Name: Crispy Tofu and Edamame Power Bowl with Quinoa and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Extra Firm Tofu, cubed; 75g Shelled Edamame; 80g Cooked Quinoa; 60g Fresh Spinach; 1 tsp Sesame Oil; 1 tbsp Low Sodium Soy Sauce; 1 tbsp Rice Vinegar; 0.5 tsp Fresh Ginger, grated; 0.5 tsp Sesame Seeds

Crispy Tofu and Edamame Power Bowl with Quinoa and Spinach

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

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Bowl with Quinoa and Spinach

Pan-seared tofu and edamame served over fluffy quinoa and spinach, finished with a ginger-soy dressing and a sprinkle of toasted sesame seeds.

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NUTRITION

Protein

30.9g

Fat

19.7g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu, cubed

75g Shelled Edamame

80g Cooked Quinoa

60g Fresh Spinach

1 tsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

1 tbsp Rice Vinegar

0.5 tsp Fresh Ginger, grated

0.5 tsp Sesame Seeds

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PREPARATION

1
Press the tofu with a heavy object for 10 minutes to remove excess moisture and then cut into small bite-sized cubes.
2
Heat the sesame oil in a non-stick skillet over medium-high heat.
3
Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally until all sides are golden brown and crispy.
4
Toss the shelled edamame into the skillet during the last 2 minutes of cooking to warm them through.
5
In a small jar or bowl, whisk together the soy sauce, rice vinegar, and grated ginger to create the dressing.
6
Place the fresh spinach and cooked quinoa in a large bowl as the base.
7
Top the greens and grains with the crispy tofu and edamame mixture.
8
Drizzle the ginger-soy dressing over the entire bowl and garnish with a sprinkle of toasted sesame seeds.