Crispy Tofu High-Protein Vegetarian Pad Thai

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

Crispy Tofu High-Protein Vegetarian Pad Thai

YOUR SOLIN GENERATED RECIPE

Crispy Tofu High-Protein Vegetarian Pad Thai

Enjoy a vibrant and satisfying twist on traditional pad thai with crispy tofu, tender edamame, and low-calorie shirataki noodles, all tossed in a tangy and aromatic pad thai sauce. The dish offers a crunch from fresh red bell peppers and bean sprouts, while a sprinkle of peanuts adds the perfect finishing touch.

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NUTRITION

438kcal
Protein
38g
Fat
21.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

150 grams Extra Firm Tofu

1 cup Shelled Edamame (155g)

3 ounces Shirataki Rice Noodles

1/2 medium Red Bell Pepper

1/2 cup Bean Sprouts

1 tbsp Crushed Peanuts

2 tbsp Pad Thai Sauce

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PREPARATION

  • 1

    Drain and press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes.

  • 2

    Heat a non-stick skillet over medium-high heat and add the tofu cubes. Cook until all sides turn crispy and golden, about 5-7 minutes. Remove and set aside.

  • 3

    Prepare the shirataki noodles according to package instructions, usually by rinsing them thoroughly under warm water and then lightly heating in a pan.

  • 4

    In the same skillet, add a splash of water (or a light cooking spray) and stir-fry the red bell pepper slices and bean sprouts for 2 minutes until just tender.

  • 5

    Add the cooked tofu back into the pan along with the edamame and noodles. Drizzle with the Pad Thai sauce and toss everything together until well combined and heated through.

  • 6

    Plate the stir-fry and garnish with a sprinkle of crushed peanuts. Serve immediately for a delicious, high-protein, vegetarian pad thai.

Crispy Tofu High-Protein Vegetarian Pad Thai

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

Crispy Tofu High-Protein Vegetarian Pad Thai

YOUR SOLIN GENERATED RECIPE

Crispy Tofu High-Protein Vegetarian Pad Thai

Enjoy a vibrant and satisfying twist on traditional pad thai with crispy tofu, tender edamame, and low-calorie shirataki noodles, all tossed in a tangy and aromatic pad thai sauce. The dish offers a crunch from fresh red bell peppers and bean sprouts, while a sprinkle of peanuts adds the perfect finishing touch.

NUTRITION

438kcal
Protein
38g
Fat
21.2g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

150 grams Extra Firm Tofu

1 cup Shelled Edamame (155g)

3 ounces Shirataki Rice Noodles

1/2 medium Red Bell Pepper

1/2 cup Bean Sprouts

1 tbsp Crushed Peanuts

2 tbsp Pad Thai Sauce

PREPARATION

  • 1

    Drain and press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes.

  • 2

    Heat a non-stick skillet over medium-high heat and add the tofu cubes. Cook until all sides turn crispy and golden, about 5-7 minutes. Remove and set aside.

  • 3

    Prepare the shirataki noodles according to package instructions, usually by rinsing them thoroughly under warm water and then lightly heating in a pan.

  • 4

    In the same skillet, add a splash of water (or a light cooking spray) and stir-fry the red bell pepper slices and bean sprouts for 2 minutes until just tender.

  • 5

    Add the cooked tofu back into the pan along with the edamame and noodles. Drizzle with the Pad Thai sauce and toss everything together until well combined and heated through.

  • 6

    Plate the stir-fry and garnish with a sprinkle of crushed peanuts. Serve immediately for a delicious, high-protein, vegetarian pad thai.