Grilled Tofu Steaks with Roasted Aubergine and Quinoa Salad

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

Grilled Tofu Steaks with Roasted Aubergine and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Tofu Steaks with Roasted Aubergine and Quinoa Salad

Searing tofu steaks with a savory herb crust, served over a bright quinoa and edamame salad with smoky roasted aubergine.

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NUTRITION

451kcal
Protein
38.9g
Fat
15.3g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

80 grams Cooked Quinoa

78 grams Shelled Edamame

100 grams Aubergine

10 grams Nutritional Yeast

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Slice the tofu into thick steaks and press between paper towels to remove excess moisture.

  • 2

    Toss the cubed aubergine with a pinch of salt and roast at 400°F until tender and lightly browned.

  • 3

    Coat the tofu steaks in a mixture of nutritional yeast, garlic powder, and dried oregano.

  • 4

    Heat a non-stick grill pan over medium-high heat and sear the tofu for 4-5 minutes per side until a golden crust forms.

  • 5

    In a large bowl, combine the cooked quinoa, shelled edamame, and roasted aubergine.

  • 6

    Whisk lemon juice with fresh parsley and toss with the quinoa mixture before topping with the grilled tofu steaks.

Grilled Tofu Steaks with Roasted Aubergine and Quinoa Salad

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

Grilled Tofu Steaks with Roasted Aubergine and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Tofu Steaks with Roasted Aubergine and Quinoa Salad

Searing tofu steaks with a savory herb crust, served over a bright quinoa and edamame salad with smoky roasted aubergine.

NUTRITION

451kcal
Protein
38.9g
Fat
15.3g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

80 grams Cooked Quinoa

78 grams Shelled Edamame

100 grams Aubergine

10 grams Nutritional Yeast

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Slice the tofu into thick steaks and press between paper towels to remove excess moisture.

  • 2

    Toss the cubed aubergine with a pinch of salt and roast at 400°F until tender and lightly browned.

  • 3

    Coat the tofu steaks in a mixture of nutritional yeast, garlic powder, and dried oregano.

  • 4

    Heat a non-stick grill pan over medium-high heat and sear the tofu for 4-5 minutes per side until a golden crust forms.

  • 5

    In a large bowl, combine the cooked quinoa, shelled edamame, and roasted aubergine.

  • 6

    Whisk lemon juice with fresh parsley and toss with the quinoa mixture before topping with the grilled tofu steaks.