YOUR SOLIN GENERATED RECIPE
Creamy Tofu and Lentil Vegetable Stir-Fry
Sautéed tofu and tender red lentils folded into a savory, protein-rich nutritional yeast cream sauce with wilted spinach for a velvety finish.
INGREDIENTS
2.5 oz Extra Firm Tofu, cubed
3.5 tbsp Nutritional Yeast
0.45 cup Liquid Egg Whites
0.7 tbsp Cooked Red Lentils
1 cup Fresh Spinach
PREPARATION
Press the extra-firm tofu between paper towels to remove excess moisture and cut into small half-inch cubes.
Heat a high-quality non-stick skillet over medium-high heat and add the tofu cubes, searing for 5-6 minutes until they are lightly golden on all sides.
Add the cooked red lentils and fresh spinach to the skillet, tossing gently for 1 minute until the spinach just begins to wilt.
In a small mixing bowl, whisk together the liquid egg whites and nutritional yeast until completely smooth to form the base of your creamy sauce.
Reduce the skillet heat to medium-low and pour the egg white mixture over the tofu and vegetables.
Stir the mixture constantly for about 90 seconds until the sauce thickens into a rich, velvety coating that clings to the tofu.
Remove from heat immediately to prevent the sauce from overcooking and season with a pinch of sea salt and cracked black pepper.