Grilled 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.

Grilled Tofu and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Power Salad with Edamame

Grilled extra-firm tofu and fluffy quinoa tossed with shelled edamame and fresh spinach in a bright lemon dressing, finished with a toasted hemp seed crunch.

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NUTRITION

447kcal
Protein
37.2g
Fat
20.7g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

80g Shelled Edamame

80g Cooked Quinoa

10g Hemp Hearts

5g Nutritional Yeast

60g Fresh Spinach

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Press the extra-firm tofu for 15 minutes to remove excess moisture and cut into cubes.

  • 2

    Toss the tofu cubes with nutritional yeast, sea salt, and black pepper to coat.

  • 3

    Grill the tofu in a non-stick skillet over medium-high heat until all sides are golden and slightly charred.

  • 4

    Steam the shelled edamame for 3-4 minutes until tender and bright green.

  • 5

    In a large mixing bowl, combine the fresh spinach, cooked quinoa, and steamed edamame.

  • 6

    Whisk the lemon juice with a pinch of salt and drizzle over the salad base, tossing well to combine.

  • 7

    Top the salad with the warm grilled tofu and sprinkle with hemp hearts for a nutty finish.

Grilled 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.

Grilled Tofu and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Power Salad with Edamame

Grilled extra-firm tofu and fluffy quinoa tossed with shelled edamame and fresh spinach in a bright lemon dressing, finished with a toasted hemp seed crunch.

NUTRITION

447kcal
Protein
37.2g
Fat
20.7g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

80g Shelled Edamame

80g Cooked Quinoa

10g Hemp Hearts

5g Nutritional Yeast

60g Fresh Spinach

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Press the extra-firm tofu for 15 minutes to remove excess moisture and cut into cubes.

  • 2

    Toss the tofu cubes with nutritional yeast, sea salt, and black pepper to coat.

  • 3

    Grill the tofu in a non-stick skillet over medium-high heat until all sides are golden and slightly charred.

  • 4

    Steam the shelled edamame for 3-4 minutes until tender and bright green.

  • 5

    In a large mixing bowl, combine the fresh spinach, cooked quinoa, and steamed edamame.

  • 6

    Whisk the lemon juice with a pinch of salt and drizzle over the salad base, tossing well to combine.

  • 7

    Top the salad with the warm grilled tofu and sprinkle with hemp hearts for a nutty finish.