Crispy Tofu Stir-Fry with Avocado and Steamed Greens

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

Crispy Tofu Stir-Fry with Avocado and Steamed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Stir-Fry with Avocado and Steamed Greens

Golden-seared tofu and seitan tossed with ginger and garlic, served over earthy buckwheat with creamy avocado slices.

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NUTRITION

379kcal
Protein
40.8g
Fat
11g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

110 grams Seitan, cubed

75 grams Extra Firm Tofu, pressed and cubed

80 grams Cooked Buckwheat

30 grams Fresh Avocado, sliced

70 grams Bok Choy, chopped

1 tablespoon Coconut Aminos

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PREPARATION

  • 1

    Press the extra firm tofu for 15 minutes to remove excess moisture, then cube both the tofu and seitan into bite-sized pieces.

  • 2

    Heat a large non-stick skillet over medium-high heat and sear the tofu and seitan cubes until they are golden and crisp on all sides.

  • 3

    Place the chopped bok choy in a steamer basket over boiling water and steam for 3-4 minutes until the leaves are bright green and the stems are tender-crisp.

  • 4

    In a small bowl, whisk together the coconut aminos with a pinch of minced ginger and garlic.

  • 5

    Pour the sauce over the crispy tofu and seitan in the skillet, tossing quickly for 1 minute until the protein is well-glazed.

  • 6

    Arrange the cooked buckwheat and steamed bok choy in a bowl, then top with the glazed protein mixture.

  • 7

    Garnish the dish with fresh avocado slices and a sprinkle of red pepper flakes if you enjoy a little heat.

Crispy Tofu Stir-Fry with Avocado and Steamed Greens

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

Crispy Tofu Stir-Fry with Avocado and Steamed Greens

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Stir-Fry with Avocado and Steamed Greens

Golden-seared tofu and seitan tossed with ginger and garlic, served over earthy buckwheat with creamy avocado slices.

NUTRITION

379kcal
Protein
40.8g
Fat
11g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

110 grams Seitan, cubed

75 grams Extra Firm Tofu, pressed and cubed

80 grams Cooked Buckwheat

30 grams Fresh Avocado, sliced

70 grams Bok Choy, chopped

1 tablespoon Coconut Aminos

PREPARATION

  • 1

    Press the extra firm tofu for 15 minutes to remove excess moisture, then cube both the tofu and seitan into bite-sized pieces.

  • 2

    Heat a large non-stick skillet over medium-high heat and sear the tofu and seitan cubes until they are golden and crisp on all sides.

  • 3

    Place the chopped bok choy in a steamer basket over boiling water and steam for 3-4 minutes until the leaves are bright green and the stems are tender-crisp.

  • 4

    In a small bowl, whisk together the coconut aminos with a pinch of minced ginger and garlic.

  • 5

    Pour the sauce over the crispy tofu and seitan in the skillet, tossing quickly for 1 minute until the protein is well-glazed.

  • 6

    Arrange the cooked buckwheat and steamed bok choy in a bowl, then top with the glazed protein mixture.

  • 7

    Garnish the dish with fresh avocado slices and a sprinkle of red pepper flakes if you enjoy a little heat.