Lentil and Chickpea Stir Fry with Broccoli, Edamame, and Tofu

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

Lentil and Chickpea Stir Fry with Broccoli, Edamame, and Tofu

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stir Fry with Broccoli, Edamame, and Tofu

Enjoy a vibrant vegan stir fry featuring hearty lentils and chickpeas complemented by crisp broccoli, edamame, and tofu. This dish is lightly sautéed with garlic and ginger in a splash of low-sodium soy sauce and a hint of sesame oil, creating a delightfully balanced meal with satisfying protein and flavor.

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NUTRITION

556kcal
Protein
41.2g
Fat
17.7g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (99g)

1/2 cup Cooked Chickpeas (82g)

1/2 cup Shelled Edamame (78g)

1 cup Broccoli (91g)

125g Firm Tofu

2 cloves Minced Garlic

1 tsp Grated Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

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PREPARATION

  • 1

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

  • 2

    Heat the sesame oil in a large non-stick skillet or wok over medium heat.

  • 3

    Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

  • 4

    Add the tofu cubes to the skillet, lightly browning them on all sides for about 3-4 minutes.

  • 5

    Stir in the cooked lentils, chickpeas, and edamame. Sauté for an additional 2 minutes.

  • 6

    Add the broccoli and low-sodium soy sauce, tossing well to combine all ingredients.

  • 7

    Cook for another 3-4 minutes until the broccoli is tender but still crisp.

  • 8

    Adjust seasoning if needed and serve warm.

Lentil and Chickpea Stir Fry with Broccoli, Edamame, and Tofu

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

Lentil and Chickpea Stir Fry with Broccoli, Edamame, and Tofu

YOUR SOLIN GENERATED RECIPE

Lentil and Chickpea Stir Fry with Broccoli, Edamame, and Tofu

Enjoy a vibrant vegan stir fry featuring hearty lentils and chickpeas complemented by crisp broccoli, edamame, and tofu. This dish is lightly sautéed with garlic and ginger in a splash of low-sodium soy sauce and a hint of sesame oil, creating a delightfully balanced meal with satisfying protein and flavor.

NUTRITION

556kcal
Protein
41.2g
Fat
17.7g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Lentils (99g)

1/2 cup Cooked Chickpeas (82g)

1/2 cup Shelled Edamame (78g)

1 cup Broccoli (91g)

125g Firm Tofu

2 cloves Minced Garlic

1 tsp Grated Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

PREPARATION

  • 1

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

  • 2

    Heat the sesame oil in a large non-stick skillet or wok over medium heat.

  • 3

    Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

  • 4

    Add the tofu cubes to the skillet, lightly browning them on all sides for about 3-4 minutes.

  • 5

    Stir in the cooked lentils, chickpeas, and edamame. Sauté for an additional 2 minutes.

  • 6

    Add the broccoli and low-sodium soy sauce, tossing well to combine all ingredients.

  • 7

    Cook for another 3-4 minutes until the broccoli is tender but still crisp.

  • 8

    Adjust seasoning if needed and serve warm.