Name: High-Protein Lentil and Tofu Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz extra firm tofu; 1 cup canned brown lentils; 0.5 cup tomato puree; 2 cup fresh spinach; 0.25 tsp coconut oil; 1 tbsp curry powder; 0.5 tsp turmeric; 0.5 tsp garlic powder; 0.5 tsp sea salt; 0.25 tsp black pepper; 2 tbsp nutritional yeast

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

YOUR SOLIN GENERATED RECIPE

High-Protein Lentil and Tofu Curry Bowl

Sautéed tofu and lentils simmered in a fragrant tomato-curry sauce, served over a bed of wilted spinach for a vibrant and protein-packed meal.

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NUTRITION

Protein

43.9g

Fat

13.2g

Carbs

65.1g

SERVINGS

1 serving

INGREDIENTS

4 oz extra firm tofu

1 cup canned brown lentils

0.5 cup tomato puree

2 cup fresh spinach

0.25 tsp coconut oil

1 tbsp curry powder

0.5 tsp turmeric

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

2 tbsp nutritional yeast

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PREPARATION

1
Press the extra firm tofu to remove excess moisture and cut into small bite-sized cubes.
2
Heat the coconut oil in a large non-stick skillet over medium-high heat.
3
Add the tofu cubes to the skillet and sauté for 5-7 minutes until they are golden brown and crispy on all sides.
4
Stir in the canned lentils, tomato puree, curry powder, turmeric, garlic powder, sea salt, and black pepper.
5
Lower the heat to medium and simmer for 5 minutes, allowing the sauce to thicken and the flavors to meld together.
6
Add the fresh spinach to the pan and stir constantly for 1-2 minutes until the leaves are just wilted.
7
Remove the skillet from the heat and stir in the nutritional yeast to provide a savory, cheesy flavor profile before serving.