Name: Tofu Edamame Pasta Salad with Black Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.25 cup chickpea pasta; 6 oz firm tofu; 1 cup shelled edamame; 0.25 cup cooked black chickpeas; 0.5 cup diced cucumber; 0.25 cup shredded carrots; 1 tbsp tamari; 1 tbsp rice vinegar; 1 tsp grated fresh ginger; 0.5 tsp toasted sesame oil; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Tofu Edamame Pasta Salad with Black Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Tofu Edamame Pasta Salad with Black Chickpeas

Chilled chickpea pasta tossed with protein-rich tofu, edamame, and black chickpeas in a zesty ginger-tamari dressing that provides a satisfyingly crisp crunch.

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NUTRITION

Protein

44.7g

Fat

21.8g

Carbs

59.4g

SERVINGS

1 serving

INGREDIENTS

0.25 cup chickpea pasta

6 oz firm tofu

1 cup shelled edamame

0.25 cup cooked black chickpeas

0.5 cup diced cucumber

0.25 cup shredded carrots

1 tbsp tamari

1 tbsp rice vinegar

1 tsp grated fresh ginger

0.5 tsp toasted sesame oil

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Boil the chickpea pasta in salted water until al dente, then drain and rinse under cold water to stop the cooking process.
2
Press the firm tofu between paper towels to remove excess moisture and slice into uniform half-inch cubes.
3
In a large mixing bowl, whisk together the tamari, rice vinegar, grated ginger, sesame oil, garlic powder, salt, and pepper.
4
Add the cooled pasta, tofu cubes, edamame, black chickpeas, cucumber, and carrots to the dressing.
5
Gently fold the ingredients together until every component is evenly coated in the aromatic sauce.
6
Serve immediately or refrigerate for thirty minutes to allow the vibrant flavors to deepen.