Crispy Tofu and Edamame Power Bowl with Quinoa

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

Crispy Tofu and Edamame Power Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Bowl with Quinoa

Pan-seared tofu and steamed edamame served over fluffy quinoa and fresh spinach, finished with a savory nutritional yeast sprinkle for a nutty crunch.

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NUTRITION

380kcal
Protein
32.1g
Fat
14g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

150 grams Extra Firm Tofu

60 grams Shelled Edamame

0.5 cup Cooked Quinoa

1 cup Baby Spinach

2 tablespoons Nutritional Yeast

1 tablespoon Tamari

1 tablespoon Rice Vinegar

1 teaspoon Fresh Ginger

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PREPARATION

  • 1

    Press the extra firm tofu with a heavy object for 10 minutes to remove excess water then cut into bite-sized cubes.

  • 2

    Toss the tofu cubes with half of the tamari and the grated ginger in a small bowl until well coated.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tofu for 3-4 minutes per side until golden and crispy.

  • 4

    Steam the shelled edamame in the microwave or on the stovetop for 2 minutes until bright green and tender.

  • 5

    Place the fresh baby spinach in a large bowl and top with the cooked quinoa, crispy tofu, and steamed edamame.

  • 6

    Whisk the remaining tamari and rice vinegar together, drizzle over the bowl, and finish with a generous sprinkle of nutritional yeast.

Crispy Tofu and Edamame Power Bowl with Quinoa

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

Crispy Tofu and Edamame Power Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Bowl with Quinoa

Pan-seared tofu and steamed edamame served over fluffy quinoa and fresh spinach, finished with a savory nutritional yeast sprinkle for a nutty crunch.

NUTRITION

380kcal
Protein
32.1g
Fat
14g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

150 grams Extra Firm Tofu

60 grams Shelled Edamame

0.5 cup Cooked Quinoa

1 cup Baby Spinach

2 tablespoons Nutritional Yeast

1 tablespoon Tamari

1 tablespoon Rice Vinegar

1 teaspoon Fresh Ginger

PREPARATION

  • 1

    Press the extra firm tofu with a heavy object for 10 minutes to remove excess water then cut into bite-sized cubes.

  • 2

    Toss the tofu cubes with half of the tamari and the grated ginger in a small bowl until well coated.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tofu for 3-4 minutes per side until golden and crispy.

  • 4

    Steam the shelled edamame in the microwave or on the stovetop for 2 minutes until bright green and tender.

  • 5

    Place the fresh baby spinach in a large bowl and top with the cooked quinoa, crispy tofu, and steamed edamame.

  • 6

    Whisk the remaining tamari and rice vinegar together, drizzle over the bowl, and finish with a generous sprinkle of nutritional yeast.