Crispy Tofu and Lentil Power Bowl with Roasted Broccoli

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

Crispy Tofu and Lentil Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Bowl with Roasted Broccoli

Pan-seared tofu and earthy lentils tossed with roasted broccoli and nutritional yeast, finished with a squeeze of zesty lemon.

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NUTRITION

419kcal
Protein
41.6g
Fat
13.5g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Extra Firm Tofu, cubed

1/2 cup Cooked Lentils

3 tablespoons Nutritional Yeast

1.5 cups Broccoli Florets

1/4 cup Shelled Edamame

1 teaspoon Olive Oil

Sea salt and black pepper to taste

Fresh lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Press the tofu with a clean towel to remove excess moisture and cut into small cubes.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the tofu until golden and crispy on all sides.

  • 5

    In a large bowl, combine the cooked lentils, shelled edamame, and roasted broccoli.

  • 6

    Add the crispy tofu to the bowl and sprinkle everything with nutritional yeast, salt, and pepper.

  • 7

    Toss gently to coat and finish with a generous squeeze of fresh lemon juice before serving.

Crispy Tofu and Lentil Power Bowl with Roasted Broccoli

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

Crispy Tofu and Lentil Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Bowl with Roasted Broccoli

Pan-seared tofu and earthy lentils tossed with roasted broccoli and nutritional yeast, finished with a squeeze of zesty lemon.

NUTRITION

419kcal
Protein
41.6g
Fat
13.5g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Extra Firm Tofu, cubed

1/2 cup Cooked Lentils

3 tablespoons Nutritional Yeast

1.5 cups Broccoli Florets

1/4 cup Shelled Edamame

1 teaspoon Olive Oil

Sea salt and black pepper to taste

Fresh lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Press the tofu with a clean towel to remove excess moisture and cut into small cubes.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the tofu until golden and crispy on all sides.

  • 5

    In a large bowl, combine the cooked lentils, shelled edamame, and roasted broccoli.

  • 6

    Add the crispy tofu to the bowl and sprinkle everything with nutritional yeast, salt, and pepper.

  • 7

    Toss gently to coat and finish with a generous squeeze of fresh lemon juice before serving.