YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Edamame Power Salad with Lemon Tahini Dressing
Air-fried tofu and steamed edamame tossed with massaged kale in a bright lemon-tahini dressing, finished with a savory nutritional yeast dusting.
INGREDIENTS
5.3 ounces Extra Firm Tofu
0.6 cup Shelled Edamame
3 tablespoons Nutritional Yeast
0.5 tablespoon Tahini
2 cups Raw Kale
1 tablespoon Lemon Juice
PREPARATION
Press the extra firm tofu for 15 minutes to remove excess water, then slice into small, uniform cubes.
Toss the tofu cubes with a pinch of sea salt and air-fry at 400°F for 12-15 minutes until the edges are golden and crisp.
Steam the shelled edamame until bright green and tender, then set aside to cool slightly.
In a small bowl, whisk together the tahini, fresh lemon juice, and a tablespoon of warm water until the dressing is smooth and creamy.
Place the chopped kale in a large mixing bowl and massage it with your hands for 2 minutes until the leaves are dark green and tender.
Add the crispy tofu and steamed edamame to the kale, drizzle with the lemon-tahini dressing, and toss well.
Finish the salad by sprinkling the nutritional yeast over the top for a savory, cheese-like flavor.