Crispy Tofu and Edamame Power Salad with Quinoa

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

Crispy Tofu and Edamame Power Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Salad with Quinoa

Enjoy a vibrant, protein-packed, and satisfying vegetarian salad featuring crispy baked tofu, bright edamame, and a modest serving of quinoa. This power salad delivers a medley of textures and flavors, with crunchy tofu contrasts and the nutty subtlety of quinoa, all brought together with a savory nutritional yeast sprinkle for an extra umami boost. Perfect for a light yet filling lunch!

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NUTRITION

493kcal
Protein
40.7g
Fat
25g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

240g Firm Tofu

150g Shelled Edamame

50g Cooked Quinoa

1 tbsp Nutritional Yeast

1 tbsp Panko Breadcrumbs

1 tsp Olive Oil

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 cubes.

  • 2

    Preheat the oven to 400°F. Toss the tofu cubes with a drizzle of olive oil, a pinch of salt and pepper, and coat lightly with panko breadcrumbs for extra crunch.

  • 3

    Spread the tofu on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning halfway through, until crispy and golden.

  • 4

    Meanwhile, in a bowl combine the shelled edamame with the cooked quinoa. Sprinkle in the nutritional yeast and adjust seasoning with salt and pepper.

  • 5

    Once the tofu is baked, gently fold it into the edamame-quinoa mix.

  • 6

    Plate the salad and serve warm or at room temperature for a satisfying, protein-rich vegetarian lunch.

Crispy Tofu and Edamame Power Salad with Quinoa

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

Crispy Tofu and Edamame Power Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Salad with Quinoa

Enjoy a vibrant, protein-packed, and satisfying vegetarian salad featuring crispy baked tofu, bright edamame, and a modest serving of quinoa. This power salad delivers a medley of textures and flavors, with crunchy tofu contrasts and the nutty subtlety of quinoa, all brought together with a savory nutritional yeast sprinkle for an extra umami boost. Perfect for a light yet filling lunch!

NUTRITION

493kcal
Protein
40.7g
Fat
25g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

240g Firm Tofu

150g Shelled Edamame

50g Cooked Quinoa

1 tbsp Nutritional Yeast

1 tbsp Panko Breadcrumbs

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F. Toss the tofu cubes with a drizzle of olive oil, a pinch of salt and pepper, and coat lightly with panko breadcrumbs for extra crunch.

  • 3

    Spread the tofu on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning halfway through, until crispy and golden.

  • 4

    Meanwhile, in a bowl combine the shelled edamame with the cooked quinoa. Sprinkle in the nutritional yeast and adjust seasoning with salt and pepper.

  • 5

    Once the tofu is baked, gently fold it into the edamame-quinoa mix.

  • 6

    Plate the salad and serve warm or at room temperature for a satisfying, protein-rich vegetarian lunch.