Crispy Tofu and Lentil Power Salad with Roasted Vegetables

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

Crispy Tofu and Lentil Power Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Salad with Roasted Vegetables

Enjoy a vibrant and satisfying salad that combines crispy marinated tofu with hearty green lentils, fresh mixed greens, and a colorful medley of roasted carrots and red bell peppers. Accented with a light olive oil dressing, a sprinkle of nutritional yeast, and hemp seeds for an extra protein boost, this salad is a delightful, protein-packed vegetarian meal perfect for lunch.

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NUTRITION

481kcal
Protein
37.4g
Fat
20.3g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

3/4 cup Cooked Green Lentils (approx. 150g)

30g Mixed Salad Greens

50g Carrot

50g Red Bell Pepper

1 tsp Olive Oil

1 tbsp Nutritional Yeast

1 tbsp Hemp Seeds

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PREPARATION

  • 1

    Press the tofu gently with a clean towel to remove excess moisture. Cut into cubes and marinate lightly with a pinch of salt, pepper, and a few drops of olive oil.

  • 2

    Preheat your oven to 400°F. Toss the carrot and red bell pepper (cut into bite-sized pieces) with a minimal drizzle of olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the oven on a baking sheet for about 15 minutes or until they are tender and slightly caramelized.

  • 4

    In a mixing bowl, combine the cooked green lentils, mixed salad greens, and the roasted vegetables.

  • 5

    Lightly pan-fry the tofu cubes in a non-stick skillet over medium-high heat until all sides are golden and crispy.

  • 6

    Gently toss the crispy tofu into the salad, then sprinkle nutritional yeast and hemp seeds over the top.

  • 7

    Drizzle a final touch of olive oil if desired, season with salt and pepper, and serve immediately.

Crispy Tofu and Lentil Power Salad with Roasted Vegetables

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

Crispy Tofu and Lentil Power Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Salad with Roasted Vegetables

Enjoy a vibrant and satisfying salad that combines crispy marinated tofu with hearty green lentils, fresh mixed greens, and a colorful medley of roasted carrots and red bell peppers. Accented with a light olive oil dressing, a sprinkle of nutritional yeast, and hemp seeds for an extra protein boost, this salad is a delightful, protein-packed vegetarian meal perfect for lunch.

NUTRITION

481kcal
Protein
37.4g
Fat
20.3g
Carbs
45.9g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

3/4 cup Cooked Green Lentils (approx. 150g)

30g Mixed Salad Greens

50g Carrot

50g Red Bell Pepper

1 tsp Olive Oil

1 tbsp Nutritional Yeast

1 tbsp Hemp Seeds

PREPARATION

  • 1

    Press the tofu gently with a clean towel to remove excess moisture. Cut into cubes and marinate lightly with a pinch of salt, pepper, and a few drops of olive oil.

  • 2

    Preheat your oven to 400°F. Toss the carrot and red bell pepper (cut into bite-sized pieces) with a minimal drizzle of olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the oven on a baking sheet for about 15 minutes or until they are tender and slightly caramelized.

  • 4

    In a mixing bowl, combine the cooked green lentils, mixed salad greens, and the roasted vegetables.

  • 5

    Lightly pan-fry the tofu cubes in a non-stick skillet over medium-high heat until all sides are golden and crispy.

  • 6

    Gently toss the crispy tofu into the salad, then sprinkle nutritional yeast and hemp seeds over the top.

  • 7

    Drizzle a final touch of olive oil if desired, season with salt and pepper, and serve immediately.