Crispy Tofu and Edamame 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 Edamame Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Salad with Lemon Tahini Dressing

Air-fried extra firm tofu and shelled edamame tossed with fresh spinach and a zesty lemon-tahini drizzle, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

324kcal
Protein
30.9g
Fat
16.6g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

180 grams Extra Firm Tofu

80 grams Shelled Edamame

2 cups Baby Spinach

1 teaspoon Tahini

1 tablespoon Lemon Juice

0.25 teaspoon Garlic Powder

0.5 teaspoon Sesame Seeds

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PREPARATION

  • 1

    Drain and press the extra firm tofu for at least 15 minutes to remove excess moisture.

  • 2

    Cut the tofu into half-inch cubes and season with garlic powder and a pinch of salt.

  • 3

    Air fry the tofu at 400 degrees Fahrenheit for 12 to 15 minutes until the edges are golden and crispy.

  • 4

    Steam the shelled edamame for 3 to 5 minutes until tender and bright green.

  • 5

    Whisk together the tahini, lemon juice, and a splash of warm water to create a smooth dressing.

  • 6

    Toss the baby spinach with the warm edamame and crispy tofu in a large bowl.

  • 7

    Drizzle the lemon tahini dressing over the salad and finish with a sprinkle of toasted sesame seeds.

Crispy Tofu and Edamame 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 Edamame Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Salad with Lemon Tahini Dressing

Air-fried extra firm tofu and shelled edamame tossed with fresh spinach and a zesty lemon-tahini drizzle, finished with a sprinkle of toasted sesame seeds.

NUTRITION

324kcal
Protein
30.9g
Fat
16.6g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

180 grams Extra Firm Tofu

80 grams Shelled Edamame

2 cups Baby Spinach

1 teaspoon Tahini

1 tablespoon Lemon Juice

0.25 teaspoon Garlic Powder

0.5 teaspoon Sesame Seeds

PREPARATION

  • 1

    Drain and press the extra firm tofu for at least 15 minutes to remove excess moisture.

  • 2

    Cut the tofu into half-inch cubes and season with garlic powder and a pinch of salt.

  • 3

    Air fry the tofu at 400 degrees Fahrenheit for 12 to 15 minutes until the edges are golden and crispy.

  • 4

    Steam the shelled edamame for 3 to 5 minutes until tender and bright green.

  • 5

    Whisk together the tahini, lemon juice, and a splash of warm water to create a smooth dressing.

  • 6

    Toss the baby spinach with the warm edamame and crispy tofu in a large bowl.

  • 7

    Drizzle the lemon tahini dressing over the salad and finish with a sprinkle of toasted sesame seeds.