Crispy Plant-Based Nuggets with Spinach Tomato Salad and Creamy Cottage Cheese

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

Crispy Plant-Based Nuggets with Spinach Tomato Salad and Creamy Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Crispy Plant-Based Nuggets with Spinach Tomato Salad and Creamy Cottage Cheese

Savor a balanced plate featuring crispy, golden-baked tofu nuggets encrusted in seasoned whole wheat flour and nutritional yeast for a satisfying crunch, accompanied by a refreshing spinach and tomato salad tossed in a zesty lemon dressing, and complemented with a side of creamy, low-fat cottage cheese.

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NUTRITION

452kcal
Protein
44.1g
Fat
15g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

30g Whole Wheat Flour (approx. 1/4 cup)

2 tbsp Nutritional Yeast

1 spray Olive Oil

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

1/2 cup Low-Fat Cottage Cheese

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine whole wheat flour, nutritional yeast, garlic powder, salt, and pepper.

  • 3

    Coat each tofu piece lightly in the flour mixture.

  • 4

    Preheat a non-stick skillet over medium heat and lightly spray with olive oil. Cook the tofu pieces for about 3-4 minutes on each side until golden and crispy.

  • 5

    While the tofu cooks, prepare the salad by tossing baby spinach and halved cherry tomatoes with lemon juice, a pinch of salt, and a light drizzle of olive oil if desired.

  • 6

    Plate the crispy tofu nuggets alongside the fresh salad and serve with a side of creamy low-fat cottage cheese.

  • 7

    Enjoy your balanced meal packed with protein and vibrant flavors.

Crispy Plant-Based Nuggets with Spinach Tomato Salad and Creamy Cottage Cheese

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

Crispy Plant-Based Nuggets with Spinach Tomato Salad and Creamy Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Crispy Plant-Based Nuggets with Spinach Tomato Salad and Creamy Cottage Cheese

Savor a balanced plate featuring crispy, golden-baked tofu nuggets encrusted in seasoned whole wheat flour and nutritional yeast for a satisfying crunch, accompanied by a refreshing spinach and tomato salad tossed in a zesty lemon dressing, and complemented with a side of creamy, low-fat cottage cheese.

NUTRITION

452kcal
Protein
44.1g
Fat
15g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

30g Whole Wheat Flour (approx. 1/4 cup)

2 tbsp Nutritional Yeast

1 spray Olive Oil

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

1/2 cup Low-Fat Cottage Cheese

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a shallow dish, combine whole wheat flour, nutritional yeast, garlic powder, salt, and pepper.

  • 3

    Coat each tofu piece lightly in the flour mixture.

  • 4

    Preheat a non-stick skillet over medium heat and lightly spray with olive oil. Cook the tofu pieces for about 3-4 minutes on each side until golden and crispy.

  • 5

    While the tofu cooks, prepare the salad by tossing baby spinach and halved cherry tomatoes with lemon juice, a pinch of salt, and a light drizzle of olive oil if desired.

  • 6

    Plate the crispy tofu nuggets alongside the fresh salad and serve with a side of creamy low-fat cottage cheese.

  • 7

    Enjoy your balanced meal packed with protein and vibrant flavors.