Crispy Tofu Quinoa Salad with Fresh Vegetables

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

Crispy Tofu Quinoa Salad with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Quinoa Salad with Fresh Vegetables

This vibrant salad features crispy, golden tofu cubes paired with nutty quinoa, tender edamame, and a colorful medley of fresh vegetables. Enhanced with a light coating of olive oil and finished with a sprinkle of toasted sesame seeds, each bite is a delightful burst of textures and flavors that perfectly balances satisfying crunch with refreshing lightness.

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NUTRITION

555kcal
Protein
32.8g
Fat
21.3g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

1 cup Cooked Quinoa (185g)

0.5 cup Shelled Edamame (100g)

50g Red Bell Pepper, chopped

50g Cucumber, diced

50g Carrot, shredded

1 tsp Olive Oil

1 tsp Sesame Seeds

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into small cubes.

  • 2

    In a bowl, gently toss the tofu with 1 teaspoon of olive oil, a pinch of salt, and your choice of seasonings (such as a dash of paprika or black pepper) to enhance its flavor.

  • 3

    Heat a non-stick skillet over medium heat and add the tofu cubes. Sauté until all sides are golden and crispy, about 6-8 minutes.

  • 4

    While the tofu cooks, prepare the base by combining 1 cup of cooked quinoa and 0.5 cup of shelled edamame in a large mixing bowl.

  • 5

    Add the chopped red bell pepper, diced cucumber, and shredded carrot to the bowl, mixing gently to distribute the vegetables evenly.

  • 6

    Once the tofu is crisp, add it to the salad and toss everything together.

  • 7

    Finish by sprinkling 1 teaspoon of sesame seeds over the top for an extra nutty flavor and a slight crunch. Serve immediately and enjoy your vibrant, protein-packed salad.

Crispy Tofu Quinoa Salad with Fresh Vegetables

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

Crispy Tofu Quinoa Salad with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Quinoa Salad with Fresh Vegetables

This vibrant salad features crispy, golden tofu cubes paired with nutty quinoa, tender edamame, and a colorful medley of fresh vegetables. Enhanced with a light coating of olive oil and finished with a sprinkle of toasted sesame seeds, each bite is a delightful burst of textures and flavors that perfectly balances satisfying crunch with refreshing lightness.

NUTRITION

555kcal
Protein
32.8g
Fat
21.3g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

1 cup Cooked Quinoa (185g)

0.5 cup Shelled Edamame (100g)

50g Red Bell Pepper, chopped

50g Cucumber, diced

50g Carrot, shredded

1 tsp Olive Oil

1 tsp Sesame Seeds

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into small cubes.

  • 2

    In a bowl, gently toss the tofu with 1 teaspoon of olive oil, a pinch of salt, and your choice of seasonings (such as a dash of paprika or black pepper) to enhance its flavor.

  • 3

    Heat a non-stick skillet over medium heat and add the tofu cubes. Sauté until all sides are golden and crispy, about 6-8 minutes.

  • 4

    While the tofu cooks, prepare the base by combining 1 cup of cooked quinoa and 0.5 cup of shelled edamame in a large mixing bowl.

  • 5

    Add the chopped red bell pepper, diced cucumber, and shredded carrot to the bowl, mixing gently to distribute the vegetables evenly.

  • 6

    Once the tofu is crisp, add it to the salad and toss everything together.

  • 7

    Finish by sprinkling 1 teaspoon of sesame seeds over the top for an extra nutty flavor and a slight crunch. Serve immediately and enjoy your vibrant, protein-packed salad.