Crispy Tofu and Vegetable Stir-Fry with Brown Rice

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

Crispy Tofu and Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Vegetable Stir-Fry with Brown Rice

Kickstart your day with this vibrant, savory stir-fry featuring crispy tofu and a medley of colorful vegetables, all tossed over a bed of hearty brown rice. The dish offers a delightful blend of textures and flavors, with a light garlic-soy dressing that ties everything together for a tasty and energizing breakfast.

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NUTRITION

312kcal
Protein
17.1g
Fat
12.9g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Firm Tofu (156g)

1/2 cup cooked Brown Rice (100g)

1/4 medium Red Bell Pepper (50g)

1/4 cup julienned Carrot (30g)

1/4 cup Snap Peas (25g)

1 clove minced Garlic (3g)

1 tsp Olive Oil (5g)

1 tsp Low-Sodium Soy Sauce (5g)

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PREPARATION

  • 1

    Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Heat olive oil in a non-stick skillet over medium heat. Add the tofu cubes and sauté until they turn golden and crispy on all sides.

  • 3

    Add minced garlic and stir for about 30 seconds until fragrant.

  • 4

    Toss in the red bell pepper, julienned carrots, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

  • 5

    Add the low-sodium soy sauce and stir to evenly coat the tofu and vegetables.

  • 6

    Serve the crispy tofu and vegetable mix over a bed of cooked brown rice. Enjoy your balanced and energizing breakfast.

Crispy Tofu and Vegetable Stir-Fry with Brown Rice

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

Crispy Tofu and Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Vegetable Stir-Fry with Brown Rice

Kickstart your day with this vibrant, savory stir-fry featuring crispy tofu and a medley of colorful vegetables, all tossed over a bed of hearty brown rice. The dish offers a delightful blend of textures and flavors, with a light garlic-soy dressing that ties everything together for a tasty and energizing breakfast.

NUTRITION

312kcal
Protein
17.1g
Fat
12.9g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Firm Tofu (156g)

1/2 cup cooked Brown Rice (100g)

1/4 medium Red Bell Pepper (50g)

1/4 cup julienned Carrot (30g)

1/4 cup Snap Peas (25g)

1 clove minced Garlic (3g)

1 tsp Olive Oil (5g)

1 tsp Low-Sodium Soy Sauce (5g)

PREPARATION

  • 1

    Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Heat olive oil in a non-stick skillet over medium heat. Add the tofu cubes and sauté until they turn golden and crispy on all sides.

  • 3

    Add minced garlic and stir for about 30 seconds until fragrant.

  • 4

    Toss in the red bell pepper, julienned carrots, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

  • 5

    Add the low-sodium soy sauce and stir to evenly coat the tofu and vegetables.

  • 6

    Serve the crispy tofu and vegetable mix over a bed of cooked brown rice. Enjoy your balanced and energizing breakfast.