Asian, Dairy-Free, Meal Prep, Vegan, Vegetarian

Protein-Packed Plantbased Stir Fry

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Happy Meatless Monday! This colorful stir fry packs 30 g of protein when using 1 egg and 3 T egg whites. Not bad for eating meatless. I got this idea for a Colorful Veggie Stir Fry with Tofu from PopSugar. I’ve realized I don’t get enough protein a day (like most women), and I’ve been trying to consciously add more protein to dishes when I can. My existing diet seems to revolve mostly around veggies and grains (not a bad thing! But hey, carbs), so I’m trying to make a transition to one of a more balanced “macro” diet, but thus, incorporating more protein. Macronutrients can be broken down into carbs or carbohydrates, protein and fat. A macro diet doesn’t focus on calories alone, but the types of calories you’re eating and the certain percentage of how those calories compare. For the stir fry, I added in eggs and tofu. I tried both a steamed veggie (less oil, i.e. fat) and stir fry veggie option. Honestly, they had about the same in flavor and the steamed option was faster and more convenient using your handy microwave. The flavor really comes from the soy sauce for the tofu and sriracha to top. My favorite method was the steamed veggies with scrambles eggs because it was just SO EASY, but I included both below. (Looks complicated, but I assure you it’s not.) I already know what I’m having for lunch the next two days. Also great for meal prepping!

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