Crispy Tofu and Edamame Power Salad with Quinoa

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

Crispy Tofu and Edamame Power Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Salad with Quinoa

Enjoy a vibrant, protein-packed salad featuring crispy tofu and tender edamame tossed with fresh baby spinach, red bell pepper, and cucumber, all elevated by a zingy lemon dressing and a savory sprinkle of nutritional yeast for an extra protein boost.

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NUTRITION

352kcal
Protein
34.2g
Fat
17.2g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

120g Shelled Edamame

40g Baby Spinach

50g Red Bell Pepper

50g Cucumber

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Lightly season the tofu with preferred spices. In a nonstick pan, heat a small amount of oil spray over medium-high heat and pan-fry the tofu cubes until they are golden and crispy on all sides; set aside to cool slightly.

  • 3

    While the tofu is cooking, prepare the vegetables: rinse the baby spinach, dice the red bell pepper, and slice the cucumber into thin rounds or half-moons.

  • 4

    In a large bowl, combine the cooked tofu, edamame, spinach, red bell pepper, and cucumber.

  • 5

    Sprinkle the nutritional yeast over the salad for a savory, cheesy flavor and extra protein boost.

  • 6

    Drizzle the lemon juice over the salad and toss gently to combine all ingredients evenly.

  • 7

    Serve immediately and enjoy this refreshing, plant-powered lunch.

Crispy Tofu and Edamame Power Salad with Quinoa

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

Crispy Tofu and Edamame Power Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Salad with Quinoa

Enjoy a vibrant, protein-packed salad featuring crispy tofu and tender edamame tossed with fresh baby spinach, red bell pepper, and cucumber, all elevated by a zingy lemon dressing and a savory sprinkle of nutritional yeast for an extra protein boost.

NUTRITION

352kcal
Protein
34.2g
Fat
17.2g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

120g Shelled Edamame

40g Baby Spinach

50g Red Bell Pepper

50g Cucumber

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Lightly season the tofu with preferred spices. In a nonstick pan, heat a small amount of oil spray over medium-high heat and pan-fry the tofu cubes until they are golden and crispy on all sides; set aside to cool slightly.

  • 3

    While the tofu is cooking, prepare the vegetables: rinse the baby spinach, dice the red bell pepper, and slice the cucumber into thin rounds or half-moons.

  • 4

    In a large bowl, combine the cooked tofu, edamame, spinach, red bell pepper, and cucumber.

  • 5

    Sprinkle the nutritional yeast over the salad for a savory, cheesy flavor and extra protein boost.

  • 6

    Drizzle the lemon juice over the salad and toss gently to combine all ingredients evenly.

  • 7

    Serve immediately and enjoy this refreshing, plant-powered lunch.