Crispy Tofu and Edamame Salad with Lemon-Tahini Dressing

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

Crispy Tofu and Edamame Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Salad with Lemon-Tahini Dressing

Enjoy a refreshing vegetarian salad featuring crispy baked tofu, tender edamame, and fluffy egg whites tossed in a zesty lemon-tahini dressing. This light dish delivers a satisfying crunch and balanced flavors, ideal for a midday protein boost without excess calories.

Try 3 days free, then $12.99 / mo.

NUTRITION

252kcal
Protein
32.1g
Fat
10.2g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

150 g Extra-Firm Tofu

50 g Shelled Edamame

4 large Egg Whites

1 Tbsp Fresh Lemon Juice

1/8 tsp Tahini

Sea Salt & Black Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    Preheat the oven to 400°F. Toss the tofu cubes lightly with a pinch of salt and pepper, and bake for 20-25 minutes until crispy, turning halfway.

  • 3

    While the tofu bakes, prepare the egg whites by lightly whisking and cooking them in a non-stick pan over medium heat until just set. Once cooled, roughly chop them.

  • 4

    Gently mix the shelled edamame with the baked tofu and chopped egg whites in a large bowl.

  • 5

    In a small bowl, whisk together the fresh lemon juice, tahini, a pinch of salt and pepper. If desired, add a splash of water to thin the dressing.

  • 6

    Drizzle the dressing over the salad and toss lightly to combine. Adjust seasoning as needed and serve immediately.

Crispy Tofu and Edamame Salad with Lemon-Tahini Dressing

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

Crispy Tofu and Edamame Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Salad with Lemon-Tahini Dressing

Enjoy a refreshing vegetarian salad featuring crispy baked tofu, tender edamame, and fluffy egg whites tossed in a zesty lemon-tahini dressing. This light dish delivers a satisfying crunch and balanced flavors, ideal for a midday protein boost without excess calories.

NUTRITION

252kcal
Protein
32.1g
Fat
10.2g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

150 g Extra-Firm Tofu

50 g Shelled Edamame

4 large Egg Whites

1 Tbsp Fresh Lemon Juice

1/8 tsp Tahini

Sea Salt & Black Pepper to taste

PREPARATION

  • 1

    Press the tofu for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    Preheat the oven to 400°F. Toss the tofu cubes lightly with a pinch of salt and pepper, and bake for 20-25 minutes until crispy, turning halfway.

  • 3

    While the tofu bakes, prepare the egg whites by lightly whisking and cooking them in a non-stick pan over medium heat until just set. Once cooled, roughly chop them.

  • 4

    Gently mix the shelled edamame with the baked tofu and chopped egg whites in a large bowl.

  • 5

    In a small bowl, whisk together the fresh lemon juice, tahini, a pinch of salt and pepper. If desired, add a splash of water to thin the dressing.

  • 6

    Drizzle the dressing over the salad and toss lightly to combine. Adjust seasoning as needed and serve immediately.