Name: Creamy Lentil and Tofu Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked brown lentils; 6 oz extra firm tofu; 0.5 cup non-fat Greek yogurt; 1 cup cauliflower florets; 1 cup baby spinach; 1 tsp avocado oil; 1 tbsp yellow curry powder; 0.5 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Creamy Lentil and Tofu Curry Bowl

Sautéed golden tofu and hearty lentils simmered in a fragrant curry sauce with tender cauliflower and wilted spinach for a creamy, protein-packed bowl.

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NUTRITION

Protein

50.8g

Fat

15.3g

Carbs

62.7g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils

6 oz extra firm tofu

0.5 cup non-fat Greek yogurt

1 cup cauliflower florets

1 cup baby spinach

1 tsp avocado oil

1 tbsp yellow curry powder

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Press the extra firm tofu between paper towels to remove excess moisture and cut into 1/2-inch cubes.
2
Heat the avocado oil in a large skillet over medium-high heat and sear the tofu cubes until they are golden and crispy on all sides.
3
Add the cauliflower florets to the skillet and sauté for 3-4 minutes until they begin to soften slightly.
4
Stir in the yellow curry powder, sea salt, and black pepper, tossing the tofu and cauliflower until they are evenly coated in the spices.
5
Pour in the cooked lentils and a splash of water, then bring the mixture to a gentle simmer for 5 minutes.
6
Fold in the baby spinach and cook just until the leaves are wilted, which should take about 1-2 minutes.
7
Remove the skillet from the heat and stir in the non-fat Greek yogurt until the sauce is rich and creamy before serving in a shallow bowl.