50+ Quick and Easy Tofu Lunch Box Recipes for Every Taste

If you’re looking to switch up your lunch routine with something healthy, versatile, and packed with plant-based goodness, tofu is the perfect ingredient.

It’s a protein-rich, nutrient-packed powerhouse that can be transformed into countless delicious lunch box recipes.

Whether you’re vegan, vegetarian, or simply looking to incorporate more plant-based meals into your diet, tofu provides a blank canvas for endless flavor combinations.

In this post, we’ve curated a list of over 50 tofu lunch box recipes that are quick to make, easy to pack, and bursting with nutrients to fuel your day.

Get ready to discover creative and tasty ways to make tofu the star of your lunch!

50+ Quick and Easy Tofu Lunch Box Recipes for Every Taste

With over 50 tofu lunch box recipes at your fingertips, you now have an endless array of options to make every lunch exciting, healthy, and satisfying.

Whether you’re preparing for a busy workday, a school lunch, or a picnic, tofu’s versatility will ensure you never get bored with your meals.

From stir-fries and wraps to salads and rice bowls, tofu can be seasoned and paired with a variety of flavors to match any taste preference.

So, roll up your sleeves, get into the kitchen, and start experimenting with these tofu lunch box ideas that will keep you energized and nourished throughout the day.

Tofu Stir-Fry with Broccoli and Bell Peppers

This Tofu Stir-Fry is a healthy and delicious keto-friendly meal, packed with protein and fiber. The combination of tofu, fresh broccoli, and bell peppers makes this dish satisfying and low in carbs. It’s perfect for those following a keto or low-carb diet, offering a flavorful way to enjoy vegetables and plant-based protein.

Ingredients:

• 200g firm tofu, pressed and cubed
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• Salt and pepper, to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Press the tofu for 15-20 minutes to remove excess water. Cube the tofu into bite-sized pieces.
2. Heat olive oil in a large pan or wok over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes.
3. Remove the tofu from the pan and set aside. In the same pan, add the garlic, ginger, and bell pepper. Cook for 2-3 minutes until fragrant.
4. Add the broccoli florets and cook for another 3-4 minutes until tender but still crisp.
5. Return the tofu to the pan. Add soy sauce and sesame oil, stirring well to coat the tofu and vegetables.
6. Season with salt and pepper to taste. Garnish with sesame seeds if desired and serve hot.

This tofu stir-fry is a delightful way to incorporate plant-based protein into your low-carb diet. It’s not only quick and easy to prepare, but it’s also rich in nutrients from the colorful vegetables. The balance of savory flavors and satisfying textures will leave you feeling full without sacrificing taste. Perfect for a keto lunch that you can enjoy at home or pack for work.

Tofu Salad with Avocado and Lemon Dressing

This tofu salad is a refreshing and filling keto lunch option, combining creamy avocado, fresh greens, and tofu for a low-carb yet satisfying meal. The tangy lemon dressing adds a zesty touch to the creamy avocado and soft tofu. This recipe is perfect for meal prepping and can be enjoyed throughout the week.

Ingredients:

• 200g firm tofu, cubed
• 1 ripe avocado, diced
• 2 cups mixed greens (such as spinach, arugula, or lettuce)
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh herbs (optional)

Instructions:

1. Press the tofu to remove excess moisture, then cube it into bite-sized pieces.
2. In a non-stick skillet, heat olive oil over medium heat and sauté the tofu cubes until golden and crispy on all sides, about 7-10 minutes. Set aside to cool.
3. In a large bowl, combine the mixed greens, cucumber, onion, and avocado.
4. In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and pepper to create the dressing.
5. Toss the salad with the dressing until evenly coated. Add the tofu cubes and toss again gently.
6. Garnish with fresh herbs like parsley or basil for added flavor, if desired.

This tofu salad is a light yet satisfying lunch, combining the creaminess of avocado with the crispness of fresh vegetables and the protein-packed tofu. The lemon dressing adds a refreshing zest that brings all the ingredients together. This dish is ideal for a quick, low-carb meal that is both nourishing and full of flavor, making it a perfect choice for keto dieters.

Tofu and Zucchini Noodles with Pesto

For a truly keto-friendly lunch, try this tofu and zucchini noodles with pesto. The zucchini noodles provide a low-carb alternative to traditional pasta, and the creamy, nutty pesto sauce adds a burst of flavor. Tofu complements the dish perfectly with its mild taste and satisfying texture.

Ingredients:

• 200g firm tofu, pressed and cubed
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced
• Salt and pepper, to taste
• Cherry tomatoes (optional, for garnish)

Instructions:

1. Press the tofu for 15-20 minutes and then cube it into small pieces.
2. Heat olive oil in a large skillet over medium heat. Add the tofu cubes and sauté until golden and crispy, about 7-10 minutes. Set aside.
3. In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the spiralized zucchini noodles to the skillet and cook for 3-4 minutes until just tender but still al dente.
5. Toss the zucchini noodles with the pesto sauce, ensuring they are well coated.
6. Add the tofu cubes and stir to combine. Season with salt and pepper to taste.
7. Serve with halved cherry tomatoes for added freshness and garnish.

This tofu and zucchini noodles dish with pesto is a delightful, low-carb meal that’s perfect for anyone on a keto diet. The zucchini noodles are a fantastic substitute for pasta, keeping the dish light while the pesto provides a rich, herbaceous flavor. Tofu adds a savory element, making this a well-rounded meal that’s satisfying and full of flavor. It’s a great option for meal prepping or a quick and healthy lunch.

ofu Lettuce Wraps with Avocado and Cilantro

These Tofu Lettuce Wraps are a fresh and flavorful keto lunch option, featuring crispy tofu wrapped in large lettuce leaves with creamy avocado and a zesty cilantro dressing. They’re low-carb, easy to assemble, and perfect for a light, yet filling meal. With the crunch of lettuce, the creaminess of avocado, and the savory tofu, these wraps are a fun and nutritious twist on traditional wraps.

Ingredients:

• 200g firm tofu, pressed and cubed
• 8-10 large lettuce leaves (such as butter lettuce or romaine)
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin powder
• Salt and pepper, to taste
• 1/2 small red onion, thinly sliced (optional)

Instructions:

1. Press the tofu to remove excess moisture and cut into small cubes.
2. Heat olive oil in a skillet over medium heat. Add the tofu cubes and cook until golden and crispy, about 7-10 minutes.
3. While the tofu is cooking, prepare the cilantro dressing by mixing lime juice, cumin powder, chopped cilantro, salt, and pepper in a small bowl.
4. Once the tofu is cooked, remove from heat and set aside to cool slightly.
5. To assemble the wraps, take a lettuce leaf and place a few tofu cubes, avocado slices, and a sprinkle of red onion (if using) inside each leaf.
6. Drizzle with the cilantro-lime dressing, then fold the lettuce around the filling to create a wrap.
7. Serve immediately, and enjoy!

These Tofu Lettuce Wraps are a low-carb, refreshing meal that’s perfect for a keto lunch. The crispy tofu provides a satisfying texture, while the creamy avocado adds richness. The cilantro-lime dressing ties everything together with a burst of fresh flavor. These wraps are light but filling and can be customized with additional veggies or your favorite herbs. They’re a great option for meal prepping or enjoying on a busy day.

Tofu and Cauliflower Rice Bowl with Peanut Sauce

This Tofu and Cauliflower Rice Bowl is a hearty, keto-friendly meal that’s both nutritious and satisfying. It combines pan-fried tofu with cauliflower rice, creating a low-carb alternative to traditional rice bowls. The peanut sauce adds a creamy, flavorful element that elevates the dish and makes it a perfect keto lunch.

Ingredients:

• 200g firm tofu, pressed and cubed
• 2 cups cauliflower rice (store-bought or homemade)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon peanut butter (smooth)
• 1 teaspoon rice vinegar
• 1 teaspoon grated ginger
• 1 teaspoon garlic, minced
• 1 tablespoon water (to thin the sauce)
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Press the tofu for 15-20 minutes, then cube into small pieces.
2. In a large skillet, heat olive oil over medium heat. Add tofu cubes and cook until golden and crispy on all sides, about 7-10 minutes. Set aside.
3. In another pan, heat sesame oil over medium heat and sauté the cauliflower rice for 5-6 minutes until tender and lightly browned. Season with salt and pepper.
4. In a small bowl, mix together the soy sauce, peanut butter, rice vinegar, grated ginger, minced garlic, and water. Stir until smooth and well-combined. If needed, add more water to reach desired sauce consistency.
5. To serve, place the cauliflower rice in a bowl, top with crispy tofu, and drizzle with peanut sauce. Garnish with fresh cilantro.

This Tofu and Cauliflower Rice Bowl is a rich and flavorful dish that satisfies your cravings for a hearty, keto-friendly meal. The crispy tofu pairs wonderfully with the tender cauliflower rice, and the creamy peanut sauce adds a burst of umami and richness. It’s easy to prepare, making it a great option for meal prepping or a quick lunch on a busy day. This recipe proves that low-carb meals can be both filling and full of flavor.

Tofu Scramble with Spinach and Mushrooms

This Tofu Scramble with Spinach and Mushrooms is an easy, keto-friendly alternative to traditional scrambled eggs. Packed with protein from the tofu, and fiber and vitamins from the spinach and mushrooms, it’s a perfect low-carb lunch. This dish is savory, satisfying, and full of flavors, ideal for anyone looking to enjoy a filling meal without the carbs.

Ingredients:

• 200g firm tofu, crumbled
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon nutritional yeast (optional for a cheesy flavor)
• Fresh parsley for garnish (optional)

Instructions:

1. Press the tofu for 15-20 minutes to remove excess moisture, then crumble it into bite-sized pieces.
2. Heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté for 4-5 minutes until softened.
3. Add the crumbled tofu to the pan, along with turmeric, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu begins to brown slightly.
4. Add the spinach and cook for another 1-2 minutes until wilted.
5. If using, sprinkle nutritional yeast over the scramble for a cheesy flavor. Stir well and serve hot.
6. Garnish with fresh parsley if desired and enjoy!

This Tofu Scramble with Spinach and Mushrooms is a nutritious and satisfying lunch that’s full of flavor. The tofu mimics the texture of scrambled eggs, making it a great plant-based substitute, while the spinach and mushrooms add depth and earthiness. The turmeric gives it a warm, golden color and enhances the savory flavors, making this scramble a perfect low-carb, keto-friendly meal. Whether for lunch or breakfast, it’s a versatile and delicious choice.

Tofu and Avocado Zoodle Salad

This Tofu and Avocado Zoodle Salad is a fresh and vibrant keto-friendly dish. By using zucchini noodles (zoodles) instead of traditional pasta, this salad keeps the carbs low while still delivering a satisfying, flavorful meal. Tofu provides a hearty protein base, while the creamy avocado adds richness. The light lemon dressing ties everything together with a burst of freshness.

Ingredients:

• 200g firm tofu, pressed and cubed
• 2 medium zucchinis, spiralized into noodles (zoodles)
• 1 avocado, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 1/4 cup cherry tomatoes, halved (optional)

Instructions:

1. Press the tofu to remove excess water, then cube it into bite-sized pieces.
2. Heat olive oil in a skillet over medium heat. Add tofu cubes and cook until golden and crispy, about 7-10 minutes. Set aside.
3. Spiralize the zucchinis to create zoodles and place them in a large bowl.
4. In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, salt, and pepper to make the dressing.
5. Add the cooked tofu and diced avocado to the zoodles.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Garnish with chopped parsley and cherry tomatoes, if using, and serve immediately.

This Tofu and Avocado Zoodle Salad is a light, keto-friendly meal that’s both refreshing and satisfying. The zucchini noodles are a great low-carb alternative to pasta, while the tofu provides a substantial protein source. The creamy avocado adds richness, and the lemon dressing brightens the entire dish. This salad is perfect for a quick lunch or a light dinner that’s healthy and easy to prepare.

Tofu and Roasted Asparagus with Lemon-Garlic Sauce

This Tofu and Roasted Asparagus with Lemon-Garlic Sauce is a simple yet flavorful keto meal. Roasted asparagus pairs perfectly with crispy tofu and is elevated by a tangy and garlicky lemon sauce. This dish is low in carbs but full of flavor, making it a great choice for a nutritious and satisfying lunch.

Ingredients:

• 200g firm tofu, pressed and cubed
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Press the tofu to remove excess moisture and cut it into small cubes.
2. Preheat the oven to 400°F (200°C). Place the asparagus on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 12-15 minutes, or until tender and slightly browned.
3. While the asparagus is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the tofu cubes and cook until golden and crispy, about 7-10 minutes. Set aside.
4. In the same pan, add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Add lemon juice and lemon zest to the pan, and stir to combine. Season with salt and pepper to taste.
6. Serve the crispy tofu with roasted asparagus, drizzling the lemon-garlic sauce over the top.
7. Garnish with fresh parsley, if desired, and serve.

This Tofu and Roasted Asparagus with Lemon-Garlic Sauce is a delightful keto meal that combines simple ingredients to create a satisfying, flavorful dish. The roasted asparagus is perfectly tender, while the crispy tofu provides a hearty, protein-packed base. The lemon-garlic sauce brings everything together with a refreshing, tangy kick. This dish is great for a low-carb lunch or a light dinner, offering a perfect balance of flavors and textures.

Tofu and Cabbage Stir-Fry with Soy-Ginger Sauce

This Tofu and Cabbage Stir-Fry with Soy-Ginger Sauce is a quick and easy keto meal that is packed with flavor and nutrition. The cabbage adds crunch and fiber, while the tofu brings in protein. The soy-ginger sauce adds a savory and slightly sweet flavor, making this dish both satisfying and low-carb.

Ingredients:

• 200g firm tofu, pressed and cubed
• 2 cups cabbage, shredded
• 1 tablespoon olive oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon ginger, grated
• 1 tablespoon garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon chili flakes (optional, for heat)
• Salt and pepper, to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Press the tofu to remove excess moisture and cube it into bite-sized pieces.
2. Heat olive oil in a large skillet over medium heat. Add the tofu cubes and cook until golden and crispy, about 7-10 minutes. Set aside.
3. In the same skillet, add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
4. Add the shredded cabbage to the skillet and stir-fry for 4-5 minutes, until it becomes tender but still has a bit of crunch.
5. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and chili flakes (if using).
6. Return the tofu to the skillet and pour the soy-ginger sauce over the tofu and cabbage. Stir well to coat everything evenly.
7. Season with salt and pepper to taste, and garnish with sesame seeds if desired.

This Tofu and Cabbage Stir-Fry with Soy-Ginger Sauce is a flavorful and satisfying keto-friendly meal. The cabbage adds a nice crunch, while the tofu provides protein and a satisfying texture. The soy-ginger sauce gives the dish a savory umami flavor, with a hint of sweetness and heat. This stir-fry is perfect for a quick, healthy lunch or dinner, and it’s a great way to enjoy a low-carb, nutrient-packed meal without sacrificing taste.

Tofu and Spinach Stuffed Portobello Mushrooms

These Tofu and Spinach Stuffed Portobello Mushrooms make a perfect keto lunch, combining hearty, earthy mushrooms with a savory tofu and spinach filling. The mushrooms act as a flavorful, low-carb “shell” for the tofu mixture, and the dish is finished with a touch of cheese (optional) for extra richness. This meal is satisfying, packed with nutrients, and full of flavor.

Ingredients:

• 2 large Portobello mushroom caps, cleaned and stems removed
• 200g firm tofu, pressed and crumbled
• 1 cup fresh spinach, chopped
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese (optional)
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 10-12 minutes until the mushrooms are tender.
2. While the mushrooms are roasting, heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the crumbled tofu and spinach to the skillet. Cook for 5-7 minutes until the tofu is heated through and the spinach has wilted. Season with salt, pepper, and nutmeg.
4. Remove the mushrooms from the oven and carefully spoon the tofu-spinach mixture into each mushroom cap. If using, sprinkle with grated Parmesan cheese.
5. Return the stuffed mushrooms to the oven and bake for another 5-7 minutes, until the cheese (if used) is melted and the filling is slightly golden.
6. Garnish with fresh parsley before serving.

These Tofu and Spinach Stuffed Portobello Mushrooms are a deliciously satisfying keto lunch. The mushrooms are an ideal base for the flavorful tofu-spinach mixture, making this dish both hearty and low in carbs. The addition of Parmesan (optional) brings an extra layer of richness, while the fresh parsley adds a burst of color and flavor. These stuffed mushrooms are perfect for a light yet fulfilling meal.

Tofu and Kale Salad with Tahini Dressing

This Tofu and Kale Salad with Tahini Dressing is a nutrient-packed keto lunch option that’s both filling and full of flavor. The hearty kale pairs beautifully with crispy tofu, while the creamy tahini dressing adds richness and a touch of nuttiness. This salad is perfect for meal prepping, as it holds up well in the fridge for a few days.

Ingredients:

• 200g firm tofu, pressed and cubed
• 2 cups kale, chopped
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 2 tablespoons water (to thin dressing)
• Salt and pepper, to taste
• Sesame seeds (optional, for garnish)

Instructions:

1. Press the tofu for 15-20 minutes to remove excess moisture, then cube it into bite-sized pieces.
2. Heat olive oil in a skillet over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 7-10 minutes. Set aside.
3. While the tofu cooks, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, olive oil, Dijon mustard, minced garlic, and water. Adjust the water to reach your desired dressing consistency. Season with salt and pepper to taste.
4. In a large bowl, massage the chopped kale with a small amount of olive oil and salt to soften it.
5. Add the crispy tofu to the kale and toss to combine.
6. Drizzle the tahini dressing over the salad and toss gently until everything is well-coated.
7. Garnish with sesame seeds if desired and serve immediately.

a rich source of fiber, while the crispy tofu adds satisfying protein. The creamy tahini dressing ties the dish together with a nutty flavor that complements the freshness of the vegetables. This salad is a great option for a quick lunch or as part of a larger meal prep routine.

Tofu and Eggplant Stir-Fry with Coconut Aminos

This Tofu and Eggplant Stir-Fry with Coconut Aminos is a delicious keto-friendly dish that features savory tofu and tender eggplant in a flavorful sauce. Coconut aminos offer a soy-free, lower-sodium alternative to traditional soy sauce, making this stir-fry both healthy and satisfying. The eggplant provides a soft, earthy texture that complements the crispy tofu.

Ingredients:

• 200g firm tofu, pressed and cubed
• 1 large eggplant, cubed
• 1 tablespoon coconut oil
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon garlic, minced
• 1/2 teaspoon ginger, grated
• 1 tablespoon sesame oil
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Press the tofu for 15-20 minutes to remove excess moisture, then cube it into bite-sized pieces.
2. Heat coconut oil in a large skillet or wok over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 7-10 minutes. Remove the tofu from the skillet and set aside.
3. In the same skillet, add a bit more coconut oil if needed and sauté the eggplant cubes for 5-7 minutes, until they soften and brown slightly.
4. Add the minced garlic and grated ginger to the skillet, cooking for 1-2 minutes until fragrant.
5. Stir in the coconut aminos and rice vinegar, cooking for another 2-3 minutes until the sauce thickens slightly.
6. Return the crispy tofu to the skillet and stir to combine with the eggplant and sauce. Season with salt and pepper to taste.
7. Drizzle with sesame oil and garnish with fresh cilantro if desired. Serve hot.

This Tofu and Eggplant Stir-Fry with Coconut Aminos is a savory, satisfying dish that fits perfectly within a keto lifestyle. The crispy tofu complements the tender eggplant, while the coconut aminos and sesame oil provide a rich, umami flavor. This stir-fry is an excellent option for a quick and healthy lunch, offering a balanced meal that’s low in carbs but rich in taste. The dish can be enjoyed on its own or paired with a side of leafy greens for added nutrients.

Tofu and Broccoli Stir-Fry with Almond Sauce

This Tofu and Broccoli Stir-Fry with Almond Sauce is a keto-friendly, protein-packed lunch option. The combination of crispy tofu and crunchy broccoli provides a satisfying texture, while the almond-based sauce adds a rich, nutty flavor. This stir-fry is quick to prepare, making it an ideal choice for busy days when you need a flavorful and filling meal.

Ingredients:

• 200g firm tofu, pressed and cubed
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 2 tablespoons almond butter
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/4 teaspoon chili flakes (optional for heat)
• Salt and pepper, to taste
• Chopped almonds for garnish (optional)

Instructions:

1. Press the tofu for 15-20 minutes to remove excess moisture, then cube it into bite-sized pieces.
2. Heat olive oil in a skillet over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 7-10 minutes. Set aside.
3. In the same skillet, add the broccoli florets and sauté for 5-7 minutes, until tender-crisp.
4. In a small bowl, whisk together almond butter, soy sauce, sesame oil, apple cider vinegar, garlic powder, and chili flakes (if using). Add water if necessary to reach your desired sauce consistency.
5. Add the crispy tofu back to the skillet with the broccoli and pour the almond sauce over the mixture. Toss to coat everything evenly.
6. Season with salt and pepper to taste and garnish with chopped almonds before serving.

This Tofu and Broccoli Stir-Fry with Almond Sauce is a flavorful and satisfying low-carb meal that’s packed with protein and healthy fats. The almond sauce gives the dish a rich and creamy texture, while the crispy tofu and tender broccoli create a perfect balance of flavors. This stir-fry is perfect for a quick keto lunch that will keep you full and energized throughout the day.

Tofu and Zucchini Noodles with Pesto

This Tofu and Zucchini Noodles with Pesto dish is a delicious, keto-friendly lunch that’s both light and satisfying. The zucchini noodles, or zoodles, are a low-carb alternative to traditional pasta, and the tofu adds a hearty protein element. The homemade pesto brings a burst of freshness and flavor, making this a simple yet elevated meal for any occasion.

Ingredients:

• 200g firm tofu, pressed and cubed
• 2 medium zucchinis, spiralized into noodles (zoodles)
• 1/4 cup homemade or store-bought pesto
• 2 tablespoons olive oil
• 1 tablespoon pine nuts (optional)
• 1 tablespoon Parmesan cheese (optional)
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Press the tofu for 15-20 minutes to remove excess moisture, then cube it into bite-sized pieces.
2. Heat olive oil in a skillet over medium heat. Add tofu cubes and cook until golden and crispy, about 7-10 minutes. Set aside.
3. Spiralize the zucchinis to create zoodles and set them aside.
4. In a separate pan, sauté the zucchini noodles for 2-3 minutes, just until tender.
5. In a large bowl, combine the zucchini noodles, crispy tofu, and pesto. Toss to coat evenly.
6. Garnish with pine nuts, Parmesan (if using), and fresh basil leaves before serving.

This Tofu and Zucchini Noodles with Pesto is a refreshing and light keto lunch, perfect for a low-carb meal. The zucchini noodles are a fantastic alternative to pasta, and the pesto gives the dish a burst of herby flavor. The tofu adds protein, making it a well-rounded, satisfying meal. This dish is quick to prepare and is a great choice for anyone looking for a healthy, low-carb lunch that’s full of flavor.

Tofu and Avocado Lettuce Cups with Lime Dressing

These Tofu and Avocado Lettuce Cups with Lime Dressing are a fun, low-carb, and keto-friendly lunch idea. The crisp lettuce acts as a vessel for the tofu and creamy avocado, while the tangy lime dressing adds brightness to the dish. These lettuce cups are fresh, easy to assemble, and packed with healthy fats and protein.

Ingredients:

• 200g firm tofu, pressed and cubed
• 1 ripe avocado, diced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon cilantro, chopped
• Salt and pepper, to taste
• 8-10 large lettuce leaves (e.g., butter lettuce or romaine)
• 1/4 teaspoon chili powder (optional, for heat)

Instructions:

1. Press the tofu for 15-20 minutes to remove excess moisture, then cube it into bite-sized pieces.
2. Heat olive oil in a skillet over medium heat. Add tofu cubes and cook until golden and crispy, about 7-10 minutes. Set aside.
3. In a small bowl, whisk together lime juice, cilantro, salt, pepper, and chili powder (if using).
4. Carefully separate the lettuce leaves and arrange them on a plate.
5. Place a few cubes of crispy tofu and diced avocado into each lettuce leaf.
6. Drizzle the lime dressing over the tofu and avocado mixture.
7. Serve immediately as refreshing, low-carb lettuce cups.

These Tofu and Avocado Lettuce Cups with Lime Dressing are a light, flavorful, and low-carb option for a keto lunch. The crisp lettuce provides the perfect base for the creamy avocado and protein-packed tofu, while the lime dressing brings a zesty touch that ties everything together. These cups are quick to prepare, making them an ideal choice for a fresh, satisfying, and healthy meal.

Note: More recipes are coming soon!