Creamy Chickpea and Edamame Stir Fry with Zucchini Noodles

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

Creamy Chickpea and Edamame Stir Fry with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Edamame Stir Fry with Zucchini Noodles

Sautéed edamame and chickpeas tossed with zucchini noodles in a savory silken tofu sauce, finished with a sprinkle of nutritional yeast and toasted garlic.

Try 7 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
41.5g
Fat
12.3g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Shelled Edamame

0.4 cup Silken Tofu

4.5 tablespoons Nutritional Yeast

1.5 cups Zucchini Noodles

1 tablespoon Chickpeas

1 clove Garlic

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the zucchini by spiralizing it into thin noodles and set aside on a paper towel to drain excess moisture.

  • 2

    In a small blender, combine the silken tofu, nutritional yeast, lemon juice, and garlic until the mixture is completely smooth and creamy.

  • 3

    Heat a non-stick skillet over medium heat and add the shelled edamame and chickpeas, sautéing for a few minutes until heated through.

  • 4

    Add the zucchini noodles to the skillet and toss gently for two minutes until they are just tender but still have a slight bite.

  • 5

    Pour the creamy tofu sauce over the vegetables and stir constantly for one minute until the sauce is warm and coats everything evenly.

  • 6

    Season with a pinch of black pepper and serve immediately while the dish is hot and fragrant.

Creamy Chickpea and Edamame Stir Fry with Zucchini Noodles

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

Creamy Chickpea and Edamame Stir Fry with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Chickpea and Edamame Stir Fry with Zucchini Noodles

Sautéed edamame and chickpeas tossed with zucchini noodles in a savory silken tofu sauce, finished with a sprinkle of nutritional yeast and toasted garlic.

NUTRITION

398kcal
Protein
41.5g
Fat
12.3g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Shelled Edamame

0.4 cup Silken Tofu

4.5 tablespoons Nutritional Yeast

1.5 cups Zucchini Noodles

1 tablespoon Chickpeas

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Prepare the zucchini by spiralizing it into thin noodles and set aside on a paper towel to drain excess moisture.

  • 2

    In a small blender, combine the silken tofu, nutritional yeast, lemon juice, and garlic until the mixture is completely smooth and creamy.

  • 3

    Heat a non-stick skillet over medium heat and add the shelled edamame and chickpeas, sautéing for a few minutes until heated through.

  • 4

    Add the zucchini noodles to the skillet and toss gently for two minutes until they are just tender but still have a slight bite.

  • 5

    Pour the creamy tofu sauce over the vegetables and stir constantly for one minute until the sauce is warm and coats everything evenly.

  • 6

    Season with a pinch of black pepper and serve immediately while the dish is hot and fragrant.