Crispy Tofu and Lentil Power Salad with Roasted Vegetables

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

Crispy Tofu and Lentil Power Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Salad with Roasted Vegetables

Enjoy a vibrant, protein-packed vegetarian salad featuring crispy extra-firm tofu paired with hearty cooked lentils, finished with a sprinkle of toasted pumpkin seeds and a medley of tender roasted vegetables. Every bite delivers a satisfying crunch and robust flavor, perfect for a rejuvenating midday meal.

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NUTRITION

446kcal
Protein
37.4g
Fat
12.7g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra-Firm Tofu

1 cup Cooked Lentils (approx. 200 grams)

8 grams Pumpkin Seeds

150 grams Roasted Vegetables Mix

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PREPARATION

  • 1

    Press the tofu between paper towels for about 15-20 minutes to remove excess moisture. Once drained, cut the tofu into bite-sized cubes.

  • 2

    Preheat your oven to 400°F. Toss the mixed vegetables (bell pepper, zucchini, red onion) with a light drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, heat a non-stick skillet over medium-high heat. Lightly coat the tofu cubes with a sprinkle of cornstarch, salt, and pepper for extra crispiness, then sauté them until golden on all sides, about 5-7 minutes.

  • 4

    In a large bowl, combine the crispy tofu, cooked lentils, roasted vegetables, and pumpkin seeds. Toss gently to mix the textures and flavors.

  • 5

    Serve immediately for a warm salad that packs a protein punch perfect for a satisfying lunch.

Crispy Tofu and Lentil Power Salad with Roasted Vegetables

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

Crispy Tofu and Lentil Power Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Salad with Roasted Vegetables

Enjoy a vibrant, protein-packed vegetarian salad featuring crispy extra-firm tofu paired with hearty cooked lentils, finished with a sprinkle of toasted pumpkin seeds and a medley of tender roasted vegetables. Every bite delivers a satisfying crunch and robust flavor, perfect for a rejuvenating midday meal.

NUTRITION

446kcal
Protein
37.4g
Fat
12.7g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra-Firm Tofu

1 cup Cooked Lentils (approx. 200 grams)

8 grams Pumpkin Seeds

150 grams Roasted Vegetables Mix

PREPARATION

  • 1

    Press the tofu between paper towels for about 15-20 minutes to remove excess moisture. Once drained, cut the tofu into bite-sized cubes.

  • 2

    Preheat your oven to 400°F. Toss the mixed vegetables (bell pepper, zucchini, red onion) with a light drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, heat a non-stick skillet over medium-high heat. Lightly coat the tofu cubes with a sprinkle of cornstarch, salt, and pepper for extra crispiness, then sauté them until golden on all sides, about 5-7 minutes.

  • 4

    In a large bowl, combine the crispy tofu, cooked lentils, roasted vegetables, and pumpkin seeds. Toss gently to mix the textures and flavors.

  • 5

    Serve immediately for a warm salad that packs a protein punch perfect for a satisfying lunch.