Name: Seared Tofu and Edamame Power Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100g Extra Firm Tofu, cubed; 115g Cooked Shrimp, chilled; 50g Shelled Edamame; 50g Cucumber, sliced; 30g Radishes, thinly sliced; 30g Baby Spinach; 1 tbsp Rice Vinegar; 1 tsp Low Sodium Soy Sauce; 1 tsp Fresh Ginger, grated; 1g Sesame Seeds

Seared Tofu and Edamame Power Salad with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Tofu and Edamame Power Salad with Crunchy Vegetables

Pan-seared tofu and chilled shrimp tossed with edamame and crisp radishes in a zesty ginger-lime dressing, finished with a sprinkle of toasted sesame seeds.

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NUTRITION

Protein

45.8g

Fat

9.4g

Carbs

12.7g

SERVINGS

1 serving

INGREDIENTS

100g Extra Firm Tofu, cubed

115g Cooked Shrimp, chilled

50g Shelled Edamame

50g Cucumber, sliced

30g Radishes, thinly sliced

30g Baby Spinach

1 tbsp Rice Vinegar

1 tsp Low Sodium Soy Sauce

1 tsp Fresh Ginger, grated

1g Sesame Seeds

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PREPARATION

1
Drain and press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into small bite-sized cubes.
2
Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until they are golden and slightly firm.
3
In a large mixing bowl, whisk together the rice vinegar, low sodium soy sauce, and grated fresh ginger to create the dressing.
4
Add the baby spinach, sliced cucumber, and radishes to the bowl and toss lightly to coat with the dressing.
5
Gently fold in the seared tofu, chilled cooked shrimp, and shelled edamame.
6
Transfer the salad to a plate and garnish with a sprinkle of toasted sesame seeds before serving.