Crispy Tofu and Lentil Power Bowl with Roasted Vegetables

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

Crispy Tofu and Lentil Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Bowl with Roasted Vegetables

Pan-seared extra-firm tofu and earthy lentils tossed with oven-roasted broccoli and peppers, finished with a savory nutritional yeast dusting for a satisfying crunch.

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NUTRITION

430kcal
Protein
39.1g
Fat
16.5g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Extra Firm Tofu

0.5 cup Cooked Lentils

3 tbsp Nutritional Yeast

1 cup Broccoli Florets

0.5 cup Red Bell Pepper

1 tsp Olive Oil

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PREPARATION

  • 1

    Press tofu to remove excess moisture and cut into bite-sized cubes

  • 2

    Toss broccoli florets and sliced red peppers with half the olive oil and roast at 400°F until tender and slightly charred

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium-high heat

  • 4

    Add tofu cubes to the skillet and sear until all sides are golden and crisp

  • 5

    Add cooked lentils to the skillet to warm through and season with a pinch of sea salt and black pepper

  • 6

    Combine the roasted vegetables, crispy tofu, and warm lentils in a large bowl

  • 7

    Sprinkle generously with nutritional yeast and a squeeze of fresh lemon juice before serving

Crispy Tofu and Lentil Power Bowl with Roasted Vegetables

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

Crispy Tofu and Lentil Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Bowl with Roasted Vegetables

Pan-seared extra-firm tofu and earthy lentils tossed with oven-roasted broccoli and peppers, finished with a savory nutritional yeast dusting for a satisfying crunch.

NUTRITION

430kcal
Protein
39.1g
Fat
16.5g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Extra Firm Tofu

0.5 cup Cooked Lentils

3 tbsp Nutritional Yeast

1 cup Broccoli Florets

0.5 cup Red Bell Pepper

1 tsp Olive Oil

PREPARATION

  • 1

    Press tofu to remove excess moisture and cut into bite-sized cubes

  • 2

    Toss broccoli florets and sliced red peppers with half the olive oil and roast at 400°F until tender and slightly charred

  • 3

    Heat the remaining olive oil in a non-stick skillet over medium-high heat

  • 4

    Add tofu cubes to the skillet and sear until all sides are golden and crisp

  • 5

    Add cooked lentils to the skillet to warm through and season with a pinch of sea salt and black pepper

  • 6

    Combine the roasted vegetables, crispy tofu, and warm lentils in a large bowl

  • 7

    Sprinkle generously with nutritional yeast and a squeeze of fresh lemon juice before serving