Silky Tofu and Lentil Stir-Fry with Broccoli and Peppers

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

Silky Tofu and Lentil Stir-Fry with Broccoli and Peppers

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Lentil Stir-Fry with Broccoli and Peppers

A vibrant stir-fry of delicate silken tofu and hearty lentils tossed with crisp broccoli and sweet peppers in a savory ginger-soy glaze, served with a fresh lemon-spinach salad.

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NUTRITION

506kcal
Protein
45.6g
Fat
17.9g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

400g Silken Tofu

120g Cooked Lentils

1.5 cups Broccoli florets

0.5 cup Red Bell Pepper, sliced

1 tsp Sesame Oil

1 tbsp Soy Sauce

2 cups Fresh Spinach

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PREPARATION

  • 1

    Gently drain the silken tofu and pat dry with paper towels, then cut into bite-sized cubes.

  • 2

    Steam or blanch the broccoli florets for two minutes until bright green and slightly tender.

  • 3

    Heat the sesame oil in a non-stick skillet over medium heat and sauté the sliced red peppers until softened.

  • 4

    Add the cooked lentils and steamed broccoli to the skillet, tossing gently to combine.

  • 5

    Carefully fold in the silken tofu cubes and pour the soy sauce over the mixture, cooking for three minutes until heated through.

  • 6

    Toss the fresh spinach with a squeeze of lemon juice in a separate bowl to serve as a crisp side salad.

Silky Tofu and Lentil Stir-Fry with Broccoli and Peppers

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

Silky Tofu and Lentil Stir-Fry with Broccoli and Peppers

YOUR SOLIN GENERATED RECIPE

Silky Tofu and Lentil Stir-Fry with Broccoli and Peppers

A vibrant stir-fry of delicate silken tofu and hearty lentils tossed with crisp broccoli and sweet peppers in a savory ginger-soy glaze, served with a fresh lemon-spinach salad.

NUTRITION

506kcal
Protein
45.6g
Fat
17.9g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

400g Silken Tofu

120g Cooked Lentils

1.5 cups Broccoli florets

0.5 cup Red Bell Pepper, sliced

1 tsp Sesame Oil

1 tbsp Soy Sauce

2 cups Fresh Spinach

PREPARATION

  • 1

    Gently drain the silken tofu and pat dry with paper towels, then cut into bite-sized cubes.

  • 2

    Steam or blanch the broccoli florets for two minutes until bright green and slightly tender.

  • 3

    Heat the sesame oil in a non-stick skillet over medium heat and sauté the sliced red peppers until softened.

  • 4

    Add the cooked lentils and steamed broccoli to the skillet, tossing gently to combine.

  • 5

    Carefully fold in the silken tofu cubes and pour the soy sauce over the mixture, cooking for three minutes until heated through.

  • 6

    Toss the fresh spinach with a squeeze of lemon juice in a separate bowl to serve as a crisp side salad.