YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Protein Power Bowl
Pan-seared tofu and earthy lentils tossed with steamed broccoli and edamame, finished with a nutty sprinkle of hemp seeds and savory nutritional yeast.
INGREDIENTS
1 cup cooked green lentils
4 oz extra firm tofu
0.5 cup shelled edamame
1 cup broccoli florets
2 tbsp nutritional yeast
1 tbsp hemp seeds
0 tsp avocado oil
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Pat the extra firm tofu dry with a clean towel and cut into 1/2-inch cubes.
Heat the avocado oil in a non-stick skillet over medium-high heat. Add the tofu cubes and sear for 3-4 minutes per side until golden brown and crispy.
While the tofu cooks, place the broccoli florets and shelled edamame in a steamer basket over boiling water. Steam for 4-5 minutes until the broccoli is bright green and tender-crisp.
In a small bowl, whisk together the lemon juice, garlic powder, sea salt, and black pepper to create a light dressing.
In a large serving bowl, combine the warm cooked lentils, steamed broccoli, edamame, and seared tofu.
Drizzle the lemon dressing over the bowl and toss gently to coat all ingredients.
Top the bowl with nutritional yeast and hemp seeds for a boost of plant-based protein and a savory, nutty finish.