Crispy Pan-Seared Tofu with Quinoa Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Tofu with Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Tofu with Quinoa Power Bowl

A vibrant, nutrient-packed power bowl featuring crispy pan-seared tofu, perfectly fluffy quinoa, and a medley of fresh veggies including baby spinach, red bell pepper, and shredded red cabbage. Finished with a zesty lemon dressing and a hint of ginger and garlic, this dish offers a delightful mix of textures and flavors that both energize and satisfy.

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NUTRITION

480kcal
Protein
35.2g
Fat
19.8g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

1/2 cup Cooked Quinoa (~90g)

1/2 cup Shelled Edamame (~75g)

1 cup Baby Spinach

1/2 medium Red Bell Pepper

1/2 cup Shredded Red Cabbage

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Cornstarch

1 teaspoon Minced Fresh Ginger

1 clove Minced Garlic

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Lightly toss the tofu cubes in cornstarch until fully coated.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and ginger, sautéing briefly until fragrant.

  • 4

    Add the tofu cubes to the skillet and cook for 3-4 minutes on each side until they develop a golden, crispy exterior.

  • 5

    In a bowl, combine the cooked quinoa, shelled edamame, baby spinach, red bell pepper slices, and shredded red cabbage.

  • 6

    Gently toss the warm, crispy tofu into the veggie-quinoa mix.

  • 7

    Drizzle the lemon juice over the bowl and toss lightly to combine all flavors.

  • 8

    Serve immediately, enjoying the perfect balance of crisp tofu and hearty quinoa complemented by fresh, zesty vegetables.

Crispy Pan-Seared Tofu with Quinoa Power Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Tofu with Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Tofu with Quinoa Power Bowl

A vibrant, nutrient-packed power bowl featuring crispy pan-seared tofu, perfectly fluffy quinoa, and a medley of fresh veggies including baby spinach, red bell pepper, and shredded red cabbage. Finished with a zesty lemon dressing and a hint of ginger and garlic, this dish offers a delightful mix of textures and flavors that both energize and satisfy.

NUTRITION

480kcal
Protein
35.2g
Fat
19.8g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

1/2 cup Cooked Quinoa (~90g)

1/2 cup Shelled Edamame (~75g)

1 cup Baby Spinach

1/2 medium Red Bell Pepper

1/2 cup Shredded Red Cabbage

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Cornstarch

1 teaspoon Minced Fresh Ginger

1 clove Minced Garlic

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Lightly toss the tofu cubes in cornstarch until fully coated.

  • 3

    Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and ginger, sautéing briefly until fragrant.

  • 4

    Add the tofu cubes to the skillet and cook for 3-4 minutes on each side until they develop a golden, crispy exterior.

  • 5

    In a bowl, combine the cooked quinoa, shelled edamame, baby spinach, red bell pepper slices, and shredded red cabbage.

  • 6

    Gently toss the warm, crispy tofu into the veggie-quinoa mix.

  • 7

    Drizzle the lemon juice over the bowl and toss lightly to combine all flavors.

  • 8

    Serve immediately, enjoying the perfect balance of crisp tofu and hearty quinoa complemented by fresh, zesty vegetables.