Name: Crispy Tofu and Mixed Greens Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Extra Firm Tofu, pressed and cubed; 2 Large Egg Whites, hard-boiled and chopped; 1/4 cup Shelled Edamame; 2 cups Mixed Greens; 1 tbsp Nutritional Yeast; 1/2 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tsp Dijon Mustard

Crispy Tofu and Mixed Greens Salad with Lemon Vinaigrette

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 Mixed Greens Salad with Lemon Vinaigrette

Pan-seared tofu and hard-boiled egg whites over a bed of fresh mixed greens, drizzled with a zesty lemon vinaigrette for a bright, citrusy finish.

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NUTRITION

Protein

43.4g

Fat

19g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

10 oz Extra Firm Tofu, pressed and cubed

2 Large Egg Whites, hard-boiled and chopped

1/4 cup Shelled Edamame

2 cups Mixed Greens

1 tbsp Nutritional Yeast

1/2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.
2
Toss the tofu cubes in a bowl with nutritional yeast, salt, and pepper until evenly coated.
3
Heat a non-stick skillet over medium-high heat with half of the olive oil and sear the tofu until golden and crispy on all sides.
4
While the tofu cooks, whisk together the lemon juice, remaining olive oil, and Dijon mustard in a small bowl to create the vinaigrette.
5
In a large salad bowl, combine the mixed greens, shelled edamame, and chopped hard-boiled egg whites.
6
Add the warm crispy tofu to the bowl and drizzle with the lemon vinaigrette.
7
Toss gently to combine and serve immediately.