Crispy Tofu and Lentil Power Salad with Lemon-Tahini Dressing

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

Crispy Tofu and Lentil Power Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Salad with Lemon-Tahini Dressing

Pan-seared tofu and earthy lentils tossed with fresh spinach and cucumber, topped with a creamy lemon-tahini dressing.

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NUTRITION

433kcal
Protein
38.7g
Fat
14.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu

148g Cooked Brown Lentils

60g Baby Spinach

50g Sliced Cucumber

5g Tahini

15g Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a large mixing bowl, combine the fresh baby spinach, sliced cucumber, and cooked lentils.

  • 4

    In a small jar, whisk together the tahini, fresh lemon juice, and a tablespoon of warm water until smooth.

  • 5

    Add the crispy tofu to the salad bowl and drizzle the lemon-tahini dressing over the top.

  • 6

    Toss gently to ensure all ingredients are evenly coated before serving.

Crispy Tofu and Lentil Power Salad with Lemon-Tahini Dressing

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

Crispy Tofu and Lentil Power Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Salad with Lemon-Tahini Dressing

Pan-seared tofu and earthy lentils tossed with fresh spinach and cucumber, topped with a creamy lemon-tahini dressing.

NUTRITION

433kcal
Protein
38.7g
Fat
14.1g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu

148g Cooked Brown Lentils

60g Baby Spinach

50g Sliced Cucumber

5g Tahini

15g Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a large mixing bowl, combine the fresh baby spinach, sliced cucumber, and cooked lentils.

  • 4

    In a small jar, whisk together the tahini, fresh lemon juice, and a tablespoon of warm water until smooth.

  • 5

    Add the crispy tofu to the salad bowl and drizzle the lemon-tahini dressing over the top.

  • 6

    Toss gently to ensure all ingredients are evenly coated before serving.