Name: Grilled Tofu and Quinoa Salad with Edamame and Pumpkin Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Extra Firm Tofu; 0.5 cup Shelled Edamame; 0.33 cup Cooked Quinoa; 0.5 tablespoon Pumpkin Seeds; 3 tablespoons Nutritional Yeast; 2 cups Fresh Spinach; 1 tablespoon Lemon Juice

Grilled Tofu and Quinoa Salad with Edamame and Pumpkin Seeds

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

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Salad with Edamame and Pumpkin Seeds

Extra-firm tofu grilled with savory nutritional yeast and served over a bed of quinoa and edamame, finished with crunchy toasted pumpkin seeds.

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NUTRITION

Protein

41.4g

Fat

17.4g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Extra Firm Tofu

0.5 cup Shelled Edamame

0.33 cup Cooked Quinoa

0.5 tablespoon Pumpkin Seeds

3 tablespoons Nutritional Yeast

2 cups Fresh Spinach

1 tablespoon Lemon Juice

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PREPARATION

1
Press the tofu for 15 minutes to remove excess water, then cut into bite-sized cubes.
2
Coat the tofu cubes evenly with nutritional yeast, salt, and black pepper.
3
Heat a non-stick skillet over medium-high heat and grill the tofu until golden and slightly crisp on all sides.
4
In a large mixing bowl, combine the cooked quinoa, steamed edamame, and fresh spinach leaves.
5
Drizzle with fresh lemon juice and toss gently to combine the salad base.
6
Transfer the salad to a plate and top with the warm grilled tofu and toasted pumpkin seeds.