Name: Seared Tofu and Edamame Power Bowl with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Extra Firm Tofu; 1/2 cup Shelled Edamame; 1/4 cup Cooked Quinoa; 1 cup Cauliflower Rice; 1/2 cup Broccoli Florets; 1/4 cup Shredded Carrots; 1/2 tablespoon Hemp Seeds; 1/2 teaspoon Toasted Sesame Oil; 1 tablespoon Tamari Soy Sauce

Seared Tofu and Edamame Power Bowl with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Tofu and Edamame Power Bowl with Crunchy Vegetables

Pan-seared tofu and edamame served over cauliflower rice and quinoa with crunchy vegetables, all drizzled in a zesty ginger-lime dressing and topped with toasted hemp seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

36.1g

Fat

20g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

7 ounces Extra Firm Tofu

1/2 cup Shelled Edamame

1/4 cup Cooked Quinoa

1 cup Cauliflower Rice

1/2 cup Broccoli Florets

1/4 cup Shredded Carrots

1/2 tablespoon Hemp Seeds

1/2 teaspoon Toasted Sesame Oil

1 tablespoon Tamari Soy Sauce

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Press the tofu for 15 minutes to remove excess moisture, then cut into bite-sized cubes.
2
Whisk together the tamari, a squeeze of fresh lime juice, grated ginger, and sesame oil in a small bowl to create the dressing.
3
Heat a non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown and crisp on all sides.
4
Steam the cauliflower rice and broccoli florets together in a steamer basket until they are tender-crisp.
5
Assemble the power bowl by layering the steamed cauliflower rice and cooked quinoa as the base.
6
Top the base with the seared tofu, edamame, steamed broccoli, and raw shredded carrots.
7
Drizzle the prepared ginger-lime dressing over the entire bowl and garnish with the toasted hemp seeds for a nutty finish.