Crispy 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.

Crispy Tofu and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Edamame

Pan-seared tofu tossed with protein-rich quinoa, edamame, and fresh spinach, finished with a savory nutritional yeast coating for a satisfyingly nutty crunch.

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NUTRITION

435kcal
Protein
43.0g
Fat
16.6g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

8 ounces Extra Firm Tofu

0.5 cup Shelled Edamame

3 tablespoons Nutritional Yeast

0.25 cup Cooked Quinoa

1 cup Baby Spinach

1 tablespoon Low-Sodium Soy Sauce

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PREPARATION

  • 1

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

  • 2

    In a small bowl, toss the tofu cubes with low-sodium soy sauce and nutritional yeast until evenly coated.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tofu until all sides are golden brown and crisp.

  • 4

    Steam or boil the shelled edamame for 3 to 5 minutes until tender then drain well.

  • 5

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

  • 6

    Top the salad with the crispy tofu cubes and serve immediately while the tofu is warm.

Crispy 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.

Crispy Tofu and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Edamame

Pan-seared tofu tossed with protein-rich quinoa, edamame, and fresh spinach, finished with a savory nutritional yeast coating for a satisfyingly nutty crunch.

NUTRITION

435kcal
Protein
43.0g
Fat
16.6g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

8 ounces Extra Firm Tofu

0.5 cup Shelled Edamame

3 tablespoons Nutritional Yeast

0.25 cup Cooked Quinoa

1 cup Baby Spinach

1 tablespoon Low-Sodium Soy Sauce

PREPARATION

  • 1

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

  • 2

    In a small bowl, toss the tofu cubes with low-sodium soy sauce and nutritional yeast until evenly coated.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tofu until all sides are golden brown and crisp.

  • 4

    Steam or boil the shelled edamame for 3 to 5 minutes until tender then drain well.

  • 5

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

  • 6

    Top the salad with the crispy tofu cubes and serve immediately while the tofu is warm.