Name: Ginger-Garlic Tofu and Broccoli Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Extra firm tofu; 0.75 cup Shelled edamame; 2 cup Broccoli florets; 0.13 cup Cooked quinoa; 1 tbsp Tamari; 0.5 tsp Toasted sesame oil; 1 tsp Fresh ginger; 1 clove Garlic; 0.5 tsp Rice vinegar; 0.25 tsp Red pepper flakes; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Tofu and Broccoli Bowl

Pan-seared tofu cubes and vibrant broccoli florets tossed in a zesty ginger-garlic glaze for a savory and satisfying meal prep bowl.

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NUTRITION

Protein

42.5g

Fat

20.5g

Carbs

43.0g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Extra firm tofu

0.75 cup Shelled edamame

2 cup Broccoli florets

0.13 cup Cooked quinoa

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Rice vinegar

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2
In a small bowl, whisk together the tamari, toasted sesame oil, grated ginger, minced garlic, rice vinegar, and red pepper flakes.
3
Heat a non-stick skillet over medium-high heat and sear the tofu cubes until golden brown and crispy on all sides.
4
Add the broccoli florets and shelled edamame to the skillet with a splash of water, covering for 2 minutes to steam-tenderize.
5
Remove the lid, pour the ginger-garlic sauce over the tofu and vegetables, and toss until the sauce thickens and coats everything evenly.
6
Season with sea salt and black pepper, then serve over the cooked quinoa in a portable container for a perfect packed lunch.