What I Eat in a Day | High Protein, Nut Free Vegan Easy Dinner Recipes
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Recipes in this Video
3 recipes
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Sofritas originated from Mexican cuisine, showcasing the versatility of tofu in traditional dishes. This plant-based option is celebrated for its rich flavors and is often used in burritos and tacos, making it a favorite among vegetarians and vegans. In recent years, it has gained popularity in fast-casual dining, particularly in the U.S., where it is embraced as a hearty alternative to meat.
Ingredients
- ●tofu
- ●vegetable oil
- ●onion
- ●garlic
- ●jalapeño
- ●bell pepper
- ●cumin
- ●smoked paprika
- ●chipotle peppers in adobo
- ●soy sauce
- ●lime juice
- ●salt
- ●black pepper
- ●cilantro
- ●corn tortillas
Instructions
- 1Press tofu to remove excess moisture for 15-20 minutes.
- 2Heat vegetable oil in a skillet over medium heat until shimmering.
- 3Crumble pressed tofu into the skillet and cook until golden, about 5-7 minutes.
- 4Add chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
- 5Stir in diced jalapeño and bell pepper, cooking for another 3-4 minutes.
- 6Add cumin and smoked paprika, stirring to coat the tofu evenly.
- 7Incorporate chipotle peppers in adobo and soy sauce, mixing well.
- 8Cook for an additional 5 minutes, allowing flavors to meld.
- 9Finish with lime juice, salt, and black pepper to taste.
- 10Remove from heat and stir in chopped cilantro.
- 11Serve warm in corn tortillas with desired toppings.
Ingredient Alternatives
tofu
Healthier: tempeh
Cheaper: seitan
Tempeh is a fermented protein source that offers a nutty flavor.
jalapeño
Healthier: serrano pepper
Cheaper: bell pepper
Serrano peppers provide a similar heat level.
corn tortillas
Healthier: whole wheat tortillas
Cheaper: flour tortillas
Whole wheat tortillas add fiber while flour tortillas are more affordable.
Techniques
pressingsautéingmixing
Equipment
skilletspatulapressknifecutting board
🌶️🌶️🌶️Hot
Also Known As
tofu sofritassofritas burritosofritas tacos
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 large head of cauliflower, cut into florets
- ●1 red bell pepper, sliced
- ●1 yellow bell pepper, sliced
- ●1 red onion, sliced
- ●3 tablespoons olive oil
- ●2 teaspoons chili powder
- ●1 teaspoon cumin
- ●1 teaspoon smoked paprika
- ●1/2 teaspoon garlic powder
- ●1/2 teaspoon onion powder
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●8 small corn tortillas
- ●Fresh cilantro, for garnish
- ●Lime wedges, for serving
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, combine the cauliflower florets, sliced bell peppers, and sliced onion.
- 3Drizzle the olive oil over the vegetables and sprinkle with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss until the vegetables are evenly coated.
- 4Spread the vegetable mixture in a single layer on a large sheet pan.
- 5Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
- 6While the vegetables are roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 7Once the vegetables are done, remove them from the oven and let them cool slightly.
- 8To assemble the fajitas, place a generous amount of the roasted vegetable mixture onto each tortilla.
- 9Garnish with fresh cilantro and serve with lime wedges on the side.
Equipment
large bowlsheet panskilletspatula
🌶️🌶️🌶️Low
veganplant-baseddairy-freeegg-freegluten-free
Ingredients
- ●2 medium zucchinis
- ●1 cup sweet corn (fresh or frozen)
- ●1 cup coconut milk
- ●2 cloves garlic, minced
- ●1 tablespoon olive oil
- ●1 teaspoon lemon juice
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon red pepper flakes (optional)
- ●8 oz pasta of choice (gluten-free if needed)
- ●Fresh basil for garnish
Instructions
- 1Spiralize the zucchinis to create zucchini noodles or use a vegetable peeler to create thin strips.
- 2In a large pot, bring salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- 3In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 4Add the sweet corn to the skillet and cook for another 2-3 minutes until heated through.
- 5Pour in the coconut milk, lemon juice, salt, black pepper, and red pepper flakes (if using). Stir to combine and let simmer for 5 minutes.
- 6Add the zucchini noodles to the skillet and toss to coat them in the creamy sauce. Cook for an additional 2-3 minutes until the zucchini is slightly tender but still crisp.
- 7Combine the cooked pasta with the zucchini and corn mixture, tossing well to combine.
- 8Serve immediately, garnished with fresh basil.
Equipment
Spiralizer or vegetable peelerLarge potSkilletColander
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