Crispy Tofu and Edamame Power Salad with Lemon Dressing

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 Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Salad with Lemon Dressing

Pan-seared extra firm tofu and steamed edamame tossed with fresh spinach in a bright lemon-garlic vinaigrette, finished with a satisfyingly nutty crunch.

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NUTRITION

334kcal
Protein
36.1g
Fat
16g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Extra Firm Tofu

3/4 cup Shelled Edamame

2 cups Fresh Baby Spinach

2 tbsp Lemon Juice

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Press the extra firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Place the tofu cubes in a high-quality non-stick skillet over medium-high heat and sear until all sides are golden and crispy.

  • 3

    Steam the shelled edamame in a small amount of water until tender and bright green, then drain well.

  • 4

    In a large mixing bowl, whisk together the fresh lemon juice and garlic powder with a pinch of salt and pepper.

  • 5

    Add the baby spinach, warm crispy tofu, and edamame to the bowl and toss thoroughly until the spinach is slightly wilted and everything is well coated.

Crispy Tofu and Edamame Power Salad with Lemon Dressing

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 Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Salad with Lemon Dressing

Pan-seared extra firm tofu and steamed edamame tossed with fresh spinach in a bright lemon-garlic vinaigrette, finished with a satisfyingly nutty crunch.

NUTRITION

334kcal
Protein
36.1g
Fat
16g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Extra Firm Tofu

3/4 cup Shelled Edamame

2 cups Fresh Baby Spinach

2 tbsp Lemon Juice

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Press the extra firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Place the tofu cubes in a high-quality non-stick skillet over medium-high heat and sear until all sides are golden and crispy.

  • 3

    Steam the shelled edamame in a small amount of water until tender and bright green, then drain well.

  • 4

    In a large mixing bowl, whisk together the fresh lemon juice and garlic powder with a pinch of salt and pepper.

  • 5

    Add the baby spinach, warm crispy tofu, and edamame to the bowl and toss thoroughly until the spinach is slightly wilted and everything is well coated.