Name: Crispy Tofu and Lentil Power Bowl with Roasted Broccoli and Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 175g Extra Firm Tofu; 100g Cooked Brown Lentils; 1/2 cup Non-fat Greek Yogurt; 1.5 cups Broccoli Florets; 1/4 cup Cooked Quinoa; 1 tbsp Tahini; 2 tsp Extra Virgin Olive Oil

Crispy Tofu and Lentil Power Bowl with Roasted Broccoli and Tahini Drizzle

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

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Bowl with Roasted Broccoli and Tahini Drizzle

Pan-seared tofu and hearty lentils served over quinoa and roasted broccoli, topped with a creamy, lemon-infused tahini-yogurt drizzle.

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NUTRITION

Protein

46.9g

Fat

27.6g

Carbs

49.9g

SERVINGS

1 serving

INGREDIENTS

175g Extra Firm Tofu

100g Cooked Brown Lentils

1/2 cup Non-fat Greek Yogurt

1.5 cups Broccoli Florets

1/4 cup Cooked Quinoa

1 tbsp Tahini

2 tsp Extra Virgin Olive Oil

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PREPARATION

1
Press the extra-firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into bite-sized cubes.
2
Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then roast in a 400°F oven until the edges are tender and charred.
3
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown and crispy on all sides.
4
Whisk together the non-fat Greek yogurt, tahini, and a splash of lemon juice in a small bowl until the sauce is smooth and creamy.
5
Warm the pre-cooked quinoa and lentils in a pan or microwave until heated through.
6
Assemble the power bowl by layering the quinoa and lentils at the base, followed by the roasted broccoli and crispy tofu.
7
Finish the dish by drizzling the creamy tahini-yogurt sauce over the top and seasoning with a pinch of sea salt.