Crispy Tofu and Quinoa Power Salad with Edamame

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

Crispy Tofu and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Edamame

Pan-seared tofu cubes tossed with fluffy quinoa, edamame, and fresh spinach in a zesty ginger-tamari dressing, finished with a satisfyingly crisp crunch.

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NUTRITION

385kcal
Protein
41.3g
Fat
18.1g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

9.7 oz Extra Firm Tofu, pressed and cubed

2.8 oz Shelled Edamame

2 tbsp Cooked Quinoa

1 cup Fresh Spinach

1 tbsp Tamari

1 tbsp Lemon Juice

1 tsp Fresh Ginger, grated

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PREPARATION

  • 1

    Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into small cubes.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes until golden brown and crispy on all sides.

  • 3

    Steam the shelled edamame for 3-5 minutes until tender and bright green.

  • 4

    In a small bowl, whisk together the tamari, lemon juice, and grated fresh ginger to create the dressing.

  • 5

    Place the fresh spinach in a large bowl and top with the cooked quinoa, steamed edamame, and crispy tofu.

  • 6

    Drizzle the ginger-tamari dressing over the salad and toss gently to combine before serving.

Crispy Tofu and Quinoa Power Salad with Edamame

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

Crispy Tofu and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Edamame

Pan-seared tofu cubes tossed with fluffy quinoa, edamame, and fresh spinach in a zesty ginger-tamari dressing, finished with a satisfyingly crisp crunch.

NUTRITION

385kcal
Protein
41.3g
Fat
18.1g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

9.7 oz Extra Firm Tofu, pressed and cubed

2.8 oz Shelled Edamame

2 tbsp Cooked Quinoa

1 cup Fresh Spinach

1 tbsp Tamari

1 tbsp Lemon Juice

1 tsp Fresh Ginger, grated

PREPARATION

  • 1

    Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into small cubes.

  • 2

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes until golden brown and crispy on all sides.

  • 3

    Steam the shelled edamame for 3-5 minutes until tender and bright green.

  • 4

    In a small bowl, whisk together the tamari, lemon juice, and grated fresh ginger to create the dressing.

  • 5

    Place the fresh spinach in a large bowl and top with the cooked quinoa, steamed edamame, and crispy tofu.

  • 6

    Drizzle the ginger-tamari dressing over the salad and toss gently to combine before serving.