Crispy Tofu and Edamame Quinoa Salad

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

Crispy Tofu and Edamame Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Quinoa Salad

Enjoy a hearty, refreshing salad featuring crispy tofu, tender edamame, and fluffy quinoa tossed with colorful red bell pepper and mixed greens. A hint of lemon, garlic, and olive oil elevates this dish to a satisfying and protein-packed lunch, perfect for a clean, balanced meal.

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NUTRITION

466kcal
Protein
33.2g
Fat
19.5g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

100g Shelled Edamame

100g Cooked Quinoa

50g Red Bell Pepper

50g Mixed Salad Greens

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Press the tofu to remove excess moisture. Cut it into small cubes.

  • 2

    In a bowl, gently toss the tofu cubes with olive oil, salt, and pepper. Let it marinate for 5 minutes.

  • 3

    Preheat your oven to 400°F. Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway, until crispy and golden.

  • 4

    While the tofu is baking, prepare the quinoa following package instructions and let it cool slightly.

  • 5

    In a large bowl, combine the cooked quinoa, shelled edamame, diced red bell pepper, and mixed salad greens.

  • 6

    In a small bowl, whisk together lemon juice, minced garlic, a pinch of salt, and a dash of pepper.

  • 7

    Once the tofu is crispy, add it to the salad bowl and drizzle the dressing over the top. Toss gently to combine all the flavors.

  • 8

    Serve immediately and enjoy your protein-packed, vegetarian quinoa salad.

Crispy Tofu and Edamame Quinoa Salad

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

Crispy Tofu and Edamame Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Quinoa Salad

Enjoy a hearty, refreshing salad featuring crispy tofu, tender edamame, and fluffy quinoa tossed with colorful red bell pepper and mixed greens. A hint of lemon, garlic, and olive oil elevates this dish to a satisfying and protein-packed lunch, perfect for a clean, balanced meal.

NUTRITION

466kcal
Protein
33.2g
Fat
19.5g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

100g Shelled Edamame

100g Cooked Quinoa

50g Red Bell Pepper

50g Mixed Salad Greens

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Press the tofu to remove excess moisture. Cut it into small cubes.

  • 2

    In a bowl, gently toss the tofu cubes with olive oil, salt, and pepper. Let it marinate for 5 minutes.

  • 3

    Preheat your oven to 400°F. Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway, until crispy and golden.

  • 4

    While the tofu is baking, prepare the quinoa following package instructions and let it cool slightly.

  • 5

    In a large bowl, combine the cooked quinoa, shelled edamame, diced red bell pepper, and mixed salad greens.

  • 6

    In a small bowl, whisk together lemon juice, minced garlic, a pinch of salt, and a dash of pepper.

  • 7

    Once the tofu is crispy, add it to the salad bowl and drizzle the dressing over the top. Toss gently to combine all the flavors.

  • 8

    Serve immediately and enjoy your protein-packed, vegetarian quinoa salad.