Name: Grilled Tofu and Quinoa Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 160g Extra Firm Tofu, pressed; 1/4 cup Cooked Quinoa; 3 tbsp Shelled Edamame; 1/2 cup Diced Red Bell Pepper; 1/2 cup Diced Cucumber; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Nutritional Yeast

Grilled Tofu and Quinoa Salad with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Salad with Crunchy Vegetables

Sliced tofu grilled until firm and tossed with fluffy quinoa and colorful bell peppers, finished with a zesty lemon dressing and savory nutritional yeast.

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NUTRITION

Protein

33.9g

Fat

15.2g

Carbs

23.2g

SERVINGS

1 serving

INGREDIENTS

160g Extra Firm Tofu, pressed

1/4 cup Cooked Quinoa

3 tbsp Shelled Edamame

1/2 cup Diced Red Bell Pepper

1/2 cup Diced Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Nutritional Yeast

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PREPARATION

1
Press the extra-firm tofu for 15 minutes to remove excess moisture, then slice into thick planks.
2
Lightly brush the tofu planks with half of the olive oil and season with a pinch of salt and pepper.
3
Grill the tofu over medium-high heat for 4-5 minutes per side until distinct grill marks appear and the texture is firm.
4
In a large mixing bowl, combine the cooked quinoa, shelled edamame, diced red bell pepper, and diced cucumber.
5
Whisk together the remaining olive oil, lemon juice, and nutritional yeast in a small jar to create the dressing.
6
Cut the grilled tofu into bite-sized cubes and add them to the bowl with the vegetables and grains.
7
Pour the dressing over the salad and toss gently to ensure every ingredient is coated before serving.