Name: Edamame & Vegetable Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Firm tofu; 1 cup Shelled edamame; 0.25 cup Full-fat coconut milk; 0.5 cup Vegetable broth; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 1 tbsp Red curry paste; 2 tbsp Nutritional yeast; 0 tsp Coconut oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh ginger; 1 clove Garlic

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

YOUR SOLIN GENERATED RECIPE

Edamame & Vegetable Coconut Curry

Simmered edamame and crispy tofu are bathed in a creamy coconut curry sauce with fresh broccoli and peppers for a vibrant plant-based dinner.

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NUTRITION

Protein

45.0g

Fat

31.1g

Carbs

46.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Firm tofu

1 cup Shelled edamame

0.25 cup Full-fat coconut milk

0.5 cup Vegetable broth

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Red curry paste

2 tbsp Nutritional yeast

0 tsp Coconut oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

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PREPARATION

1
Press the tofu to remove excess moisture and cut into 1/2-inch cubes.
2
Heat coconut oil in a large skillet over medium heat and sauté tofu until golden and crispy.
3
Add minced garlic and grated ginger to the pan and cook for 1 minute until fragrant.
4
Stir in red curry paste followed by coconut milk and vegetable broth until combined.
5
Add edamame, broccoli, and bell pepper, then stir in nutritional yeast.
6
Season with sea salt and black pepper and simmer for 6 minutes until the sauce is velvety.
7
Serve the curry hot in shallow bowls.