Baked Tofu Steaks with Steamed Asparagus and Lentil Mash with Poached Eggs

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

Baked Tofu Steaks with Steamed Asparagus and Lentil Mash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Baked Tofu Steaks with Steamed Asparagus and Lentil Mash with Poached Eggs

Enjoy a delightful fusion of flavors with savory baked tofu steaks, perfectly steamed asparagus, and a comforting lentil mash, crowned with tender poached eggs. This dish brings a balance of textures and tastes, uniting earthy lentils and crisp greens with the rich creaminess of eggs—a satisfying meal that not only nourishes but also delights the palate.

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NUTRITION

418kcal
Protein
34g
Fat
17.1g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

0.75 cup (150g) Cooked Lentils

6 Asparagus Spears

2 Large Eggs

1 tsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder, Lemon Juice

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut into thick steaks. Marinate the tofu in a mix of olive oil, lemon juice, salt, pepper, and garlic powder for at least 15 minutes.

  • 2

    Preheat the oven to 400°F. Place the marinated tofu steaks on a lightly lined baking tray and bake for 25-30 minutes, flipping halfway through, until golden and slightly crispy on the edges.

  • 3

    Meanwhile, heat a small pot of water and gently add the asparagus spears. Steam for about 5-7 minutes until tender but retaining a slight crunch. Drain and season lightly with salt and lemon juice.

  • 4

    In a separate pot, gently warm the cooked lentils. Season with salt, pepper, garlic powder, and a squeeze of lemon juice, then mash lightly with a fork to create a rustic mash.

  • 5

    For the eggs, bring a pot of water to a gentle simmer and carefully poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Alternatively, fry the eggs in a non-stick pan if preferred.

  • 6

    Plate the dish by spooning a generous serving of lentil mash as a base, arranging the baked tofu steaks and steamed asparagus on top, and finally topping with the perfectly poached eggs. Garnish with a drizzle of extra lemon juice if desired, and serve warm.

Baked Tofu Steaks with Steamed Asparagus and Lentil Mash with Poached Eggs

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

Baked Tofu Steaks with Steamed Asparagus and Lentil Mash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Baked Tofu Steaks with Steamed Asparagus and Lentil Mash with Poached Eggs

Enjoy a delightful fusion of flavors with savory baked tofu steaks, perfectly steamed asparagus, and a comforting lentil mash, crowned with tender poached eggs. This dish brings a balance of textures and tastes, uniting earthy lentils and crisp greens with the rich creaminess of eggs—a satisfying meal that not only nourishes but also delights the palate.

NUTRITION

418kcal
Protein
34g
Fat
17.1g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

0.75 cup (150g) Cooked Lentils

6 Asparagus Spears

2 Large Eggs

1 tsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder, Lemon Juice

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut into thick steaks. Marinate the tofu in a mix of olive oil, lemon juice, salt, pepper, and garlic powder for at least 15 minutes.

  • 2

    Preheat the oven to 400°F. Place the marinated tofu steaks on a lightly lined baking tray and bake for 25-30 minutes, flipping halfway through, until golden and slightly crispy on the edges.

  • 3

    Meanwhile, heat a small pot of water and gently add the asparagus spears. Steam for about 5-7 minutes until tender but retaining a slight crunch. Drain and season lightly with salt and lemon juice.

  • 4

    In a separate pot, gently warm the cooked lentils. Season with salt, pepper, garlic powder, and a squeeze of lemon juice, then mash lightly with a fork to create a rustic mash.

  • 5

    For the eggs, bring a pot of water to a gentle simmer and carefully poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Alternatively, fry the eggs in a non-stick pan if preferred.

  • 6

    Plate the dish by spooning a generous serving of lentil mash as a base, arranging the baked tofu steaks and steamed asparagus on top, and finally topping with the perfectly poached eggs. Garnish with a drizzle of extra lemon juice if desired, and serve warm.