YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Edamame Power Salad with Quinoa
Pan-seared tofu and fluffy quinoa tossed with edamame and shredded kale in a light sesame dressing, finished with a satisfyingly nutty crunch.
INGREDIENTS
150g Extra Firm Tofu
80g Shelled Edamame
90g Cooked Quinoa
8g Nutritional Yeast
5g Sesame Oil
15g Coconut Aminos
25g Shredded Kale
30g Shredded Carrots
15g Rice Vinegar
PREPARATION
Press the extra firm tofu between paper towels to remove excess moisture then cut into bite-sized cubes.
Toss the tofu cubes in nutritional yeast until evenly coated for a savory flavor profile.
Heat sesame oil in a non-stick skillet over medium-high heat and sear the tofu until all sides are golden and crispy.
In a large mixing bowl, combine the cooked quinoa, steamed edamame, shredded kale, and shredded carrots.
Whisk together the coconut aminos and rice vinegar in a small bowl to create a clean, simple dressing.
Pour the dressing over the salad base and toss well to ensure the kale is lightly coated.
Top the salad with the warm crispy tofu cubes and serve immediately.