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.

Autumn Calabrese Tofu Stir Fry
3.04 from 28 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 BODi

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*
Fat 12g18%
Saturated Fat 5g31%
Sodium 171mg7%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 3g3%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.

Portion Fix Containers
1 Green
1 Red
1 tsp.

Autumn Calabrese Tofu Stir Fry
0 from 0 votes
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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 BODi

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*
Fat 16g25%
Saturated Fat 6g38%
Sodium 297mg13%
Carbohydrates 10g3%
Fiber 1g4%
Protein 17g34%
* 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

Portion Fix Containers
1 Red
2 tsp.