Crispy Tofu and Red Lentil Stew with Zucchini and Millet

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

Crispy Tofu and Red Lentil Stew with Zucchini and Millet

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Red Lentil Stew with Zucchini and Millet

Pan-seared tofu cubes served over a hearty red lentil and zucchini stew with fluffy millet, finished with a squeeze of fresh lemon and toasted cumin.

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NUTRITION

477kcal
Protein
29.6g
Fat
12.1g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Firm Tofu

1/4 cup Red Lentils

1/4 cup Millet

1 cup chopped Zucchini

1/2 cup Broccoli florets

1 teaspoon Olive Oil

1 cup Vegetable Broth

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PREPARATION

  • 1

    Rinse the millet under cold water and place in a pot with 1/2 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

  • 2

    In a separate saucepan, combine the red lentils, diced zucchini, and vegetable broth. Simmer over medium heat for about 12-15 minutes until the lentils are tender and have absorbed most of the liquid.

  • 3

    While the lentils cook, press the tofu with a paper towel to remove excess moisture and cut into 1/2-inch cubes.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and sear for 3-4 minutes per side until they are golden brown and crispy.

  • 5

    Stir the broccoli florets into the lentil stew during the last 3 minutes of its cooking time to lightly steam them.

  • 6

    Season the stew with salt, pepper, and toasted cumin to taste.

  • 7

    To serve, scoop the cooked millet into a bowl, top with the red lentil and zucchini stew, and finish with the crispy tofu cubes.

Crispy Tofu and Red Lentil Stew with Zucchini and Millet

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

Crispy Tofu and Red Lentil Stew with Zucchini and Millet

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Red Lentil Stew with Zucchini and Millet

Pan-seared tofu cubes served over a hearty red lentil and zucchini stew with fluffy millet, finished with a squeeze of fresh lemon and toasted cumin.

NUTRITION

477kcal
Protein
29.6g
Fat
12.1g
Carbs
63.4g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Firm Tofu

1/4 cup Red Lentils

1/4 cup Millet

1 cup chopped Zucchini

1/2 cup Broccoli florets

1 teaspoon Olive Oil

1 cup Vegetable Broth

PREPARATION

  • 1

    Rinse the millet under cold water and place in a pot with 1/2 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

  • 2

    In a separate saucepan, combine the red lentils, diced zucchini, and vegetable broth. Simmer over medium heat for about 12-15 minutes until the lentils are tender and have absorbed most of the liquid.

  • 3

    While the lentils cook, press the tofu with a paper towel to remove excess moisture and cut into 1/2-inch cubes.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and sear for 3-4 minutes per side until they are golden brown and crispy.

  • 5

    Stir the broccoli florets into the lentil stew during the last 3 minutes of its cooking time to lightly steam them.

  • 6

    Season the stew with salt, pepper, and toasted cumin to taste.

  • 7

    To serve, scoop the cooked millet into a bowl, top with the red lentil and zucchini stew, and finish with the crispy tofu cubes.