Crispy Tofu and Quinoa Power Salad with Edamame

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

Crispy Tofu and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Edamame

A vibrant, protein-packed salad featuring crispy cubes of golden tofu, nutty quinoa, and tender edamame tossed with fresh baby spinach and sweet red bell pepper, all brightened by a splash of zesty lemon juice. This salad is light yet satisfying, offering a perfect balance of textures and flavors for a nutritious lunch.

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NUTRITION

319kcal
Protein
32.4g
Fat
13g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

170g firm tofu

1/4 cup cooked quinoa

100g shelled edamame

1 cup baby spinach

1/4 cup diced red bell pepper

1 tbsp lemon juice

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into small cubes. Optionally, lightly coat the cubes in a pinch of cornstarch for extra crispiness.

  • 2

    Heat a non-stick pan over medium heat. Cook the tofu cubes lightly without added oil or using an oil spray, until they develop a light golden crust. Remove from heat.

  • 3

    In a large bowl, combine the cooked quinoa, edamame, baby spinach, and diced red bell pepper.

  • 4

    Gently fold in the crispy tofu cubes.

  • 5

    Drizzle with lemon juice and toss the salad lightly to coat all ingredients evenly.

  • 6

    Serve immediately and enjoy your protein-powered, refreshing salad.

Crispy Tofu and Quinoa Power Salad with Edamame

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

Crispy Tofu and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Edamame

A vibrant, protein-packed salad featuring crispy cubes of golden tofu, nutty quinoa, and tender edamame tossed with fresh baby spinach and sweet red bell pepper, all brightened by a splash of zesty lemon juice. This salad is light yet satisfying, offering a perfect balance of textures and flavors for a nutritious lunch.

NUTRITION

319kcal
Protein
32.4g
Fat
13g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

170g firm tofu

1/4 cup cooked quinoa

100g shelled edamame

1 cup baby spinach

1/4 cup diced red bell pepper

1 tbsp lemon juice

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into small cubes. Optionally, lightly coat the cubes in a pinch of cornstarch for extra crispiness.

  • 2

    Heat a non-stick pan over medium heat. Cook the tofu cubes lightly without added oil or using an oil spray, until they develop a light golden crust. Remove from heat.

  • 3

    In a large bowl, combine the cooked quinoa, edamame, baby spinach, and diced red bell pepper.

  • 4

    Gently fold in the crispy tofu cubes.

  • 5

    Drizzle with lemon juice and toss the salad lightly to coat all ingredients evenly.

  • 6

    Serve immediately and enjoy your protein-powered, refreshing salad.