Grilled Tofu Vegetable Salad with White Beans

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

Grilled Tofu Vegetable Salad with White Beans

YOUR SOLIN GENERATED RECIPE

Grilled Tofu Vegetable Salad with White Beans

Char-grilled tofu and zucchini tossed with creamy white beans and fresh spinach, finished with a zesty lemon-herb dressing and savory nutritional yeast.

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NUTRITION

303kcal
Protein
30.2g
Fat
9.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

160g Extra Firm Tofu

80g Canned Cannellini Beans

12g Nutritional Yeast

60g Baby Spinach

50g Zucchini

30g Red Bell Pepper

15g Lemon Juice

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PREPARATION

  • 1

    Press the extra firm tofu between paper towels to remove excess moisture and slice into thick planks.

  • 2

    Slice the zucchini into long strips and season both the tofu and zucchini with garlic powder, dried oregano, salt, and pepper.

  • 3

    Heat a grill pan over medium-high heat and grill the tofu and zucchini until visible char marks appear and the tofu is firm.

  • 4

    In a large mixing bowl, combine the baby spinach, diced red bell pepper, and rinsed white beans.

  • 5

    Chop the grilled tofu and zucchini into bite-sized cubes and add them to the salad bowl.

  • 6

    In a small jar, whisk together the lemon juice, nutritional yeast, and a tablespoon of water to create a thick, savory dressing.

  • 7

    Pour the dressing over the salad and toss well to ensure all ingredients are evenly coated before serving.

Grilled Tofu Vegetable Salad with White Beans

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

Grilled Tofu Vegetable Salad with White Beans

YOUR SOLIN GENERATED RECIPE

Grilled Tofu Vegetable Salad with White Beans

Char-grilled tofu and zucchini tossed with creamy white beans and fresh spinach, finished with a zesty lemon-herb dressing and savory nutritional yeast.

NUTRITION

303kcal
Protein
30.2g
Fat
9.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

160g Extra Firm Tofu

80g Canned Cannellini Beans

12g Nutritional Yeast

60g Baby Spinach

50g Zucchini

30g Red Bell Pepper

15g Lemon Juice

PREPARATION

  • 1

    Press the extra firm tofu between paper towels to remove excess moisture and slice into thick planks.

  • 2

    Slice the zucchini into long strips and season both the tofu and zucchini with garlic powder, dried oregano, salt, and pepper.

  • 3

    Heat a grill pan over medium-high heat and grill the tofu and zucchini until visible char marks appear and the tofu is firm.

  • 4

    In a large mixing bowl, combine the baby spinach, diced red bell pepper, and rinsed white beans.

  • 5

    Chop the grilled tofu and zucchini into bite-sized cubes and add them to the salad bowl.

  • 6

    In a small jar, whisk together the lemon juice, nutritional yeast, and a tablespoon of water to create a thick, savory dressing.

  • 7

    Pour the dressing over the salad and toss well to ensure all ingredients are evenly coated before serving.