Crispy Tofu with Lentil Vegetable Stir-Fry

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

Crispy Tofu with Lentil Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Lentil Vegetable Stir-Fry

Enjoy a vibrant, protein-rich vegan dinner featuring crispy extra-firm tofu, tender lentils, and a rainbow of stir-fried vegetables tossed in a fragrant ginger garlic sauce accented with a handful of crunchy cashews. This dish melds textures and flavors for a satisfying, balanced meal.

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NUTRITION

718kcal
Protein
54.3g
Fat
39.5g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup Cooked Lentils (approx. 100g)

1 medium Red Bell Pepper

1 medium Carrot

1 small Yellow Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

30g Cashews

1 tablespoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    In a bowl, gently toss the tofu cubes with a pinch of salt and a drizzle of half the olive oil to coat. Set aside to marinate briefly.

  • 3

    Heat the remaining olive oil in a large non-stick skillet or wok over medium-high heat. Carefully add the tofu cubes and fry until all sides are golden and crispy, about 6-8 minutes. Remove tofu and set aside.

  • 4

    In the same skillet, add minced garlic, ginger, and diced yellow onion. Sauté for about 2 minutes until fragrant.

  • 5

    Add sliced red bell pepper and julienned carrot to the skillet. Stir-fry for an additional 4 minutes until vegetables begin to soften but retain their crunch.

  • 6

    Stir in the cooked lentils and soy sauce, mixing well to coat all ingredients.

  • 7

    Gently fold in the crispy tofu and sprinkle the cashews over the stir-fry. Cook together for another 2 minutes, allowing the flavors to meld.

  • 8

    Taste and adjust seasonings if necessary. Serve hot and enjoy your balanced, protein-packed vegetarian dinner.

Crispy Tofu with Lentil Vegetable Stir-Fry

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

Crispy Tofu with Lentil Vegetable Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Lentil Vegetable Stir-Fry

Enjoy a vibrant, protein-rich vegan dinner featuring crispy extra-firm tofu, tender lentils, and a rainbow of stir-fried vegetables tossed in a fragrant ginger garlic sauce accented with a handful of crunchy cashews. This dish melds textures and flavors for a satisfying, balanced meal.

NUTRITION

718kcal
Protein
54.3g
Fat
39.5g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup Cooked Lentils (approx. 100g)

1 medium Red Bell Pepper

1 medium Carrot

1 small Yellow Onion

2 cloves Garlic

1 teaspoon Fresh Ginger

30g Cashews

1 tablespoon Olive Oil

1 tablespoon Low-Sodium Soy Sauce

PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    In a bowl, gently toss the tofu cubes with a pinch of salt and a drizzle of half the olive oil to coat. Set aside to marinate briefly.

  • 3

    Heat the remaining olive oil in a large non-stick skillet or wok over medium-high heat. Carefully add the tofu cubes and fry until all sides are golden and crispy, about 6-8 minutes. Remove tofu and set aside.

  • 4

    In the same skillet, add minced garlic, ginger, and diced yellow onion. Sauté for about 2 minutes until fragrant.

  • 5

    Add sliced red bell pepper and julienned carrot to the skillet. Stir-fry for an additional 4 minutes until vegetables begin to soften but retain their crunch.

  • 6

    Stir in the cooked lentils and soy sauce, mixing well to coat all ingredients.

  • 7

    Gently fold in the crispy tofu and sprinkle the cashews over the stir-fry. Cook together for another 2 minutes, allowing the flavors to meld.

  • 8

    Taste and adjust seasonings if necessary. Serve hot and enjoy your balanced, protein-packed vegetarian dinner.