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Vegetarian Research

Ep. 36 – Can You Lose Weight And Build Muscle At The Same Time?

Woman crouching with dumbbells

Welcome to the 36th episode of Vegetarian Health and Longevity from Hurry The Food Up and Sports Nutritionist James LeBaigue.

Working as a sports nutritionist, there’s a common request I get from clients.

They want to lose weight, for whatever reason. Usually it’s to tone up in some form, get rid of some excess body fat. Alongside that, they want to build muscle to look more defined. 

In their mind, the two usually come together; losing weight and building muscle. And fair enough, it’s a good goal and if they can manage that then it would be brilliant.

My answer to them isn’t necessarily what you might think, but it sets them up for success in the long run. We’ll dig into that in this episode, and talk through the strategies for you to use so that if weight loss and muscle building are your goal, you know how to do it and what you should avoid.

You can find it on YouTube below or you can listen to it here on your favourite provider.

If you missed last week’s episode about the key to unlocking morning workouts then you can listen to or read it here.

Introduction to the ‘perfect pairing’

When people talk about losing weight, they normally mean losing fat mass. This is an important distinction because it’s possible to lose weight without losing fat, and we’ll discuss this more later in the episode.

As a quick heads-up, losing weight but not losing fat is something you want to avoid, and there are ways to prevent it.

But losing fat mass is usually the goal—whether it’s from a specific area like someone’s belly or trying to tone up arms or legs, this is what people refer to when they say they want to lose weight. I’ve helped a heck of a lot of people do this now, and there are tried-and-tested methods for it.

What I usually hear alongside this, though, is that they want to build muscle as well, and this can be a bit of an issue. You see, the two are at different ends of the spectrum in terms of calorie amounts and the processes going on in your body.

In order to lose fat, you need to be in a calorie deficit, and there’s no way around this. You need your body to burn excess fatty tissue, and this only happens through consuming fewer calories than your body needs.

You need to do this day in, day out for an extended period, usually for weeks or months, depending on your goal. And it’s very common that during weight loss periods, even when you follow gold-standard principles, you will lose some muscle too.

Muscle building

But when you want to build muscle, the process is slightly different. Ideally, you want to be at calorie balance—meaning you’re consuming as many calories as your body is burning—or in a slight calorie surplus.

The reason is that you’re trying to create and build new, stronger muscle tissue, and you need to give your body the tools to do this. In this case, it’s calories.

In very simple terms, this is the problem people face. They want two outcomes that are almost polar opposites: one is a creation process, and one is a breakdown process.

Now, you might be listening to this and thinking, but I’ve heard that people have done both in the past. Isn’t it possible?

It is technically possible, but it’s really difficult, and I’m telling you this because I think honesty is the best policy.

You can lose fat and build muscle at the same time, but it’s hard to do, and not many people are disciplined enough or follow the best principles to achieve it.

The Role of a High-Protein Diet

Before we get into resistance training, we need to talk about protein. If your goal is to lose fat and build—or at least retain—muscle, a high-protein diet is non-negotiable.

Here’s why: when you’re in a calorie deficit, your body doesn’t just pull energy from fat stores. Your body needs protein to carry out its daily functions, and if you aren’t getting enough from your diet then your body goes to the next most readily available source: your muscles.

Protein is the most important dietary nutrient for maintaining muscle mass during weight loss. Eating enough protein ensures your body has the raw materials it needs to maintain its function, and suppor the muscle you already have.

The research is clear on this. A protein intake of 1.6-2.2 grams per kilogram of body weight per day has been shown to help preserve muscle mass while in a calorie deficit. If you weigh 70kg, for example, that means aiming for 112-154g of protein daily.

Another benefit of protein is its satiating effect. Protein-rich meals help you feel fuller for longer, which is a huge advantage when you’re eating fewer calories.

High-Protein Vegetarian Sources

If you’re vegetarian or just trying to incorporate more plant-based meals into your diet, it’s absolutely possible to hit your protein targets. Some excellent high-protein vegetarian options include:

  • Lentils: Packed with protein and fibre, lentils are great in soups, stews, or as a base for curries.
  • Chickpeas: Whether as hummus, roasted snacks, or in a salad, chickpeas are versatile and high in protein.
  • Tofu and Tempeh: These soy-based products are fantastic protein sources and can be used in stir-fries, salads, or as a meat substitute.
  • Quinoa: A complete protein, quinoa is perfect as a side dish or in salads.
  • Low Fat Greek Yoghurt: A creamy, high-protein option for breakfasts or snacks—just watch for added sugars.
  • Low Fat Cottage Cheese: High in protein and low in calories, it’s great as a snack or part of a meal

One of my favourite recipe is our healthy mac and cheese. Easy, tasty, and packs a protein punch!

Resistance Training is Non-Negotiable

The second key to achieving both goals simultaneously—and one I can’t stress enough—is resistance training.

To retain muscle during weight loss or build it while aiming to shed fat, you need to put your muscles under stress. This is the stimulus your body requires to either preserve existing muscle or encourage the creation of new tissue.

The general guideline is to perform resistance training at least three times per week. Why? Because your body adapts based on the signals you send it. A high-protein diet on its own isn’t enough. If you’re not lifting weights or using resistance bands, your body doesn’t have a reason to hold onto muscle.

Keep in mind that not all exercise qualifies as resistance training. Walking, swimming, or even high-intensity circuit training are great for cardiovascular health, but they don’t apply the kind of tension your muscles need for growth or preservation. Focus on compound movements like squats, deadlifts, push-ups, or rows—exercises that challenge multiple muscle groups at once.


Why Being a Beginner is an Advantage

If you’re new to strength training, I’ve got some good news for you. You’re in a prime position to make rapid progress.

When you first start strength training, your body adapts quickly because the stimulus is entirely new. This is what’s often referred to as “newbie gains.”

Your muscles respond by growing faster, even if you’re in a slight calorie deficit, which is why beginners are often the ones who can achieve the elusive goal of losing fat and gaining muscle simultaneously.

Over time, these gains naturally slow down as your body becomes more efficient at managing the stress from training. But if you’re just starting out, this initial phase is where you can see some remarkable changes if you follow the principles we’re discussing.


Consistency Over Perfection

Another critical element to consider is consistency. Too many people get hung up on trying to do everything perfectly—tracking every single calorie, hitting exact protein targets, or meticulously logging workouts.

While these things can help, the reality is that consistently following a plan, even imperfectly, is far more effective than being perfect for a week and giving up the next.

Focus on doing the basics well:

  1. Eat a high-protein diet.
  2. Train with resistance multiple times per week.
  3. Stay in a moderate calorie deficit.

When you get those things right most of the time, you’ll see results.


Summary

Losing weight while building muscle is possible, but it requires careful planning and discipline. Start with the basics: consume enough protein to protect your muscle, perform resistance training at least three times a week, and focus on consistency over perfection.

And if you’re just starting out with strength training, you’re in an ideal position to see progress. Make the most of that beginner phase, but don’t forget that it’s your long-term habits that matter most.


And finally, here is the easiest way to sign up to try our meal plans (free).

And a list of our vegetarian meal plans (also all free).

And finally finally: More vegetarian podcasts this way!

Studies used in this podcast:

Role of Dietary Protein for the Promotion of Muscle Hypertrophy

The post Ep. 36 – Can You Lose Weight And Build Muscle At The Same Time? appeared first on Hurry The Food Up.

Vegetarian Research

High Protein Tofu and Black Bean Enchilada Skillet

If you’re craving enchiladas, this easy Mexican-inspired dinner will surely hit the spot! This Tofu and Black Bean Enchilada Skillet is packed with about 30 grams of protein per serving. It’s budget friendly, made with simple ingredients and great for a vegetarian dinner that the whole family will love. Feel free to add extra veggies and serve with chips, fresh cilantro and plain greek yogurt for even extra protein.

close up of vegetarian enchilada skillet in a bowl

We’ve been having unusually warm weather lately, but I’m still in winter mode, and even hoping for at least one more snow.  Our whole family had the flu last week and it was brutal.  There were a few days where no one even left the bedroom, and I certainly wasn’t doing much cooking.  Now that I’m feeling better, I’m catching up on my favorite comfort foods, and this Tofu and Black Bean Enchilada Skillet is at the top of the list!  Each serving is packed with about 30 grams of protein, it’s easy to make and freezer friendly.

Why You’ll Love This Vegetarian Enchilada Skillet

  • Hearty and filling – This enchilada skillet recipe is packed with tofu, black beans and cheese making it a filling dinner that the whole family can enjoy.  Each serving has about 30 grams of protein, making it a great meat free balanced dinner.  Serve with a side salad or chips and salsa.
  • It’s packed with flavor – If you like enchiladas, you will love the flavor of this easy skillet dinner.  It gets loaded with warm seasonings and fire roasted tomatoes.   Make sure to use a well seasoned enchilada sauce for maximum flavor.
  • Made in One Pot – This recipe can be made in one pot using an oven-safe skillet. If you don’t have a skillet that can go directly into the oven, you can transfer everything to a baking dish and then top with cheese before placing in the oven.

showing how to break the tofu into bite sized chunks and cut the corn tortillas into pieces

Why Your Body Will Love This Cozy Meal

  • Blood Sugar Regulation – Black beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes black beans a healthy choice for people with diabetes who need to control their blood sugar levels more. They also keep you feeling full for a longer period of time since they digest slowly.
  • Protein – Tofu is a complete protein. It contains all nine essential amino acids that your body needs to build muscle and repair tissues. Tofu contains 10 grams of protein per half a cup, making it a great plant-based ingredient to incorporate into your diet.  Black beans are also a great source of plant based protein.
  • Bone Health – Tofu contains high amounts of calcium and magnesium, which play a huge role in ensuring you grow and maintain healthy bones. Tofu is also rich in isoflavones, which are compounds found in plants that can help decrease the risk of osteoporosis, among other things.

showing how to assemble and cook the skillet enchiladas with tofu and black beans

Tofu and Black Bean Enchilada Skillet Recipe Ingredients

  • Tofu – I like to use this high protein, super firm tofu that I get at Trader Joe’s.  I think that both Sprouts and Walmart have similar kinds.  If you can’t find super firm, extra firm will work great, just make sure to press as much liquid out of it as you can before using.
  • Black Beans – I used two cans of black beans, which equals about 3 cups total.  Black beans can be substituted with pinto or kidney beans, if needed.
  • Enchilada Sauce – I used red enchilada sauce, but green can also be used.  I like the Hatch brand of enchilada sauce, but any brand can be used.  The more flavor the better!
  • Spices – I also like to add my own flavors to make sure the tofu isn’t bland.  I added cumin, paprika, chili powder, garlic powder, onion powder, salt and pepper.  If you don’t already have those spices on hand, you could use a couple tablespoons of taco or chili seasoning mix.
  • Corn Tortillas – Yellow or white corn tortillas can be used in this recipe.  Flour tortillas can be used, but they tend to get soft and kinda slimy once mixed with the enchilada sauce.  The corn tortillas mix in nicely and hold their texture a little bit better.
  • Cheese – I like to use colby jack but any kind of cheese will work.  Add pepper jack cheese if you want some heat!

tofu and black bean skillet enchiladas before and after they have been baked in the oven

How To Make This Satisfying Vegetarian Enchilada Recipe

  1. Pre-heat oven to 425 degrees F.  If not using pre-pressed tofu, press as much liquid out of the tofu as you can, and then use your hands to tear the tofu into bite sized chunks.  You can also use a knife and dice it into bite sized pieces.  Chop the corn tortillas into about 1 inch sized pieces and set aside. 
  2. Heat a large, oven safe, skillet over medium heat and add the olive oil.  Once oil is hot, add in the diced onion, tofu, tamari, cumin, chili powder, paprika, garlic and onion powder, 1/4 teaspoon each of salt and pepper.  Mix everything together until tofu is coated with all the spices.  Cook until onion has softened and tofu is starting to brown, 5-7 minutes, stirring a few times.
  3. Add in the diced corn tortillas and cook until tortillas are starting to soften, 2-3 minutes.  You can add extra olive oil in if you want your tortillas to brown a little bit.  Next, add in the black beans, diced tomatoes and enchilada sauce.  Mix until everything is combined and allow enchilada mixture to come to a low simmer.  Add any extra salt, as needed.
  4. Add in the shredded cheese and mix until melted.  Top with the remaining shredded cheese and either place the lid on until melted, or place entire skillet in a preheated oven until cheese on top is melted, about 5 minutes.  Remove from oven, let cool a few minutes, garnish with fresh cilantro and enjoy with your favorite enchilada toppings.

dinner bowl with high protein tofu and black bean enchiladas topped with fresh cilantro

Recipe Frequently Asked Questions

  • This recipe is already gluten free, just make sure that the enchilada sauce you use is certified gluten free.
  • Make this recipe vegan by using a vegan cheese substitute that melts well.
  • Is there a substitute for the tofu?  If you’d rather not use tofu in this recipe, you can use crumbled tempeh, another meat substitute, or just double the amount of beans added.
  • Is this enchilada skillet freezer friendly?  Yes, this meal can be frozen before or after it has been cooked.  Use a freezer friendly, air-tight, container and freeze for up to 3 months.  Thaw in the refrigerator or on the counter before heating, or heat from frozen.
  • How long do leftovers last?  If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
  • Have a question I didn’t answer?  Ask me in the comment section below and I will get back to you ASAP!

A serving spoon scooping up some of the tofu enchilada skillet

Looking For More Vegetarian Dinner Recipes?

Mediterranean Tortellini Bake

Sweet and Spicy BBQ Chickpea Pizza

Vegetarian Pizza Casserole with White Beans and Rice

Vegetarian Fajita Rice Casserole

Easy Roasted Vegetable Pasta with Parmesan

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High Protein Tofu and Black Bean Enchilada Skillet


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  • Author:
    She Likes Food


  • Total Time:
    45 minutes


  • Yield:
    4-6
  • Diet: Vegetarian

Description

If you’re craving enchiladas, this easy Mexican-inspired dinner will surely hit the spot! This Tofu and Black Bean Enchilada Skillet is packed with about 30 grams of protein per serving. It’s budget friendly, made with simple ingredients and great for a vegetarian dinner that the whole family will love. Feel free to add extra veggies and serve with chips, fresh cilantro and plain greek yogurt for even extra protein.


Ingredients

  • 2 tablespoons olive oil
  • 1/2 medium sized yellow onion, diced
  • 1 (16 oz) package super firm, or extra firm, tofu (pressed if needed)
  • 2 teaspoons cumin
  • 1 1/2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 8 (6 inch) corn tortillas, yellow or white
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (14.5 oz) can fire roasted diced tomatoes, with most of the liquid drained out
  • 2 cups enchilada sauce, homemade or store-bought
  • 2 cups shredded colby jack cheese
  • Salt and black pepper, to taste
  • Chopped fresh cilantro for garnish, if desired



Instructions

  1. Pre-heat oven to 425 degrees F.  If not using pre-pressed tofu, press as much liquid out of the tofu as you can, and then use your hands to tear the tofu into bite sized chunks.  You can also use a knife and dice it into bite sized pieces.  Chop the corn tortillas into about 1 inch sized pieces and set aside.
  2. Heat a large, oven safe, skillet over medium heat and add the olive oil.  Once oil is hot, add in the diced onion, tofu, tamari, cumin, chili powder, paprika, garlic and onion powder, 1/4 teaspoon each of salt and pepper.  Mix everything together until tofu is coated with all the spices.  Cook until onion has softened and tofu is starting to brown, 5-7 minutes, stirring a few times.
  3. Add in the diced corn tortillas and cook until tortillas are starting to soften, 2-3 minutes.  You can add extra olive oil in if you want your tortillas to brown a little bit.  Next, add in the black beans, diced tomatoes and enchilada sauce.  Mix until everything is combined and allow enchilada mixture to come to a low simmer.  Add any extra salt, as needed.
  4. Add in the shredded cheese and mix until melted.  Top with the remaining shredded cheese and either place the lid on until melted, or place entire skillet in a preheated oven until cheese on top is melted, about 5 minutes.  Remove from oven, let cool a few minutes, garnish with fresh cilantro and enjoy with your favorite enchilada toppings.

Notes

If you want to add extra veggies to this recipe, add them in at the same time you are adding in the onion and tofu.  Bell peppers, mushrooms or zucchini would be great additions.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Dinner, Vegetarian
  • Method: Stovetop, Oven
  • Cuisine: Mexican Inspired

 

The post High Protein Tofu and Black Bean Enchilada Skillet appeared first on She Likes Food.

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