Name: High-Protein Lentil and Tofu Vegetable Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup dry red lentils; 4 oz firm tofu; 0 tbsp coconut oil; 0.5 cup cauliflower florets; 1 cup fresh spinach; 0.13 cup light coconut milk; 0.5 cup non-fat Greek yogurt; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp fresh ginger; 1 clove garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 1.5 cup water

High-Protein Lentil and Tofu Vegetable Curry

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

YOUR SOLIN GENERATED RECIPE

High-Protein Lentil and Tofu Vegetable Curry

Aromatic red lentils and golden sautéed tofu simmered in a creamy, spice-infused coconut broth with tender cauliflower and vibrant spinach.

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NUTRITION

Protein

52.9g

Fat

11.3g

Carbs

75.4g

SERVINGS

1 serving

INGREDIENTS

0.5 cup dry red lentils

4 oz firm tofu

0 tbsp coconut oil

0.5 cup cauliflower florets

1 cup fresh spinach

0.13 cup light coconut milk

0.5 cup non-fat Greek yogurt

1 tsp turmeric

1 tsp ground cumin

1 tsp fresh ginger

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1.5 cup water

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PREPARATION

1
Rinse lentils and boil in water until tender, about 15 minutes.
2
Press tofu to remove moisture, then cube into bite-sized pieces.
3
Heat coconut oil in a large skillet over medium heat and sear tofu until golden brown on all sides.
4
Add cauliflower, minced garlic, and grated ginger to the skillet, sautéing for 3-4 minutes.
5
Stir in turmeric, cumin, salt, and pepper until fragrant.
6
Add cooked lentils with their remaining liquid, coconut milk, and spinach to the pan.
7
Simmer for 5 minutes until the sauce thickens and spinach wilts.
8
Remove from heat and stir in the Greek yogurt for a rich, high-protein finish.