YOUR SOLIN GENERATED RECIPE
Grilled Tofu and Vegetable Salad with Lemon Vinaigrette
Savor the fresh flavors of grilled tofu paired with a crisp medley of garden vegetables, lightly dressed in a zesty lemon vinaigrette. This clean, vibrant salad provides a balanced, protein-rich lunch that is both refreshing and satisfying.
INGREDIENTS
320g Firm Tofu
50g Mixed Greens
80g Cherry Tomatoes
50g Cucumber
50g Red Bell Pepper
30g Red Onion
1 tbsp Nutritional Yeast
2 tbsp Lemon Juice
1/2 tsp Olive Oil
PREPARATION
Drain and press the tofu for at least 15 minutes to remove excess water. Slice into 1/2-inch thick slabs.
Preheat a grill pan over medium-high heat. Lightly brush the tofu slices with a tiny drizzle of olive oil and season with salt and pepper if desired.
Grill the tofu for about 3-4 minutes on each side until grill marks appear and the tofu is heated through.
In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, diced red bell pepper, and thinly sliced red onion.
Add the grilled tofu on top of the vegetables.
In a small bowl, whisk together lemon juice, the remaining olive oil, and nutritional yeast. Drizzle the lemon vinaigrette over the salad.
Toss gently to combine all ingredients. Serve immediately with a side of your favorite coffee if desired.