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

Enjoy a vibrant bowl featuring crispy pan-seared tofu paired with a nutrient-packed blend of quinoa, roasted chickpeas, and steamed edamame, accented with a zesty lemon-olive oil dressing. This colorful, satisfying bowl balances textures and flavors, making it a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

505kcal
Protein
34.2g
Fat
20g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra-Firm Tofu (170g)

1/2 cup Cooked Quinoa (93g)

1/3 cup Roasted Chickpeas (55g)

1/2 cup Shelled Edamame (75g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

Pinch Salt

Pinch Black Pepper

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into 1/2-inch thick slices or cubes.

  • 2

    Season the tofu lightly with salt, black pepper, and garlic powder.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 4

    Pan-sear the tofu for 3-4 minutes per side until golden and crispy. Remove from heat.

  • 5

    In a bowl, combine the cooked quinoa, roasted chickpeas, and steamed edamame.

  • 6

    Add the pan-seared tofu to the bowl and drizzle with lemon juice.

  • 7

    Gently toss everything together so that the flavors meld. Adjust seasoning if needed.

  • 8

    Serve immediately, enjoying the contrasting textures and fresh, tangy finish.

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

Enjoy a vibrant bowl featuring crispy pan-seared tofu paired with a nutrient-packed blend of quinoa, roasted chickpeas, and steamed edamame, accented with a zesty lemon-olive oil dressing. This colorful, satisfying bowl balances textures and flavors, making it a versatile meal for breakfast, lunch, or dinner.

NUTRITION

505kcal
Protein
34.2g
Fat
20g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra-Firm Tofu (170g)

1/2 cup Cooked Quinoa (93g)

1/3 cup Roasted Chickpeas (55g)

1/2 cup Shelled Edamame (75g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

Pinch Salt

Pinch Black Pepper

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into 1/2-inch thick slices or cubes.

  • 2

    Season the tofu lightly with salt, black pepper, and garlic powder.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat.

  • 4

    Pan-sear the tofu for 3-4 minutes per side until golden and crispy. Remove from heat.

  • 5

    In a bowl, combine the cooked quinoa, roasted chickpeas, and steamed edamame.

  • 6

    Add the pan-seared tofu to the bowl and drizzle with lemon juice.

  • 7

    Gently toss everything together so that the flavors meld. Adjust seasoning if needed.

  • 8

    Serve immediately, enjoying the contrasting textures and fresh, tangy finish.