Savory Mushroom and Pepper Rice with Soy Glaze

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

Savory Mushroom and Pepper Rice with Soy Glaze

YOUR SOLIN GENERATED RECIPE

Savory Mushroom and Pepper Rice with Soy Glaze

A vibrant, savory bowl featuring tender brown rice tossed with sautéed mushrooms, crisp red bell peppers, and a delicate soy glaze. Enhanced with lightly sautéed tofu and edamame, this dish offers a satisfying umami flavor with a hint of sweetness, perfect for any meal of the day.

Try 3 days free, then $12.99 / mo.

NUTRITION

586kcal
Protein
33.5g
Fat
17.3g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Rice (195g)

1 cup Sliced Mushrooms (70g)

1 medium Red Bell Pepper (120g)

200g Extra Firm Tofu

1/2 cup Shelled Edamame (78g)

1 tbsp Soy Glaze

1/2 tsp Canola Oil

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

2 tbsp Scallions, chopped

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not already cooked.

  • 2

    Press the tofu gently with a paper towel to remove excess moisture, then cut it into bite-sized cubes.

  • 3

    Heat the canola oil in a non-stick skillet over medium heat and sauté the minced garlic, grated ginger, and chopped scallions for about 1 minute until fragrant.

  • 4

    Add the tofu cubes to the skillet and lightly brown them on all sides, about 3-4 minutes.

  • 5

    Stir in the sliced mushrooms and red bell pepper, cooking for an additional 3-4 minutes until they soften.

  • 6

    Mix in the cooked brown rice and shelled edamame, gently tossing to combine all ingredients evenly.

  • 7

    Drizzle the soy glaze over the mixture and stir well to ensure all components are coated with a savory shine.

  • 8

    Taste and adjust seasonings if needed, then serve warm.

Savory Mushroom and Pepper Rice with Soy Glaze

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

Savory Mushroom and Pepper Rice with Soy Glaze

YOUR SOLIN GENERATED RECIPE

Savory Mushroom and Pepper Rice with Soy Glaze

A vibrant, savory bowl featuring tender brown rice tossed with sautéed mushrooms, crisp red bell peppers, and a delicate soy glaze. Enhanced with lightly sautéed tofu and edamame, this dish offers a satisfying umami flavor with a hint of sweetness, perfect for any meal of the day.

NUTRITION

586kcal
Protein
33.5g
Fat
17.3g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Brown Rice (195g)

1 cup Sliced Mushrooms (70g)

1 medium Red Bell Pepper (120g)

200g Extra Firm Tofu

1/2 cup Shelled Edamame (78g)

1 tbsp Soy Glaze

1/2 tsp Canola Oil

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

2 tbsp Scallions, chopped

PREPARATION

  • 1

    Prepare the brown rice according to package instructions if not already cooked.

  • 2

    Press the tofu gently with a paper towel to remove excess moisture, then cut it into bite-sized cubes.

  • 3

    Heat the canola oil in a non-stick skillet over medium heat and sauté the minced garlic, grated ginger, and chopped scallions for about 1 minute until fragrant.

  • 4

    Add the tofu cubes to the skillet and lightly brown them on all sides, about 3-4 minutes.

  • 5

    Stir in the sliced mushrooms and red bell pepper, cooking for an additional 3-4 minutes until they soften.

  • 6

    Mix in the cooked brown rice and shelled edamame, gently tossing to combine all ingredients evenly.

  • 7

    Drizzle the soy glaze over the mixture and stir well to ensure all components are coated with a savory shine.

  • 8

    Taste and adjust seasonings if needed, then serve warm.