YOUR SOLIN GENERATED RECIPE
Mediterranean Tofu and Lentil Power Bowl
Pan-seared tofu and earthy lentils are served over a bed of wilted kale and beet leaves with a perfectly jammy egg and zesty yogurt drizzle.
INGREDIENTS
6 oz Firm tofu
0.33 cup Cooked brown lentils
0.13 cup Cooked chickpeas
1 large Egg
0.13 cup Cooked quinoa
1 cup Chopped kale
0.5 cup Beet leaves
0.5 cup Sliced cremini mushrooms
0.25 cup Cherry tomatoes
0.25 cup Diced cucumber
0.25 cup Nonfat Greek yogurt
0.5 tsp Extra virgin olive oil
1 tsp Fresh lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Place the egg in a small pot of boiling water for 7 minutes, then transfer to an ice bath, peel, and slice in half.
Press the tofu to remove excess moisture, then cut into cubes and season with garlic powder, sea salt, and black pepper.
Heat olive oil in a skillet over medium-high heat and sauté the tofu and mushrooms until the tofu is golden and the mushrooms are tender.
In the last 2 minutes of cooking, add the kale and beet leaves to the skillet, tossing until they are just wilted.
Assemble the bowl by placing the cooked quinoa, lentils, and chickpeas at the base.
Arrange the sautéed tofu, mushrooms, kale, and beet leaves over the grains.
Add the fresh cherry tomatoes, cucumber, and the halved jammy egg to the bowl.
Top with a dollop of Greek yogurt and a squeeze of fresh lemon juice before serving.