Name: Crispy Tofu and Edamame Power Bowl with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Extra Firm Tofu, pressed and cubed; 0.65 cup Shelled Edamame; 0.45 cup Cooked Quinoa; 2 cups Baby Spinach; 1 tablespoon Liquid Aminos; 1 teaspoon Cornstarch; 1 tablespoon Rice Vinegar

Crispy Tofu and Edamame Power Bowl with Quinoa

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

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Bowl with Quinoa

Pan-seared extra firm tofu and steamed edamame served over fluffy quinoa and fresh spinach, finished with a zesty ginger-soy glaze for a satisfyingly crisp bite.

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NUTRITION

Protein

39.2g

Fat

17.7g

Carbs

36.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Extra Firm Tofu, pressed and cubed

0.65 cup Shelled Edamame

0.45 cup Cooked Quinoa

2 cups Baby Spinach

1 tablespoon Liquid Aminos

1 teaspoon Cornstarch

1 tablespoon Rice Vinegar

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PREPARATION

1
Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2
Toss the tofu cubes in a small bowl with cornstarch and a pinch of salt until lightly coated.
3
Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until they are golden and crispy.
4
While the tofu cooks, steam the shelled edamame until tender and ensure your quinoa is warmed through.
5
In a small jar, whisk together the liquid aminos and rice vinegar to create a light dressing.
6
Layer the baby spinach at the bottom of a bowl, then top with the cooked quinoa, steamed edamame, and crispy tofu.
7
Drizzle the dressing over the bowl and enjoy immediately while the tofu is warm.