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High-Protein Vegan Tofu & Mushroom Stir-Fry Recipe

It can be difficult to source good-quality protein when following a vegetarian diet, but tofu is a great place to start.

This recipe is vegan-friendly, but would make a fantastic addition to any diet, being packed with different vegetables and full of flavours. It’s a quick and easy stir-fry that will use up any leftover vegetables too.

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  • 100g shiitake mushrooms
  • 100g beansprouts
  • 50g sugar snap peas
  • 50g broccoli
  • 30g edamame beans
  • 1 tsp ginger paste
  • 1 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 clove garlic
  • ½ tsp sesame oil
  • 1 tbsp sesame seeds
  • ½ tsp chilli flakes
  • 150g tofu, diced
  • 100g mixed vegetables – carrots, cabbage, red onion


  1. Mix together the ginger paste, soy sauce, garlic, sesame seeds and sesame oil.
  2. Add the diced tofu to the mix and cover well. Wrap with cling film and refrigerate for a minimum of thirty minutes, to marinade.
  3. Add the tofu to a pan and cook for 3-5 minutes.
  4. Next, add the vegetables and edamame beans and stir fry all together for a further 5 minutes.
  5. Serve with fresh coriander and sliced red chilli.


Calories: 501 Carbs: 15g Fat: 32g Protein: 38.4g

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