Lentil and Vegetable Stir-Fry with Seared Tofu

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

Lentil and Vegetable Stir-Fry with Seared Tofu

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir-Fry with Seared Tofu

Savor a vibrant blend of seared tofu with hearty lentils and crisp colorful vegetables in a lightly seasoned stir-fry. This dish delivers a satisfying texture and wholesome flavors, featuring tender tofu, flavorful red bell pepper, zucchini, and carrots, all finished with a hint of aromatic garlic and a splash of toasted sesame oil.

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NUTRITION

337kcal
Protein
36.6g
Fat
12.5g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

150 grams Firm Tofu

100 grams Cooked Lentils

75 grams Red Bell Pepper

100 grams Zucchini

61 grams Carrot

3 grams Garlic

1 teaspoon Sesame Oil

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PREPARATION

  • 1

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

  • 2

    Heat a nonstick skillet over medium-high heat and add a light spray of oil. Add the tofu cubes and sear until golden on all sides. Remove and set aside.

  • 3

    In the same skillet, add minced garlic and stir for about 30 seconds until fragrant.

  • 4

    Add chopped red bell pepper, zucchini, and sliced carrots to the skillet. Stir-fry the vegetables for about 4-5 minutes until just tender but still crisp.

  • 5

    Stir in the cooked lentils and seared tofu, mixing gently to combine all ingredients.

  • 6

    Drizzle 1 teaspoon of sesame oil over the mixture, and season with salt and pepper to taste. Cook for an additional 1-2 minutes to allow flavors to meld.

  • 7

    Serve warm and enjoy your vibrant, protein-packed vegan stir-fry.

Lentil and Vegetable Stir-Fry with Seared Tofu

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

Lentil and Vegetable Stir-Fry with Seared Tofu

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Stir-Fry with Seared Tofu

Savor a vibrant blend of seared tofu with hearty lentils and crisp colorful vegetables in a lightly seasoned stir-fry. This dish delivers a satisfying texture and wholesome flavors, featuring tender tofu, flavorful red bell pepper, zucchini, and carrots, all finished with a hint of aromatic garlic and a splash of toasted sesame oil.

NUTRITION

337kcal
Protein
36.6g
Fat
12.5g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

150 grams Firm Tofu

100 grams Cooked Lentils

75 grams Red Bell Pepper

100 grams Zucchini

61 grams Carrot

3 grams Garlic

1 teaspoon Sesame Oil

PREPARATION

  • 1

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

  • 2

    Heat a nonstick skillet over medium-high heat and add a light spray of oil. Add the tofu cubes and sear until golden on all sides. Remove and set aside.

  • 3

    In the same skillet, add minced garlic and stir for about 30 seconds until fragrant.

  • 4

    Add chopped red bell pepper, zucchini, and sliced carrots to the skillet. Stir-fry the vegetables for about 4-5 minutes until just tender but still crisp.

  • 5

    Stir in the cooked lentils and seared tofu, mixing gently to combine all ingredients.

  • 6

    Drizzle 1 teaspoon of sesame oil over the mixture, and season with salt and pepper to taste. Cook for an additional 1-2 minutes to allow flavors to meld.

  • 7

    Serve warm and enjoy your vibrant, protein-packed vegan stir-fry.