Crispy Tofu and Fresh Arugula Salad with Lemon Vinaigrette

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

Crispy Tofu and Fresh Arugula Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Fresh Arugula Salad with Lemon Vinaigrette

A vibrant salad featuring crispy tofu, protein-packed edamame and roasted chickpeas nestled on a bed of peppery arugula with juicy cherry tomatoes, all drizzled with a zesty lemon vinaigrette. This fresh, nutrient-rich dish is satisfying and balanced for a wholesome meal.

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NUTRITION

535kcal
Protein
33.3g
Fat
29.6g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

75g Shelled Edamame

82g Roasted Chickpeas

40g Arugula

75g Cherry Tomatoes

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, add the tofu cubes and pan-fry until all sides are golden and crispy. Season lightly with salt and pepper.

  • 3

    In a large bowl, combine arugula, cherry tomatoes, shelled edamame, and roasted chickpeas.

  • 4

    In a small bowl, whisk together the remaining olive oil and lemon juice, adding salt and pepper to taste to create the vinaigrette.

  • 5

    Add the crispy tofu to the salad, drizzle with the lemon vinaigrette, and toss gently to combine all ingredients.

  • 6

    Serve immediately to enjoy the contrast of warm crispy tofu with the fresh salad.

Crispy Tofu and Fresh Arugula Salad with Lemon Vinaigrette

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

Crispy Tofu and Fresh Arugula Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Fresh Arugula Salad with Lemon Vinaigrette

A vibrant salad featuring crispy tofu, protein-packed edamame and roasted chickpeas nestled on a bed of peppery arugula with juicy cherry tomatoes, all drizzled with a zesty lemon vinaigrette. This fresh, nutrient-rich dish is satisfying and balanced for a wholesome meal.

NUTRITION

535kcal
Protein
33.3g
Fat
29.6g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

75g Shelled Edamame

82g Roasted Chickpeas

40g Arugula

75g Cherry Tomatoes

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, add the tofu cubes and pan-fry until all sides are golden and crispy. Season lightly with salt and pepper.

  • 3

    In a large bowl, combine arugula, cherry tomatoes, shelled edamame, and roasted chickpeas.

  • 4

    In a small bowl, whisk together the remaining olive oil and lemon juice, adding salt and pepper to taste to create the vinaigrette.

  • 5

    Add the crispy tofu to the salad, drizzle with the lemon vinaigrette, and toss gently to combine all ingredients.

  • 6

    Serve immediately to enjoy the contrast of warm crispy tofu with the fresh salad.