21 Day Fix Tofu and Tempeh Recipes

21 Day Fix Tofu and Tempeh Recipes

Autumn has two delicious vegan recipes here for you. One uses tofu and the other uses tempeh to create two protein-packed dishes that even meat lovers will enjoy!

These vegan proteins count as red containers in the 21 Day Fix nutrition plan. She’ll also explain why beans and rice are considered a yellow container instead of a red.

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Autumn Calabrese Tofu Stir Fry
2.13 from 8 votes
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Tofu Stir Fry

Try this healthy 21 Day Fix-approved Tofu Stir Fry!

Course Main Course
Cuisine Vegan, Vegetarian
Prep Time 15 mins
Cook Time 11 mins
Total Time 26 mins
Servings 2 servings
Calories 205 kcal
Author Beachbody

Ingredients

  • 2 tsp. extra-virgin organic coconut oil
  • 12 oz. firm tofu drained, patted dry, cut into ¾-inch cubes (about 1½ cups)
  • 1 medium red bell pepper sliced
  • 1 cup raw spinach
  • sea salt or Himalayan salt
  • hot pepper sauce to taste; optional

Instructions

  1. 1. Heat oil in medium saucepan over medium-high heat.

  2. Add tofu; cook, stirring frequently, for 5 minutes.

  3. Add bell pepper and spinach; cook, stirring frequently, for 3 to 5 minutes, or until bell pepper is softened and spinach is wilted.

  4. Add salt (if desired) and hot sauce; cook, stirring frequently, for 1 minute, or until heated through.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Tofu Stir Fry
Amount Per Serving (1 serving)
Calories 205 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Sodium 171mg 7%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Sugars 3g
Protein 16g 32%
* Percent Daily Values are based on a 2000 calorie diet.

P90X/P90X2 Portions
½ Fat
1 Protein
1 Vegetable

P90X3 Portions
1 Carb
1 Protein
½ Fat

Body Beast Portions
2 Vegetables
2 Proteins
1 Fat

Ultimate Portion Fix Containers
1 Green
1 Red
1 tsp.

Autumn Calabrese Tofu Stir Fry
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Autumn’s Tempeh with Tahini

This protein-packed Tempeh recipe is one vegan dish that even meat lovers will enjoy.

Course Main Course
Cuisine Vegan, Vegetarian
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Servings 2 Servings
Calories 236 kcal
Author Beachbody

Ingredients

  • 2 tsp. tahini paste
  • 1 Tbsp. fresh lemon juice
  • 1 to 2 Tbsp. water
  • 2 tsp. extra-virgin organic coconut oil melted
  • 6 oz. soy tempeh cut into strips
  • ¼ tsp. sea salt or Himalayan salt (to taste; optional)
  • ¼ tsp. ground cumin

Instructions

  1. Combine tahini and lemon juice in a small bowl; mix well. 

  2. Add water, 1 Tbsp. at a time, to reach desired consistency; mix well. Set aside. 

  3. Heat oil in medium skillet over medium heat. 

  4. Add tempeh. Season with salt and cumin; cook for 2 to 3 minutes on each side.  

  5. Serve tempeh with tahini dipping sauce. 

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Autumn’s Tempeh with Tahini
Amount Per Serving (1 serving)
Calories 236 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Sodium 297mg 12%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Protein 17g 34%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Information (per serving):

Calories: 236
Total Fat: 16 g
Saturated Fat: 6 g
Cholesterol: 0 mg
Sodium: 297 mg
Carbohydrates: 10 g
Fiber: 1 g
Sugars: 0 g
Protein: 17 g

P90X/P90X2 Portions
1 Fat
1 Protein

P90X3 Portions
1 Protein
2½ Fat

Body Beast Portions
2 Protein
2½ Fat

Ultimate Portion Fix Containers
1 Red
2 tsp.

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