Lentil and Vegetable Protein Stir-Fry

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

Lentil and Vegetable Protein Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Protein Stir-Fry

Savor a vibrant, protein-packed vegan stir-fry that harmonizes hearty lentils, firm tofu, and crisp garden vegetables in a zesty garlic-ginger soy glaze. This colorful dish delivers a satisfying blend of textures and flavors, featuring tender lentils, silky tofu, and fresh, crunchy veggies, all lightly sautéed to preserve their natural vibrancy.

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NUTRITION

375kcal
Protein
29.2g
Fat
9.2g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Green Lentils (100g)

100g Firm Tofu

1/2 cup Shelled Edamame (75g)

1 Red Bell Pepper (100g)

1 Carrot (50g)

1/2 cup Snow Peas (50g)

1/2 tsp Olive Oil

1 clove Minced Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Press the tofu gently between paper towels to remove excess moisture and cut it into 1cm cubes.

  • 2

    Heat 1/2 tsp olive oil in a non-stick skillet or wok over medium-high heat.

  • 3

    Add minced garlic and grated ginger, stirring for about 30 seconds until aromatic.

  • 4

    Add the tofu cubes and stir-fry for 3-4 minutes until they begin to turn golden on the edges.

  • 5

    Toss in the red bell pepper (sliced), sliced carrot rounds, and snow peas; continue stir-frying for another 3 minutes until the vegetables are crisp-tender.

  • 6

    Gently stir in the cooked green lentils and shelled edamame, followed by the low-sodium soy sauce, mixing well to coat all ingredients.

  • 7

    Cook for an additional 2 minutes to warm the lentils and edamame without overcooking the vegetables.

  • 8

    Remove from heat, taste, and adjust seasonings if needed before serving.

Lentil and Vegetable Protein Stir-Fry

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

Lentil and Vegetable Protein Stir-Fry

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Protein Stir-Fry

Savor a vibrant, protein-packed vegan stir-fry that harmonizes hearty lentils, firm tofu, and crisp garden vegetables in a zesty garlic-ginger soy glaze. This colorful dish delivers a satisfying blend of textures and flavors, featuring tender lentils, silky tofu, and fresh, crunchy veggies, all lightly sautéed to preserve their natural vibrancy.

NUTRITION

375kcal
Protein
29.2g
Fat
9.2g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Cooked Green Lentils (100g)

100g Firm Tofu

1/2 cup Shelled Edamame (75g)

1 Red Bell Pepper (100g)

1 Carrot (50g)

1/2 cup Snow Peas (50g)

1/2 tsp Olive Oil

1 clove Minced Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Press the tofu gently between paper towels to remove excess moisture and cut it into 1cm cubes.

  • 2

    Heat 1/2 tsp olive oil in a non-stick skillet or wok over medium-high heat.

  • 3

    Add minced garlic and grated ginger, stirring for about 30 seconds until aromatic.

  • 4

    Add the tofu cubes and stir-fry for 3-4 minutes until they begin to turn golden on the edges.

  • 5

    Toss in the red bell pepper (sliced), sliced carrot rounds, and snow peas; continue stir-frying for another 3 minutes until the vegetables are crisp-tender.

  • 6

    Gently stir in the cooked green lentils and shelled edamame, followed by the low-sodium soy sauce, mixing well to coat all ingredients.

  • 7

    Cook for an additional 2 minutes to warm the lentils and edamame without overcooking the vegetables.

  • 8

    Remove from heat, taste, and adjust seasonings if needed before serving.