Name: Grilled Tofu and Edamame Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 250g Extra Firm Tofu; 116g Shelled Edamame; 1/2 cup Red Bell Pepper, chopped; 1/2 cup Cucumber, sliced; 2 tsp Hemp Seeds; 1/2 tsp Sesame Oil; 1 tsp Soy Sauce; 1 tbsp Rice Vinegar

Grilled Tofu and Edamame Salad 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

Grilled Tofu and Edamame Salad with Crunchy Vegetables

Extra firm tofu slices grilled until golden and tossed with shelled edamame and crisp bell peppers in a light ginger-soy dressing.

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NUTRITION

Protein

39.4g

Fat

23.1g

Carbs

20.9g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

116g Shelled Edamame

1/2 cup Red Bell Pepper, chopped

1/2 cup Cucumber, sliced

2 tsp Hemp Seeds

1/2 tsp Sesame Oil

1 tsp Soy Sauce

1 tbsp Rice Vinegar

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PREPARATION

1
Press the extra firm tofu for 15 minutes to remove excess moisture, then slice into 1/2-inch thick rectangles.
2
Lightly brush the tofu with a tiny amount of sesame oil and grill over medium-high heat for 4-5 minutes per side until char marks appear.
3
While the tofu grills, steam the shelled edamame for 3-5 minutes until tender and bright green.
4
Dice the red bell pepper and slice the cucumber into thin half-moons.
5
In a small bowl, whisk together the rice vinegar, soy sauce, and the remaining sesame oil to create the dressing.
6
Cut the grilled tofu into bite-sized cubes and place in a large mixing bowl.
7
Add the steamed edamame, bell pepper, and cucumber to the bowl with the tofu.
8
Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
9
Sprinkle with hemp seeds before serving for an extra protein boost and nutty crunch.