Crispy Chopped Vegetable Salad with Creamy Feta

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

Crispy Chopped Vegetable Salad with Creamy Feta

YOUR SOLIN GENERATED RECIPE

Crispy Chopped Vegetable Salad with Creamy Feta

A vibrant, crunchy salad featuring crispy pan-fried tofu cubes, tender chickpeas, bright edamame, and a medley of fresh chopped vegetables, all tossed with creamy crumbled feta. This salad offers a delightful mix of textures and flavors, perfect for a satisfying and balanced meal.

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NUTRITION

535kcal
Protein
37g
Fat
26g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Extra-Firm Tofu

1 oz Feta Cheese

1/2 cup Chickpeas (drained)

1/2 cup Shelled Edamame

1 Boiled Egg

1 cup Mixed Salad Vegetables

1 tsp Olive Oil

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PREPARATION

  • 1

    Press and drain the extra-firm tofu to remove excess moisture. Cut it into small cubes.

  • 2

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes, season lightly with salt and pepper, and fry until all sides are golden and crispy. Remove from heat and let cool.

  • 3

    In a large bowl, combine the chopped mixed salad vegetables including tomatoes, cucumber, red bell pepper, and red onion.

  • 4

    Add the drained chickpeas and shelled edamame to the vegetables.

  • 5

    Peel and chop the boiled egg into bite-sized pieces, and add to the bowl.

  • 6

    Gently fold in the cooled crispy tofu cubes and crumble the feta cheese over the salad.

  • 7

    Toss all the ingredients lightly to ensure even distribution of flavors. Serve immediately or chill slightly before serving.

Crispy Chopped Vegetable Salad with Creamy Feta

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

Crispy Chopped Vegetable Salad with Creamy Feta

YOUR SOLIN GENERATED RECIPE

Crispy Chopped Vegetable Salad with Creamy Feta

A vibrant, crunchy salad featuring crispy pan-fried tofu cubes, tender chickpeas, bright edamame, and a medley of fresh chopped vegetables, all tossed with creamy crumbled feta. This salad offers a delightful mix of textures and flavors, perfect for a satisfying and balanced meal.

NUTRITION

535kcal
Protein
37g
Fat
26g
Carbs
46.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Extra-Firm Tofu

1 oz Feta Cheese

1/2 cup Chickpeas (drained)

1/2 cup Shelled Edamame

1 Boiled Egg

1 cup Mixed Salad Vegetables

1 tsp Olive Oil

PREPARATION

  • 1

    Press and drain the extra-firm tofu to remove excess moisture. Cut it into small cubes.

  • 2

    Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes, season lightly with salt and pepper, and fry until all sides are golden and crispy. Remove from heat and let cool.

  • 3

    In a large bowl, combine the chopped mixed salad vegetables including tomatoes, cucumber, red bell pepper, and red onion.

  • 4

    Add the drained chickpeas and shelled edamame to the vegetables.

  • 5

    Peel and chop the boiled egg into bite-sized pieces, and add to the bowl.

  • 6

    Gently fold in the cooled crispy tofu cubes and crumble the feta cheese over the salad.

  • 7

    Toss all the ingredients lightly to ensure even distribution of flavors. Serve immediately or chill slightly before serving.