, light salad, or a comforting dessert, these recipes are designed with your health in mind.

These meals focus on fresh, whole ingredients that are low in sodium, high in nutrients, and full of flavor—so you can enjoy your Sunday meals without compromising your health goals.

From protein-packed fish dishes to hearty veggie-packed casseroles, these recipes will keep your blood sugar levels steady while satisfying your taste buds. Ready to get started?

Let’s dive into the world of healthy, low-sodium, diabetic-friendly Sunday recipes that the whole family will enjoy.

30+ Easy Sunday Low Sodium Diabetic Recipes for Healthy, Delicious Meals

Incorporating low-sodium, diabetic-friendly meals into your Sunday routine can transform mealtime into a health-conscious and enjoyable experience.

These 30+ recipes provide a variety of delicious options that cater to your dietary needs while ensuring you’re not missing out on great flavors.

Whether you’re cooking for yourself or your loved ones, these dishes will help you maintain a balanced, nutritious diet without compromising on taste.

By focusing on fresh, wholesome ingredients, you can easily create meals that are not only good for managing diabetes but also make your Sundays more enjoyable.

With these recipes in hand, you’ll be able to embrace healthier eating habits with ease and look forward to Sundays full of flavorful, satisfying meals.

Herb-Rubbed Roast Chicken with Lemon and Garlic

This Herb-Rubbed Roast Chicken is a mouthwatering dish that combines fresh herbs, zesty lemon, and roasted garlic to create a tender and aromatic meal. Perfect for a family dinner, this recipe ensures low sodium while being packed with flavor, making it ideal for diabetic-friendly Sunday dining.

Ingredients

• 1 whole chicken (about 4 lbs)
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix olive oil, lemon juice, minced garlic, rosemary, thyme, parsley, and black pepper.
3. Rub the herb mixture generously over the chicken, including under the skin for added flavor.
4. Place the chicken in a roasting pan and cook for 1 hour and 20 minutes or until the internal temperature reaches 165°F (74°C).
5. Let the chicken rest for 10 minutes before carving. Serve with a side of steamed vegetables or a mixed green salad.

This Herb-Rubbed Roast Chicken is not only succulent but also a nutritious choice for those monitoring their sodium and sugar intake. Its rich, natural flavors prove that healthy eating can be both satisfying and delightful. Enjoy this centerpiece dish as part of a wholesome Sunday dinner.

Quinoa Salad with Avocado and Citrus Dressing

This Quinoa Salad combines the nutty flavors of quinoa with creamy avocado and a refreshing citrus dressing. High in fiber and low in sodium, this dish is great for managing blood sugar levels and makes a light yet fulfilling meal for Sunday afternoons.

Ingredients

• 1 cup cooked quinoa
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens
• 2 tbsp olive oil
• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1/4 tsp ground cumin
• 1/4 tsp black pepper

Instructions

1. In a large mixing bowl, combine cooked quinoa, avocado, cherry tomatoes, red onion, and mixed greens.
2. In a separate bowl, whisk together olive oil, orange juice, lemon juice, cumin, and black pepper to create the citrus dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately as a side dish or light main course.

Packed with nutrients and vibrant flavors, this Quinoa Salad with Avocado and Citrus Dressing is a refreshing option for anyone seeking a healthy, diabetic-friendly Sunday recipe. Its balanced ingredients promote heart health and keep you energized for the week ahead.

Zucchini Noodles with Garlic Lemon Shrimp

Zucchini Noodles with Garlic Lemon Shrimp is a low-carb, low-sodium alternative to traditional pasta dishes. This recipe highlights the natural flavors of fresh zucchini and succulent shrimp, providing a delightful and guilt-free Sunday dinner option.

Ingredients

• 2 medium zucchinis, spiralized
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 2 tbsp lemon juice
• 1/2 tsp ground black pepper
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and minced garlic. Sauté for 1 minute until fragrant.
3. Add zucchini noodles and cook for 2-3 minutes, stirring gently.
4. Return the shrimp to the skillet and toss with the zucchini noodles.
5. Add lemon juice, black pepper, and red pepper flakes (if using). Cook for another minute and garnish with fresh parsley before serving.

This Zucchini Noodles with Garlic Lemon Shrimp dish is proof that healthy eating can be indulgent and flavorful. Light, nutritious, and perfect for diabetics, it’s a satisfying way to end a Sunday while supporting your health goals.

Grilled Salmon with Herb Yogurt Sauce

This Grilled Salmon with Herb Yogurt Sauce is a light yet flavorful dish that combines the richness of salmon with the freshness of herbs. Packed with omega-3 fatty acids and low in sodium, it’s an excellent option for diabetics seeking a healthy and satisfying Sunday dinner.

Ingredients

• 4 salmon fillets (4–6 oz each)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp ground black pepper
• 1 cup plain Greek yogurt (unsweetened)
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 garlic clove, minced

Instructions

1. Preheat your grill or grill pan over medium-high heat.
2. Rub salmon fillets with olive oil, lemon juice, and black pepper.
3. Grill the salmon for 4-5 minutes per side, or until cooked to your desired doneness.
4. While the salmon cooks, mix Greek yogurt, dill, parsley, and minced garlic in a small bowl to create the herb yogurt sauce.
5. Serve the grilled salmon with a dollop of yogurt sauce on top, paired with a side of steamed vegetables or a quinoa salad.

This Grilled Salmon with Herb Yogurt Sauce offers a perfect balance of creamy and savory flavors while keeping sodium levels low. It’s an ideal dish for diabetics looking to enjoy a nutrient-packed meal that’s both heart-healthy and delicious.

Stuffed Bell Peppers with Quinoa and Black Beans

These Stuffed Bell Peppers are a delightful combination of protein-rich black beans, fiber-packed quinoa, and colorful veggies. Low in sodium and diabetic-friendly, this dish is perfect for a hearty Sunday lunch or dinner that’s as nourishing as it is satisfying.

Ingredients

• 4 large bell peppers (any color), tops removed and seeds scooped out
• 1 cup cooked quinoa
• 1 cup canned black beans, rinsed and drained
• 1/2 cup diced tomatoes (no salt added)
• 1/4 cup red onion, finely chopped
• 1/4 tsp cumin
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1/4 cup shredded low-fat cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix cooked quinoa, black beans, diced tomatoes, red onion, cumin, smoked paprika, and black pepper.
3. Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish.
4. Cover the dish with foil and bake for 30 minutes. If using cheese, remove the foil, sprinkle cheese on top, and bake for an additional 5-10 minutes until melted.
5. Serve warm, garnished with fresh parsley or cilantro if desired.

These Stuffed Bell Peppers with Quinoa and Black Beans are a visually appealing and nutrient-dense dish that makes healthy eating a joy. Their satisfying flavor and texture make them a standout option for a low-sodium Sunday feast.

Vegetable and Lentil Stew

This Vegetable and Lentil Stew is a hearty and warming dish, perfect for cozy Sunday evenings. Rich in plant-based protein and fiber, this recipe is low in sodium and supports steady blood sugar levels, making it a fantastic option for diabetics.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery, and sauté for 5 minutes until softened.
2. Stir in cumin, smoked paprika, and black pepper, and cook for 1 minute to release the spices’ aromas.
3. Add lentils and vegetable broth to the pot, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
4. Stir in zucchini and cook for an additional 10 minutes, or until the lentils and vegetables are tender.
5. Serve hot, garnished with fresh parsley.

This Vegetable and Lentil Stew is a comforting and flavorful dish that’s easy to prepare and incredibly healthy. Its rich blend of vegetables and lentils provides essential nutrients while keeping sodium and sugar levels in check. It’s a wonderful choice for a low-stress, diabetic-friendly Sunday meal.

Baked Lemon Herb Chicken with Roasted Vegetables

This Baked Lemon Herb Chicken with Roasted Vegetables is a deliciously simple and flavorful dish that combines the freshness of lemon with savory herbs. Paired with a medley of roasted vegetables, it’s a nutritious, low-sodium option for anyone looking to enjoy a balanced Sunday meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1 large sweet potato, cubed
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, sliced
• 1 tbsp olive oil (for vegetables)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix olive oil, lemon juice, oregano, thyme, black pepper, and garlic powder.
3. Coat the chicken breasts with the herb mixture and place them on a baking sheet lined with parchment paper.
4. In a separate bowl, toss the sweet potato cubes, Brussels sprouts, and red bell pepper slices with olive oil and place them around the chicken on the same baking sheet.
5. Roast everything in the oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Serve immediately, garnished with fresh herbs if desired.

Baked Lemon Herb Chicken with Roasted Vegetables is a simple yet satisfying dish that’s full of flavor without the added sodium. The fresh herbs and roasted vegetables complement the chicken beautifully, providing a well-rounded, heart-healthy meal that’s perfect for diabetics looking to enjoy a flavorful Sunday dinner.

Spaghetti Squash with Tomato Basil Sauce

Spaghetti Squash with Tomato Basil Sauce is a low-carb, low-sodium alternative to traditional pasta. This dish is filled with fresh tomatoes and fragrant basil, making it a delightful and nutritious choice for anyone looking to reduce sodium intake while enjoying the familiar comfort of pasta.

Ingredients

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 2 cups fresh tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 garlic cloves, minced
• 1 tbsp olive oil (for sauce)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and season with black pepper.
3. Place the squash halves cut-side down on a baking sheet and bake for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
4. While the squash is baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
5. Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally. Stir in basil and red pepper flakes (if using).
6. Once the squash is done, use a fork to shred the flesh into spaghetti-like strands.
7. Top the spaghetti squash with the tomato basil sauce and serve warm.

Spaghetti Squash with Tomato Basil Sauce is a great low-sodium alternative to traditional pasta dishes. It’s light yet filling, with the sweetness of roasted squash pairing perfectly with the savory tomato basil sauce. A perfect Sunday dinner for those looking to enjoy a healthy, diabetes-friendly meal.

Chickpea and Spinach Curry

This Chickpea and Spinach Curry is a hearty and flavorful dish that’s both filling and low in sodium. The rich blend of spices and the addition of tender chickpeas and spinach makes it a nutritious option for a diabetic-friendly Sunday dinner.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1-inch piece fresh ginger, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 can (14 oz) diced tomatoes (no salt added)
• 1/2 cup low-sodium vegetable broth
• 1/4 tsp ground black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4-5 minutes until softened.
2. Add garlic, ginger, turmeric, cumin, coriander, and cinnamon. Stir well and cook for 1-2 minutes until the spices become fragrant.
3. Add chickpeas, diced tomatoes, spinach, vegetable broth, black pepper, and red pepper flakes (if using). Stir well to combine.
4. Bring to a simmer, cover, and cook for 15-20 minutes, stirring occasionally, until the curry thickens and the flavors meld together.
5. Serve the curry warm, garnished with fresh cilantro if desired.

This Chickpea and Spinach Curry is a flavorful, hearty meal that’s both satisfying and nutritious. The vibrant spices, combined with the protein-rich chickpeas and nutrient-dense spinach, make it an excellent choice for a low-sodium, diabetic-friendly Sunday dinner.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes is a refreshing, low-carb alternative to traditional pasta. With fresh basil pesto and vibrant cherry tomatoes, this dish offers a burst of flavor while keeping the sodium content in check. It’s a great way to enjoy a light, nutritious meal on a Sunday.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 2 tbsp pine nuts
• 1 garlic clove, minced
• 1/4 tsp black pepper
• 1/2 cup cherry tomatoes, halved
• 1 tbsp lemon juice
• 1/4 tsp crushed red pepper flakes (optional)

Instructions

1. To make the pesto, combine basil, olive oil, pine nuts, garlic, black pepper, and lemon juice in a blender or food processor. Blend until smooth, adding more olive oil if needed to reach your desired consistency.
2. In a large skillet, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender, but still al dente.
3. Remove the noodles from the skillet and toss them with the prepared pesto until well coated.
4. Add halved cherry tomatoes and gently toss to combine. If desired, sprinkle with red pepper flakes for an extra kick.
5. Serve immediately, garnished with extra basil if desired.

Zucchini Noodles with Pesto and Cherry Tomatoes is a light, flavorful, and satisfying dish that’s perfect for a healthy Sunday meal. The fresh pesto adds a punch of flavor while keeping the sodium low, and the zucchini noodles provide a low-carb base that is perfect for diabetics. This dish is a great way to enjoy the tastes of summer while maintaining healthy blood sugar levels.

Cabbage and Carrot Stir-Fry

This Cabbage and Carrot Stir-Fry is a simple, yet flavorful dish that is full of nutrients and low in sodium. With its crunchy texture and light seasoning, it makes for an excellent side dish or even a main course when served with brown rice or quinoa.

Ingredients

• 1 medium head of cabbage, thinly sliced
• 2 large carrots, julienned
• 1 tbsp olive oil
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder
• 1/4 tsp ground black pepper
• 1 tbsp apple cider vinegar
• 1 tbsp low-sodium soy sauce
• 1 tbsp sesame seeds (optional)

Instructions

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the cabbage and carrots to the skillet and stir-fry for 5-7 minutes, until the vegetables are tender but still slightly crisp.
3. Add ginger, garlic powder, and black pepper, and stir well to combine.
4. Drizzle the apple cider vinegar and low-sodium soy sauce over the vegetables and stir to coat evenly.
5. Continue to stir-fry for an additional 2-3 minutes, allowing the flavors to blend together.
6. Serve hot, topped with sesame seeds if desired.

Cabbage and Carrot Stir-Fry is a light and healthy option that’s full of flavor while being easy on sodium. The combination of cabbage and carrots offers a great balance of texture and nutrients, making it an ideal dish for diabetics. The slight tang from apple cider vinegar and the umami from low-sodium soy sauce make this stir-fry a satisfying addition to any Sunday meal.

Grilled Shrimp Skewers with Avocado Salsa

Grilled Shrimp Skewers with Avocado Salsa is a light and vibrant dish that combines protein-packed shrimp with a refreshing avocado salsa. This low-sodium dish is full of healthy fats and protein, making it an ideal choice for a diabetic-friendly Sunday meal.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1 avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice (for salsa)
• 1/4 tsp ground black pepper (for salsa)

Instructions

1. Preheat your grill to medium-high heat.
2. In a bowl, combine olive oil, lime juice, cumin, and black pepper. Toss the shrimp in the marinade and let sit for 10 minutes.
3. Thread the shrimp onto skewers, making sure they are evenly spaced.
4. Grill the shrimp skewers for 2-3 minutes per side, or until they are opaque and cooked through.
5. While the shrimp is grilling, prepare the avocado salsa by mixing avocado, cherry tomatoes, red onion, cilantro, lime juice, and black pepper in a small bowl.
6. Serve the grilled shrimp skewers with a generous topping of avocado salsa.

Grilled Shrimp Skewers with Avocado Salsa is a flavorful, low-sodium dish that’s perfect for a light yet satisfying Sunday meal. The combination of grilled shrimp and creamy avocado salsa offers a great balance of healthy fats, protein, and fresh ingredients. It’s a great choice for anyone seeking a diabetic-friendly recipe that’s full of flavor and nutrients.

Roasted Salmon with Asparagus and Garlic

This Roasted Salmon with Asparagus and Garlic is a simple yet elegant dish that’s perfect for a Sunday dinner. Rich in omega-3 fatty acids from the salmon and full of antioxidants from the asparagus, this low-sodium recipe is as nutritious as it is flavorful. The garlic adds a punch of flavor without the added salt, making this a diabetic-friendly meal that’s both satisfying and heart-healthy.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 bunch fresh asparagus, trimmed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1/4 tsp black pepper
• 1/2 tsp dried dill or fresh dill, chopped (optional)
• 1/4 tsp paprika (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Arrange the salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with black pepper, paprika, and dill (if using).
3. Toss the asparagus in the remaining tablespoon of olive oil, minced garlic, and black pepper. Arrange the asparagus around the salmon fillets on the baking sheet.
4. Roast in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
5. Drizzle the salmon and asparagus with fresh lemon juice before serving.

Roasted Salmon with Asparagus and Garlic is a heart-healthy, low-sodium meal that’s perfect for a Sunday dinner. The salmon provides a rich source of protein and omega-3s, while the asparagus adds fiber and essential nutrients. The garlic and lemon give the dish bold flavors without relying on sodium, making it an ideal choice for anyone following a diabetic diet. This dish is both simple to prepare and incredibly satisfying.

Stuffed Bell Peppers with Quinoa and Black Beans

These Stuffed Bell Peppers with Quinoa and Black Beans are a hearty and nutritious meal that’s packed with plant-based protein and fiber. The combination of quinoa, black beans, and colorful bell peppers makes for a filling and satisfying dish that is both low in sodium and high in nutrients. Perfect for those seeking a diabetic-friendly, low-sodium dinner, this recipe is also versatile and can be customized with your favorite spices.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup diced tomatoes (no salt added)
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/2 cup fresh cilantro, chopped
• 1/4 cup shredded low-fat cheese (optional)
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked quinoa, black beans, diced tomatoes, cumin, chili powder, black pepper, and garlic powder. Mix well to combine.
3. Stuff the bell peppers with the quinoa and black bean mixture, pressing gently to pack the filling in.
4. Place the stuffed peppers in a baking dish and drizzle with olive oil. Cover the dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
5. If using, sprinkle the tops with shredded cheese and return to the oven for an additional 5 minutes to melt.
6. Garnish with fresh cilantro before serving.

Stuffed Bell Peppers with Quinoa and Black Beans is a colorful and nutritious dish that’s full of flavor and low in sodium. The quinoa and black beans offer plant-based protein, while the bell peppers provide a dose of vitamins and antioxidants. This dish is a great option for a diabetic-friendly Sunday meal, offering a satisfying and filling experience with no added salt. It’s a versatile recipe that can be customized with different vegetables or seasonings based on your preferences.

Vegetable Stir-Fry with Tofu and Brown Rice

This Vegetable Stir-Fry with Tofu and Brown Rice is a deliciously savory dish that combines protein-rich tofu with colorful vegetables and whole grain brown rice. It’s a satisfying and low-sodium meal that’s both diabetes-friendly and packed with nutrients. The stir-fry sauce is made with simple ingredients to keep sodium levels low while still providing delicious umami flavors.

Ingredients

• 1 block firm tofu, drained and cubed
• 1 tbsp olive oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1/2 cup snap peas
• 1 carrot, julienned
• 1 cup cooked brown rice
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp ginger, grated
• 1/4 tsp black pepper
• 1/2 tbsp sesame seeds (optional)

Instructions

1. Heat olive oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 4-5 minutes on each side, until golden brown and crispy. Remove the tofu from the skillet and set aside.
2. In the same skillet, add broccoli, bell pepper, snap peas, and carrot. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
3. While the vegetables are cooking, whisk together the low-sodium soy sauce, rice vinegar, sesame oil, ginger, and black pepper in a small bowl.
4. Add the tofu back into the skillet with the vegetables. Pour the stir-fry sauce over the tofu and vegetables, tossing to coat evenly.
5. Serve the stir-fry over a bed of cooked brown rice and garnish with sesame seeds if desired.

Vegetable Stir-Fry with Tofu and Brown Rice is a versatile and nutrient-packed dish that’s perfect for a low-sodium, diabetic-friendly Sunday meal. The tofu provides plant-based protein, while the colorful vegetables and brown rice offer fiber, vitamins, and minerals. This stir-fry is easy to prepare, customizable, and full of savory flavors without the need for excessive sodium. It’s a wholesome dish that supports healthy blood sugar levels and makes for a satisfying meal any time of the week.

Note: More recipes are coming soon!