Crispy Tofu and Edamame Power Bowl with Quinoa

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

Crispy Tofu and Edamame Power Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Bowl with Quinoa

Air-fried tofu cubes and fluffy quinoa served over fresh spinach with shelled edamame and shredded carrots, finished with a savory ginger-tamari glaze.

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NUTRITION

388kcal
Protein
33.5g
Fat
13.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu, pressed and cubed

80g Shelled Edamame, steamed

80g Cooked Quinoa

1.5 tablespoons Nutritional Yeast

60g Fresh Baby Spinach

30g Shredded Carrots

1 tablespoon Tamari Soy Sauce

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PREPARATION

  • 1

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

  • 2

    Toss the tofu cubes in a bowl with nutritional yeast and a pinch of garlic powder until evenly coated.

  • 3

    Place the tofu in an air fryer at 400°F for 12-15 minutes, shaking halfway through, until the edges are golden and crispy.

  • 4

    While the tofu cooks, lightly steam the shelled edamame and warm the pre-cooked quinoa.

  • 5

    In a large bowl, create a base with the fresh baby spinach and top with the warm quinoa, edamame, and shredded carrots.

  • 6

    Add the crispy tofu cubes to the bowl.

  • 7

    Drizzle the entire bowl with tamari soy sauce and a squeeze of fresh lime if desired before serving.

Crispy Tofu and Edamame Power Bowl with Quinoa

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

Crispy Tofu and Edamame Power Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Bowl with Quinoa

Air-fried tofu cubes and fluffy quinoa served over fresh spinach with shelled edamame and shredded carrots, finished with a savory ginger-tamari glaze.

NUTRITION

388kcal
Protein
33.5g
Fat
13.3g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu, pressed and cubed

80g Shelled Edamame, steamed

80g Cooked Quinoa

1.5 tablespoons Nutritional Yeast

60g Fresh Baby Spinach

30g Shredded Carrots

1 tablespoon Tamari Soy Sauce

PREPARATION

  • 1

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

  • 2

    Toss the tofu cubes in a bowl with nutritional yeast and a pinch of garlic powder until evenly coated.

  • 3

    Place the tofu in an air fryer at 400°F for 12-15 minutes, shaking halfway through, until the edges are golden and crispy.

  • 4

    While the tofu cooks, lightly steam the shelled edamame and warm the pre-cooked quinoa.

  • 5

    In a large bowl, create a base with the fresh baby spinach and top with the warm quinoa, edamame, and shredded carrots.

  • 6

    Add the crispy tofu cubes to the bowl.

  • 7

    Drizzle the entire bowl with tamari soy sauce and a squeeze of fresh lime if desired before serving.