Lentil and Quinoa Power Bowl with Crispy Tofu

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

Lentil and Quinoa Power Bowl with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Crispy Tofu

Savor a vibrant bowl packed with crispy tofu, hearty lentils, and nutty quinoa complemented by fresh spinach and red bell pepper, all drizzled with zesty lemon to create a balanced, satisfying vegetarian meal.

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NUTRITION

449kcal
Protein
37.9g
Fat
11.9g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

150g Cooked Lentils

1/3 cup Cooked Quinoa (~60g)

1 cup Baby Spinach

50g Red Bell Pepper

1 tbsp Fresh Lemon Juice

Salt, Pepper, Garlic Powder

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    In a bowl, season the tofu cubes with salt, pepper, and garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat and lightly sauté the tofu until all sides are golden and crispy, about 8-10 minutes.

  • 4

    While the tofu is cooking, prepare your bowl by layering the cooked lentils, cooked quinoa, baby spinach, and sliced red bell pepper.

  • 5

    Add the crispy tofu on top of the vegetables and grains.

  • 6

    Drizzle fresh lemon juice over the bowl and gently toss to combine the flavors.

  • 7

    Adjust seasoning if needed and serve immediately.

Lentil and Quinoa Power Bowl with Crispy Tofu

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

Lentil and Quinoa Power Bowl with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Power Bowl with Crispy Tofu

Savor a vibrant bowl packed with crispy tofu, hearty lentils, and nutty quinoa complemented by fresh spinach and red bell pepper, all drizzled with zesty lemon to create a balanced, satisfying vegetarian meal.

NUTRITION

449kcal
Protein
37.9g
Fat
11.9g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

150g Cooked Lentils

1/3 cup Cooked Quinoa (~60g)

1 cup Baby Spinach

50g Red Bell Pepper

1 tbsp Fresh Lemon Juice

Salt, Pepper, Garlic Powder

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    In a bowl, season the tofu cubes with salt, pepper, and garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat and lightly sauté the tofu until all sides are golden and crispy, about 8-10 minutes.

  • 4

    While the tofu is cooking, prepare your bowl by layering the cooked lentils, cooked quinoa, baby spinach, and sliced red bell pepper.

  • 5

    Add the crispy tofu on top of the vegetables and grains.

  • 6

    Drizzle fresh lemon juice over the bowl and gently toss to combine the flavors.

  • 7

    Adjust seasoning if needed and serve immediately.