Name: Wild Garlic Tofu and Mushroom Skewers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Extra firm tofu; 1 cup Cremini mushrooms; 0.25 cup Wild garlic leaves; 0.5 tsp Extra virgin olive oil; 1 tbsp Tamari; 1 tsp Lemon juice; 0.5 cup Cooked quinoa; 0.25 cup Shelled edamame; 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

Wild Garlic Tofu and Mushroom Skewers

Grilled tofu and cremini mushrooms marinated in a vibrant, fragrant wild garlic pesto, served over a bed of fluffy quinoa and edamame.

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NUTRITION

Protein

38.7g

Fat

21.5g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra firm tofu

1 cup Cremini mushrooms

0.25 cup Wild garlic leaves

0.5 tsp Extra virgin olive oil

1 tbsp Tamari

1 tsp Lemon juice

0.5 cup Cooked quinoa

0.25 cup Shelled edamame

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Press the tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes.
2
Finely mince the wild garlic leaves and whisk together with olive oil, tamari, and lemon juice in a medium bowl.
3
Toss the tofu cubes and whole cremini mushrooms in the wild garlic marinade and let sit for 15 minutes to absorb the flavors.
4
Thread the marinated tofu and mushrooms onto skewers, alternating between the two.
5
Heat a grill pan or outdoor grill over medium-high heat and cook the skewers for 3-4 minutes per side until lightly charred.
6
In a small bowl, combine the warm cooked quinoa with shelled edamame, sea salt, and black pepper.
7
Serve the charred skewers immediately over the quinoa and edamame base.