High-Protein Lentil and Tofu Curry Bowl

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

High-Protein Lentil and Tofu Curry Bowl

YOUR SOLIN GENERATED RECIPE

High-Protein Lentil and Tofu Curry Bowl

A vibrant simmered curry featuring red lentils and golden cubes of tofu infused with aromatic spices for a comforting, velvety texture.

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NUTRITION

433kcal
Protein
37.6g
Fat
9.5g
Carbs
60.0g

SERVINGS

1 serving

INGREDIENTS

0.25 cup dry red lentils

4 oz firm tofu

1.5 cup vegetable broth

1 cup cauliflower florets

2 cup fresh spinach

2 tbsp nutritional yeast

1 tbsp curry powder

0.5 tsp turmeric

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

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PREPARATION

  • 1

    Press the firm tofu between paper towels to remove excess moisture, then cut into small 1/2-inch cubes.

  • 2

    In a medium pot, combine the dry red lentils, vegetable broth, cauliflower florets, curry powder, turmeric, garlic powder, and onion powder.

  • 3

    Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until lentils are soft and have absorbed most of the liquid.

  • 4

    Gently fold in the tofu cubes and nutritional yeast, stirring until the mixture is thick and creamy.

  • 5

    Add the fresh spinach to the pot and stir for 1-2 minutes until the leaves are just wilted.

  • 6

    Season with sea salt and black pepper to taste, then transfer to a large bowl and serve immediately.

High-Protein Lentil and Tofu Curry Bowl

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

High-Protein Lentil and Tofu Curry Bowl

YOUR SOLIN GENERATED RECIPE

High-Protein Lentil and Tofu Curry Bowl

A vibrant simmered curry featuring red lentils and golden cubes of tofu infused with aromatic spices for a comforting, velvety texture.

NUTRITION

433kcal
Protein
37.6g
Fat
9.5g
Carbs
60.0g

SERVINGS

1 serving

INGREDIENTS

0.25 cup dry red lentils

4 oz firm tofu

1.5 cup vegetable broth

1 cup cauliflower florets

2 cup fresh spinach

2 tbsp nutritional yeast

1 tbsp curry powder

0.5 tsp turmeric

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

PREPARATION

  • 1

    Press the firm tofu between paper towels to remove excess moisture, then cut into small 1/2-inch cubes.

  • 2

    In a medium pot, combine the dry red lentils, vegetable broth, cauliflower florets, curry powder, turmeric, garlic powder, and onion powder.

  • 3

    Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until lentils are soft and have absorbed most of the liquid.

  • 4

    Gently fold in the tofu cubes and nutritional yeast, stirring until the mixture is thick and creamy.

  • 5

    Add the fresh spinach to the pot and stir for 1-2 minutes until the leaves are just wilted.

  • 6

    Season with sea salt and black pepper to taste, then transfer to a large bowl and serve immediately.