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 cubes and fluffy quinoa tossed with shelled edamame and shredded carrots in a zesty ginger-soy dressing, finished with a savory nutritional yeast crunch.

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NUTRITION

428kcal
Protein
42.9g
Fat
16.6g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

100g Shelled Edamame

60g Cooked Quinoa

2 tbsp Nutritional Yeast

1 cup Baby Spinach

1/4 cup Shredded Carrots

1 tbsp Low Sodium Soy Sauce

1 tbsp Rice Vinegar

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PREPARATION

  • 1

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

  • 2

    Toss the tofu cubes in a bowl with the nutritional yeast until evenly coated.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tofu for 3-4 minutes per side until golden and crispy.

  • 4

    In a large bowl, combine the baby spinach, cooked quinoa, shelled edamame, and shredded carrots.

  • 5

    Whisk together the low sodium soy sauce and rice vinegar in a small jar to create the dressing.

  • 6

    Add the crispy tofu to the salad bowl, drizzle with the dressing, and toss gently to combine before serving.

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 cubes and fluffy quinoa tossed with shelled edamame and shredded carrots in a zesty ginger-soy dressing, finished with a savory nutritional yeast crunch.

NUTRITION

428kcal
Protein
42.9g
Fat
16.6g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

100g Shelled Edamame

60g Cooked Quinoa

2 tbsp Nutritional Yeast

1 cup Baby Spinach

1/4 cup Shredded Carrots

1 tbsp Low Sodium Soy Sauce

1 tbsp Rice Vinegar

PREPARATION

  • 1

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

  • 2

    Toss the tofu cubes in a bowl with the nutritional yeast until evenly coated.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tofu for 3-4 minutes per side until golden and crispy.

  • 4

    In a large bowl, combine the baby spinach, cooked quinoa, shelled edamame, and shredded carrots.

  • 5

    Whisk together the low sodium soy sauce and rice vinegar in a small jar to create the dressing.

  • 6

    Add the crispy tofu to the salad bowl, drizzle with the dressing, and toss gently to combine before serving.