Name: Crunchy Tofu and Spinach Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 125 grams Extra Firm Tofu; 2 cups Baby Spinach; 1/4 cup Shelled Edamame; 1/3 tablespoon Olive Oil; 1 tablespoon Fresh Lemon Juice; Salt and Black Pepper to taste

Crunchy Tofu and Spinach Salad with Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Crunchy Tofu and Spinach Salad with Lemon Vinaigrette

Enjoy a refreshing, crunchy tofu and spinach salad tossed in a zesty lemon vinaigrette. This light yet satisfying dish combines pan-seared extra firm tofu, baby spinach, and a pop of edamame for added texture, all delicately seasoned with fresh lemon juice, olive oil, salt, and pepper for an uplifting, clean flavor.

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NUTRITION

Protein

15.8g

Fat

11.9g

Carbs

8.7g

SERVINGS

1 serving

INGREDIENTS

125 grams Extra Firm Tofu

2 cups Baby Spinach

1/4 cup Shelled Edamame

1/3 tablespoon Olive Oil

1 tablespoon Fresh Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

1
Press the extra firm tofu for about 10 minutes to remove excess moisture, then cut into bite-sized cubes.
2
Heat a non-stick skillet over medium-high heat and lightly spray with cooking spray. Add the tofu cubes and sauté until all sides are golden and crispy, about 5-7 minutes.
3
In a large bowl, combine the baby spinach and shelled edamame.
4
In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper.
5
Top the salad with the crispy tofu and drizzle the lemon vinaigrette over the top.
6
Toss gently to combine and serve immediately.