Name: Seared Tofu and Edamame Salad with Crunchy Vegetables and Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Extra Firm Tofu; 120g Shelled Edamame; 1 tbsp Tahini; 1/2 tsp Sesame Oil; 1/2 cup Shredded Red Cabbage; 1/2 cup Shredded Carrots; 1/2 cup Sliced Cucumber; 1 tbsp Lemon Juice; 1 tsp Tamari

Seared Tofu and Edamame Salad with Crunchy Vegetables and Lemon-Tahini Dressing

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

YOUR SOLIN GENERATED RECIPE

Seared Tofu and Edamame Salad with Crunchy Vegetables and Lemon-Tahini Dressing

Pan-seared tofu and edamame tossed with shredded cabbage and carrots, finished with a drizzle of creamy lemon-tahini dressing.

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NUTRITION

Protein

37.4g

Fat

25.1g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

180g Extra Firm Tofu

120g Shelled Edamame

1 tbsp Tahini

1/2 tsp Sesame Oil

1/2 cup Shredded Red Cabbage

1/2 cup Shredded Carrots

1/2 cup Sliced Cucumber

1 tbsp Lemon Juice

1 tsp Tamari

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PREPARATION

1
Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into bite-sized cubes.
2
Heat the sesame oil in a non-stick skillet over medium-high heat and sear the tofu cubes for 8-10 minutes, turning occasionally until all sides are golden and crisp.
3
Steam the shelled edamame for 3-5 minutes or thaw completely if using pre-cooked frozen edamame.
4
In a small bowl, whisk together the tahini, lemon juice, and tamari until the dressing reaches a smooth, pourable consistency.
5
Prepare the vegetables by shredding the cabbage and carrots and thinly slicing the cucumber into half-moons.
6
In a large salad bowl, combine the warm seared tofu, edamame, cabbage, carrots, and cucumber.
7
Drizzle the lemon-tahini dressing over the salad and toss thoroughly to coat all ingredients before serving.