Crispy Tofu and Edamame Power Salad with Quinoa

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

Crispy Tofu and Edamame Power Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Salad with Quinoa

Air-fried tofu and edamame tossed with fluffy quinoa and fresh baby spinach, finished with a bright lemon-soy dressing and savory toasted nutritional yeast.

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NUTRITION

406kcal
Protein
39.0g
Fat
16.3g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu

80g Shelled Edamame

40g Cooked Quinoa

15g Nutritional Yeast

60g Baby Spinach

1 tablespoon Lemon Juice

1 teaspoon Liquid Aminos

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PREPARATION

  • 1

    Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Toss the tofu cubes in nutritional yeast until evenly coated for a savory, golden exterior.

  • 3

    Place tofu in an air fryer at 400°F for 12-15 minutes, shaking halfway through until the edges are crispy.

  • 4

    Steam the shelled edamame until tender and fluff the pre-cooked quinoa with a fork.

  • 5

    In a large bowl, combine the fresh baby spinach, cooked quinoa, steamed edamame, and crispy tofu.

  • 6

    Drizzle with fresh lemon juice and liquid aminos, then toss gently to combine and serve immediately.

Crispy Tofu and Edamame Power Salad with Quinoa

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

Crispy Tofu and Edamame Power Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Salad with Quinoa

Air-fried tofu and edamame tossed with fluffy quinoa and fresh baby spinach, finished with a bright lemon-soy dressing and savory toasted nutritional yeast.

NUTRITION

406kcal
Protein
39.0g
Fat
16.3g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu

80g Shelled Edamame

40g Cooked Quinoa

15g Nutritional Yeast

60g Baby Spinach

1 tablespoon Lemon Juice

1 teaspoon Liquid Aminos

PREPARATION

  • 1

    Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Toss the tofu cubes in nutritional yeast until evenly coated for a savory, golden exterior.

  • 3

    Place tofu in an air fryer at 400°F for 12-15 minutes, shaking halfway through until the edges are crispy.

  • 4

    Steam the shelled edamame until tender and fluff the pre-cooked quinoa with a fork.

  • 5

    In a large bowl, combine the fresh baby spinach, cooked quinoa, steamed edamame, and crispy tofu.

  • 6

    Drizzle with fresh lemon juice and liquid aminos, then toss gently to combine and serve immediately.