Name: Seared Tofu and Edamame Bowl with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Extra Firm Tofu, cubed; 80g Shelled Edamame; 150g Cauliflower Rice; 30g Radishes, sliced; 50g Cucumber, sliced; 30g Carrots, shredded; 1 tbsp Tamari; 1 tbsp Rice Vinegar; 1 tsp Sesame Seeds

Seared Tofu and Edamame Bowl 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 Bowl with Crunchy Vegetables

Pan-seared tofu and steamed edamame served over cauliflower rice with radish and cucumbers, finished with a drizzle of zingy ginger-tamari and toasted sesame seeds.

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NUTRITION

Protein

35.2g

Fat

15g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu, cubed

80g Shelled Edamame

150g Cauliflower Rice

30g Radishes, sliced

50g Cucumber, sliced

30g Carrots, shredded

1 tbsp Tamari

1 tbsp Rice Vinegar

1 tsp Sesame Seeds

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PREPARATION

1
Press the tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.
2
Heat a non-stick skillet over medium-high heat and sear the tofu cubes until golden brown on all sides.
3
Steam the shelled edamame for 3-4 minutes until tender and bright green.
4
In the same skillet used for tofu, lightly sauté the cauliflower rice for 2-3 minutes until just softened.
5
Whisk together the tamari and rice vinegar in a small bowl to create the dressing.
6
Assemble the bowl by placing cauliflower rice at the base and topping with seared tofu, edamame, radishes, cucumber, and carrots.
7
Drizzle the ginger-tamari dressing over the bowl and garnish with toasted sesame seeds.