Crispy Tofu and Edamame Power Salad with Pumpkin Seeds

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

Crispy Tofu and Edamame Power Salad with Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Salad with Pumpkin Seeds

Enjoy a vibrant lunch salad featuring crispy, golden tofu paired with bright edamame, crunchy pumpkin seeds, and fresh garden vegetables. The delicate lemon-olive oil dressing lifts the flavors, creating an appealing blend of textures and tastes that is both nourishing and satisfying.

Try 3 days free, then $12.99 / mo.

NUTRITION

408kcal
Protein
34.1g
Fat
20.9g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

220g Extra Firm Tofu

80g Shelled Edamame

10g Pumpkin Seeds

50g Mixed Salad Greens

100g Cherry Tomatoes

50g Red Bell Pepper

0.5 tsp Olive Oil

1 tsp Lemon Juice

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into 1-inch cubes.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook until all sides are golden and crispy, about 6-8 minutes. Remove from heat and let cool slightly.

  • 3

    In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced red bell pepper.

  • 4

    Add the cooked tofu and shelled edamame to the salad. Sprinkle pumpkin seeds over the top.

  • 5

    In a small bowl, whisk together olive oil and lemon juice with a pinch of salt and pepper for the dressing.

  • 6

    Drizzle the dressing over the salad and toss gently to combine all ingredients. Serve immediately.

Crispy Tofu and Edamame Power Salad with Pumpkin Seeds

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

Crispy Tofu and Edamame Power Salad with Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Salad with Pumpkin Seeds

Enjoy a vibrant lunch salad featuring crispy, golden tofu paired with bright edamame, crunchy pumpkin seeds, and fresh garden vegetables. The delicate lemon-olive oil dressing lifts the flavors, creating an appealing blend of textures and tastes that is both nourishing and satisfying.

NUTRITION

408kcal
Protein
34.1g
Fat
20.9g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

220g Extra Firm Tofu

80g Shelled Edamame

10g Pumpkin Seeds

50g Mixed Salad Greens

100g Cherry Tomatoes

50g Red Bell Pepper

0.5 tsp Olive Oil

1 tsp Lemon Juice

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into 1-inch cubes.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook until all sides are golden and crispy, about 6-8 minutes. Remove from heat and let cool slightly.

  • 3

    In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced red bell pepper.

  • 4

    Add the cooked tofu and shelled edamame to the salad. Sprinkle pumpkin seeds over the top.

  • 5

    In a small bowl, whisk together olive oil and lemon juice with a pinch of salt and pepper for the dressing.

  • 6

    Drizzle the dressing over the salad and toss gently to combine all ingredients. Serve immediately.