50+ Healthy and Hearty Sunday High-Protein Dairy-Free Recipes for Every Family

Sundays are the perfect time to experiment in the kitchen, preparing meals that nourish the body and satisfy the soul.

Whether you’re planning a hearty breakfast, a quick lunch, or an elaborate dinner, incorporating high-protein and dairy-free recipes into your day ensures you meet your nutritional needs without compromising on taste.

From plant-based powerhouses like chickpeas and lentils to tofu, quinoa, and more, there are countless ways to create flavorful, protein-packed dishes that are completely dairy-free.

This collection of 50+ Sunday high-protein dairy-free recipes offers something for everyone—whether you’re looking to whip up a simple smoothie bowl, bake a comforting loaf, or serve a gourmet entrée.

With these recipes, you’ll find creative ideas to fuel your Sunday activities, prep meals for the week, or enjoy a relaxing family dinner.

50+ Healthy and Hearty Sunday High-Protein Dairy-Free Recipes for Every Family

Making Sunday meals both high in protein and dairy-free doesn’t have to be a challenge.

With this list of over 50 recipes, you can create dishes that cater to dietary preferences while remaining flavorful and satisfying.

Whether you’re looking to impress at brunch, prepare a light lunch, or cook up a wholesome dinner, these recipes are guaranteed to add variety and nutrition to your Sunday routine.

Take the time to savor the process of cooking and enjoy meals that leave you energized and fulfilled.

Plus, with so many options to choose from, you’ll never run out of inspiration for your Sunday culinary adventures!

Lentil and Quinoa Power Bowl

This Lentil and Quinoa Power Bowl is a nutrient-packed, dairy-free, high-protein meal perfect for Sunday meal prep or a satisfying dinner. Packed with plant-based protein from lentils and quinoa, it’s complemented with vibrant vegetables and a tangy tahini dressing for a delicious and wholesome experience. This recipe is simple to make, gluten-free, and offers an excellent balance of protein, fiber, and essential nutrients.

Ingredients:

• For the Bowl:
  • 1 cup cooked quinoa
  • 1 cup cooked lentils
  • 1 cup kale, chopped
  • 1 medium carrot, julienned
  • 1/2 cucumber, sliced
  • 1/4 cup sunflower seeds
• For the Tahini Dressing:
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • 1 clove garlic, minced
  • 2-3 tbsp water (to adjust consistency)
  • Salt and pepper to taste

Instructions:

1. Prepare the quinoa and lentils according to package instructions and let them cool slightly.
2. Assemble the bowl by layering quinoa, lentils, kale, carrots, cucumber, and sunflower seeds.
3. To make the dressing, whisk together tahini, lemon juice, maple syrup, garlic, water, salt, and pepper until smooth.
4. Drizzle the tahini dressing over the bowl. Toss gently to combine or serve as is.
5. Serve fresh or store in the fridge for up to 3 days for meal prep.

This Lentil and Quinoa Power Bowl is a high-protein, dairy-free delight that will leave you feeling full and energized. With its vibrant flavors and ease of preparation, it’s an excellent addition to your Sunday routine, whether you’re meal-prepping or enjoying a wholesome meal with loved ones.

Spicy Tofu and Black Bean Stir-Fry

This Spicy Tofu and Black Bean Stir-Fry brings a bold, flavorful twist to your Sunday dinners. High in protein and dairy-free, this dish features crispy tofu, protein-rich black beans, and a medley of vegetables stir-fried in a spicy, tangy sauce. It’s quick to prepare, making it perfect for a busy Sunday evening or meal prepping for the week.

Ingredients:

• For the Stir-Fry:
  • 1 block extra-firm tofu, cubed
  • 1 cup cooked black beans
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1/2 cup snow peas
  • 2 tbsp sesame oil (or olive oil)
• For the Sauce:
  • 2 tbsp tamari or soy sauce
  • 1 tbsp sriracha (adjust to taste)
  • 1 tbsp rice vinegar
  • 1 tsp ginger, minced
  • 1 tsp cornstarch mixed with 2 tbsp water

Instructions:

1. Heat 1 tbsp of sesame oil in a large skillet or wok over medium heat. Add the tofu cubes and cook until golden brown on all sides. Remove from the pan and set aside.
2. Add the remaining sesame oil to the pan. Stir-fry the broccoli, red bell pepper, and snow peas for 5-7 minutes, until tender-crisp.
3. In a small bowl, whisk together tamari, sriracha, rice vinegar, ginger, and the cornstarch mixture.
4. Add the tofu and black beans back into the skillet, then pour the sauce over everything. Toss to coat and cook for an additional 2-3 minutes until the sauce thickens.
5. Serve immediately over rice or quinoa.

This Spicy Tofu and Black Bean Stir-Fry is a fantastic, dairy-free protein powerhouse. It’s perfect for spice lovers and provides a well-rounded meal full of nutrients. Add this to your Sunday repertoire to enjoy a quick and nutritious dinner or to prepare a flavorful dish for the week ahead.

Chickpea and Sweet Potato Curry

This Chickpea and Sweet Potato Curry is a hearty, high-protein, dairy-free meal that’s rich in flavor and comforting on a Sunday evening. Featuring protein-packed chickpeas, creamy coconut milk, and tender sweet potatoes, this one-pot wonder is infused with aromatic spices for a dish that’s both nutritious and satisfying.

Ingredients:

• 1 tbsp coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 cup spinach, chopped
• Salt and pepper to taste
• Cooked rice or naan for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and ginger, and cook for another minute.
2. Stir in curry powder, turmeric, and cayenne pepper, cooking for 30 seconds until fragrant.
3. Add the sweet potatoes, chickpeas, coconut milk, and vegetable broth. Bring to a boil, then reduce heat to simmer for 20 minutes, until sweet potatoes are tender.
4. Stir in spinach and cook for another 2-3 minutes until wilted. Adjust seasoning with salt and pepper.
5. Serve hot with rice or naan.

This Chickpea and Sweet Potato Curry is the ultimate comfort food for a Sunday evening. Packed with plant-based protein and free of dairy, it’s a creamy, flavorful dish that’s easy to prepare. Whether you’re enjoying it fresh or saving leftovers for the week, this curry will surely become a household favorite.

Smoky Tempeh and Vegetable Skewers

These Smoky Tempeh and Vegetable Skewers are a delicious, high-protein, dairy-free option for Sunday barbecues or an easy oven-baked meal. The tempeh provides a hearty plant-based protein boost, while the vegetables add vibrant colors and flavors. Marinated in a smoky, tangy sauce, these skewers are sure to please your taste buds and nourish your body.

Ingredients:

• For the Skewers:
  • 1 block tempeh, cubed
  • 1 zucchini, sliced into rounds
  • 1 red bell pepper, cubed
  • 1 red onion, cubed
  • 1 cup cherry tomatoes
• For the Marinade:
  • 3 tbsp olive oil
  • 2 tbsp soy sauce or tamari
  • 1 tbsp smoked paprika
  • 1 tbsp maple syrup
  • 1 tsp garlic powder
  • Juice of 1 lemon

Instructions:

1. Whisk together all the marinade ingredients in a bowl.
2. Add the tempeh cubes to the marinade and let sit for at least 30 minutes, or overnight for deeper flavor.
3. Preheat your grill or oven to 400°F (200°C).
4. Thread the marinated tempeh and vegetables onto skewers.
5. Grill or bake the skewers for 10-15 minutes, turning occasionally, until the vegetables are tender and tempeh is slightly charred.
6. Serve warm with a side of quinoa, rice, or a fresh salad.

These Smoky Tempeh and Vegetable Skewers are a satisfying, protein-rich addition to your Sunday meals. The smoky marinade enhances the natural flavors of the tempeh and vegetables, creating a dish that’s both healthy and indulgent. Perfect for family gatherings or prepping for the week, these skewers will be a hit with everyone!

High-Protein Chickpea Pancakes

These High-Protein Chickpea Pancakes are an easy and versatile way to enjoy a protein-packed, dairy-free breakfast or brunch on a Sunday. Made with chickpea flour and loaded with your choice of vegetables and spices, these savory pancakes are flavorful, filling, and entirely customizable.

Ingredients:

• 1 cup chickpea flour (also known as besan or gram flour)
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp chili powder (optional)
• 1/2 tsp salt
• 3/4 cup water
• 1/2 cup spinach, chopped
• 1/4 cup grated carrot
• 1/4 cup chopped onion
• Olive oil for cooking

Instructions:

1. In a mixing bowl, whisk together chickpea flour, turmeric, cumin, chili powder, and salt. Slowly add water and whisk until a smooth batter forms.
2. Fold in the spinach, carrot, and onion. Let the batter rest for 5 minutes.
3. Heat a non-stick skillet over medium heat and lightly grease with olive oil.
4. Pour 1/4 cup of the batter onto the skillet and spread into a thin circle. Cook for 2-3 minutes on each side until golden brown.
5. Repeat with the remaining batter. Serve hot with avocado slices, salsa, or dairy-free yogurt.

These High-Protein Chickpea Pancakes are a versatile, satisfying meal that can be enjoyed any time of day. Perfect for a leisurely Sunday breakfast or meal prep, they’re packed with protein and bursting with flavor. Pair them with your favorite toppings for a nutritious and delicious start to your week.

Black Bean and Sweet Potato Chili

This Black Bean and Sweet Potato Chili is a hearty, one-pot wonder that’s perfect for a cozy Sunday meal. High in protein and free of dairy, this chili is loaded with tender sweet potatoes, hearty black beans, and a medley of spices. It’s a warm, comforting dish that’s both nutritious and satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, diced
• 2 cans (14 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 3-5 minutes until fragrant.
2. Add sweet potatoes and bell pepper, cooking for another 5 minutes.
3. Stir in black beans, diced tomatoes, vegetable broth, chili powder, cumin, and smoked paprika.
4. Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until sweet potatoes are tender.
5. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and lime wedges.

This Black Bean and Sweet Potato Chili is a protein-packed, dairy-free comfort food that’s perfect for Sunday cooking. Its rich, spicy flavors and hearty ingredients make it ideal for family meals or batch cooking for the week. Enjoy this wholesome chili with a side of cornbread or rice for a complete meal.

Edamame and Spinach Rice Bowl

This Edamame and Spinach Rice Bowl is a high-protein, dairy-free meal that’s as simple as it is satisfying. Packed with protein-rich edamame, fiber-filled spinach, and hearty rice, this dish is balanced, flavorful, and easy to prepare. With a drizzle of sesame-ginger sauce, it’s the perfect Sunday meal to fuel your week ahead.

Ingredients:

• 2 cups cooked brown rice or quinoa
• 1 cup shelled edamame (cooked)
• 2 cups spinach, lightly sautéed
• 1 medium carrot, julienned
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds

For the Sesame-Ginger Sauce:

• 2 tbsp sesame oil
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp maple syrup

Instructions:

1. Cook brown rice or quinoa according to package instructions and set aside.
2. Sauté the spinach in a non-stick pan with a little sesame oil until just wilted.
3. In a small bowl, whisk together all the ingredients for the sesame-ginger sauce.
4. Assemble the bowl by layering rice, edamame, spinach, and carrots. Drizzle with sesame-ginger sauce.
5. Garnish with green onions and sesame seeds. Serve warm or at room temperature.

The Edamame and Spinach Rice Bowl is a quick, nutritious option for a high-protein, dairy-free Sunday meal. Its vibrant colors and bold flavors make it both visually appealing and satisfying. Whether you enjoy it fresh or as a meal prep option, it’s a versatile recipe you’ll want to make on repeat.

High-Protein Vegan Mushroom Stroganoff

This High-Protein Vegan Mushroom Stroganoff is a creamy, dairy-free twist on the classic comfort food. Made with lentil pasta and a savory mushroom sauce, it delivers a satisfying protein punch while being completely plant-based. This hearty dish is perfect for a cozy Sunday dinner that feels indulgent yet healthy.

Ingredients:

• 12 oz lentil or chickpea pasta
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1/2 cup raw cashews, soaked in water for 2 hours
• 1 1/2 cups vegetable broth
• 1 tbsp nutritional yeast
• 1 tsp smoked paprika
• 1 tsp soy sauce or tamari
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Cook lentil or chickpea pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until translucent, about 5 minutes. Add mushrooms and cook until tender.
3. Blend soaked cashews with vegetable broth, nutritional yeast, smoked paprika, soy sauce, and thyme until smooth.
4. Pour the cashew cream into the skillet with mushrooms. Stir well and simmer for 5-7 minutes until thickened.
5. Combine the sauce with the cooked pasta. Season with salt and pepper, and serve warm.

This High-Protein Vegan Mushroom Stroganoff is the ultimate dairy-free comfort meal. The creamy sauce made from cashews and the protein-rich lentil pasta make it a nutritious yet indulgent dish. Serve it on a Sunday evening to impress family and friends or save it for weekday lunches.

Spicy Lentil and Kale Stew

This Spicy Lentil and Kale Stew is a hearty, high-protein, dairy-free recipe that’s ideal for Sunday cooking. It’s a one-pot wonder filled with tender lentils, nutrient-rich kale, and warming spices. This stew is perfect for a comforting dinner and makes for excellent leftovers throughout the week.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 3 cups chopped kale
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté for 5 minutes.
2. Stir in cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add red lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
4. Stir in kale and cook for an additional 5 minutes until wilted. Adjust seasoning with salt, pepper, and lemon juice.
5. Serve hot with crusty bread or rice.

This Spicy Lentil and Kale Stew is a protein-packed, comforting dish that’s perfect for a lazy Sunday. Its robust flavors and wholesome ingredients make it a nourishing option for dinner, with plenty of leftovers for a healthy start to the week. Make it your go-to recipe for chilly evenings or a satisfying meal prep solution.

Sweet Potato and Black Bean Breakfast Hash

This Sweet Potato and Black Bean Breakfast Hash is a high-protein, dairy-free recipe perfect for a hearty Sunday brunch. Packed with fiber-rich sweet potatoes, protein-loaded black beans, and vibrant spices, this dish is both nutritious and delicious. It’s versatile enough to enjoy as a standalone meal or served alongside avocado or dairy-free toast.

Ingredients:

• 1 tbsp olive oil
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder (optional)
• 1 can (14 oz) black beans, drained and rinsed
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook for 8-10 minutes, stirring occasionally, until softened.
2. Add red bell pepper and onion, and sauté for 5 minutes until tender.
3. Stir in smoked paprika, cumin, and chili powder, cooking for 1-2 minutes until fragrant.
4. Add black beans and spinach, cooking until spinach wilts and everything is heated through.
5. Season with salt and pepper, garnish with cilantro and lime, and serve hot.

This Sweet Potato and Black Bean Breakfast Hash is a wholesome and flavorful way to start your Sunday. Packed with plant-based protein and vibrant flavors, it’s a satisfying meal that’s easy to make and endlessly customizable. Serve it for brunch or prep it ahead for a quick and healthy breakfast during the week.

Chickpea and Avocado Collard Wraps

These Chickpea and Avocado Collard Wraps are a fresh, high-protein, dairy-free option for a light yet satisfying Sunday meal. Chickpeas bring a hearty protein boost, while creamy avocado and crisp vegetables make these wraps flavorful and filling. Perfect for a quick lunch or snack, these wraps are nutritious and portable.

Ingredients:

• 1 can (14 oz) chickpeas, drained and mashed
• 1 ripe avocado, mashed
• 1/2 cup grated carrots
• 1/2 cup thinly sliced cucumber
• 1/4 cup chopped red onion
• Juice of 1 lemon
• Salt and pepper to taste
• 6 large collard green leaves, stems trimmed

Instructions:

1. In a bowl, mix mashed chickpeas and avocado with lemon juice. Season with salt and pepper.
2. Lay a collard green leaf flat and layer with chickpea mixture, carrots, cucumber, and red onion.
3. Roll the collard leaf tightly, tucking in the sides as you go, to form a wrap.
4. Repeat with the remaining leaves and filling. Serve immediately or store in the fridge for up to 2 days.

These Chickpea and Avocado Collard Wraps are a fresh, protein-packed alternative to traditional wraps. Ideal for a quick and healthy Sunday lunch, they’re simple to assemble and bursting with nutrients. Their portability also makes them a great option for meal prep or picnics.

Lentil and Vegetable Stuffed Bell Peppers

These Lentil and Vegetable Stuffed Bell Peppers are a high-protein, dairy-free delight, perfect for a comforting Sunday dinner. Filled with seasoned lentils, vegetables, and aromatic spices, these stuffed peppers are both nutritious and flavorful. They make an impressive yet easy dish to prepare for family or guests.

Ingredients:

• 4 large bell peppers (any color), tops removed and seeds scooped out
• 1 cup cooked lentils
• 1/2 cup cooked quinoa or rice
• 1 medium zucchini, diced
• 1 small onion, diced
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté onion and zucchini for 5 minutes until tender. Stir in cooked lentils, quinoa or rice, diced tomatoes, cumin, smoked paprika, and garlic powder. Cook for 3-5 minutes, seasoning with salt and pepper.
3. Stuff each bell pepper with the lentil mixture and place them upright in a baking dish.
4. Add a splash of water to the bottom of the dish, cover with foil, and bake for 30-35 minutes until peppers are tender.
5. Garnish with fresh parsley before serving.

These Lentil and Vegetable Stuffed Bell Peppers are a nourishing and flavorful addition to your Sunday dinner lineup. Their vibrant presentation and hearty filling make them a crowd-pleaser that’s as satisfying as it is nutritious. Pair them with a side salad or crusty bread for a complete meal.

Quinoa and Lentil Stuffed Cabbage Rolls

These Quinoa and Lentil Stuffed Cabbage Rolls are a high-protein, dairy-free twist on a classic comfort dish. Packed with hearty quinoa, protein-rich lentils, and a medley of herbs and spices, they’re simmered in a savory tomato sauce for maximum flavor. Perfect for a Sunday dinner, these rolls are nutritious, satisfying, and great for meal prep.

Ingredients:

• 8 large cabbage leaves
• 1/2 cup cooked quinoa
• 1/2 cup cooked lentils
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and pepper to taste

For the Sauce:

• 1 can (14 oz) crushed tomatoes
• 1/2 tsp garlic powder
• 1 tsp olive oil
• 1/2 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Blanch cabbage leaves in boiling water for 2-3 minutes until softened. Drain and set aside.
2. In a bowl, mix cooked quinoa, lentils, onion, garlic, smoked paprika, oregano, salt, and pepper.
3. Place a spoonful of filling onto each cabbage leaf, roll tightly, and secure with a toothpick if needed.
4. In a saucepan, heat olive oil and sauté garlic powder for 1 minute. Add crushed tomatoes, basil, salt, and pepper. Simmer for 5 minutes.
5. Place cabbage rolls in the sauce, cover, and simmer for 20 minutes. Serve warm.

The Quinoa and Lentil Stuffed Cabbage Rolls are a nourishing, protein-packed meal perfect for a cozy Sunday evening. Their hearty filling and flavorful sauce make them a standout dish that’s both satisfying and healthy. Leftovers reheat beautifully, making this recipe a fantastic choice for meal prep.

Spaghetti Squash with Chickpea Tomato Sauce

This Spaghetti Squash with Chickpea Tomato Sauce is a low-carb, high-protein, dairy-free dish that’s easy to prepare and full of bold flavors. Roasted spaghetti squash serves as a tender, stringy base, while the chickpea tomato sauce adds a hearty and satisfying topping. It’s a wholesome Sunday meal you’ll love making and eating.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half, scoop out seeds, and brush with olive oil. Place cut-side down on a baking sheet and roast for 30-40 minutes.
2. While the squash roasts, heat olive oil in a skillet. Sauté onion and garlic for 5 minutes.
3. Add chickpeas, diced tomatoes, Italian seasoning, smoked paprika, salt, and pepper. Simmer for 10 minutes.
4. Use a fork to scrape the roasted spaghetti squash into strands.
5. Top the squash with the chickpea tomato sauce and serve warm.

This Spaghetti Squash with Chickpea Tomato Sauce is a perfect blend of simplicity and nourishment. It’s an ideal Sunday meal that’s light, flavorful, and packed with plant-based protein. The combination of roasted squash and savory sauce makes it a versatile dish for weeknight leftovers as well.

High-Protein Tofu Stir-Fry with Vegetables

This High-Protein Tofu Stir-Fry with Vegetables is a quick, dairy-free, and protein-packed dish that’s perfect for a flavorful Sunday dinner. Marinated tofu, crisp vegetables, and a savory stir-fry sauce come together in under 30 minutes. Serve it with rice or noodles for a satisfying and healthy meal.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp soy sauce or tamari
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1/2 cup snap peas

For the Sauce:

• 3 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 1/2 tsp garlic powder

Instructions:

1. Toss cubed tofu with soy sauce and cornstarch. Heat sesame oil in a skillet and cook tofu until golden and crispy. Remove and set aside.
2. In the same skillet, sauté red bell pepper, broccoli, carrot, and snap peas for 5-7 minutes.
3. Mix all sauce ingredients in a bowl. Add the tofu back to the skillet and pour in the sauce. Toss everything to coat.
4. Cook for 2-3 minutes until heated through. Serve with rice or noodles.

The High-Protein Tofu Stir-Fry with Vegetables is a vibrant and satisfying dish that’s as healthy as it is delicious. Its quick preparation and bold flavors make it a perfect choice for a busy Sunday evening. Pair it with your favorite grain for a well-rounded, protein-rich meal.

Note: More recipes are coming soon!