Crispy Tofu and Quinoa Power Salad with Edamame

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

Crispy Tofu and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Edamame

Pan-seared tofu and fluffy quinoa tossed with shelled edamame and fresh greens, finished with a zesty ginger-soy dressing for a satisfying crunch.

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NUTRITION

396kcal
Protein
28.8g
Fat
18.3g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

2 cups Baby Spinach

1 tsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Press the extra-firm tofu with a heavy object for 10 minutes to remove excess moisture then cut into half-inch cubes.

  • 2

    Whisk together the rice vinegar, low sodium soy sauce, sesame oil, and grated fresh ginger 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 and crisp on all sides.

  • 4

    In a large serving bowl, combine the fresh baby spinach, cooked quinoa, and shelled edamame.

  • 5

    Add the warm crispy tofu to the salad base and drizzle the prepared ginger-soy dressing over the top.

  • 6

    Toss all ingredients gently to ensure the dressing is evenly distributed and serve immediately.

Crispy Tofu and Quinoa Power Salad with Edamame

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

Crispy Tofu and Quinoa Power Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Edamame

Pan-seared tofu and fluffy quinoa tossed with shelled edamame and fresh greens, finished with a zesty ginger-soy dressing for a satisfying crunch.

NUTRITION

396kcal
Protein
28.8g
Fat
18.3g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

2 cups Baby Spinach

1 tsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

1 tbsp Rice Vinegar

1 tsp Fresh Ginger

PREPARATION

  • 1

    Press the extra-firm tofu with a heavy object for 10 minutes to remove excess moisture then cut into half-inch cubes.

  • 2

    Whisk together the rice vinegar, low sodium soy sauce, sesame oil, and grated fresh ginger 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 and crisp on all sides.

  • 4

    In a large serving bowl, combine the fresh baby spinach, cooked quinoa, and shelled edamame.

  • 5

    Add the warm crispy tofu to the salad base and drizzle the prepared ginger-soy dressing over the top.

  • 6

    Toss all ingredients gently to ensure the dressing is evenly distributed and serve immediately.