YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Edamame Power Bowl with Lemon Tahini Drizzle
Pan-seared tofu and steamed edamame served over fluffy quinoa and fresh greens, finished with a zesty lemon tahini drizzle.
INGREDIENTS
250g Extra Firm Tofu
100g Shelled Edamame
40g Cooked Quinoa
7g Tahini
5g Nutritional Yeast
30g Fresh Spinach
50g Sliced Cucumber
1 tbsp Lemon Juice
PREPARATION
Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.
Toss the tofu cubes in nutritional yeast and a pinch of sea salt until evenly coated.
Heat a non-stick skillet over medium-high heat and sear the tofu until all sides are golden and crispy.
Steam the shelled edamame for 3-5 minutes until bright green and tender.
In a small bowl, whisk together the tahini, lemon juice, and a teaspoon of warm water until smooth and pourable.
Layer the fresh spinach and cooked quinoa in a serving bowl.
Top with the crispy tofu, steamed edamame, and sliced cucumbers.
Drizzle the lemon tahini dressing over the bowl and serve immediately.