YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Edamame Power Bowl with Quinoa
Pan-seared tofu and steamed edamame served over fluffy quinoa and fresh greens, finished with a zesty tamari-ginger dressing and toasted sesame seeds.
INGREDIENTS
6.35 ounces Extra Firm Tofu
0.5 cup Shelled Edamame
0.25 cup Cooked Quinoa
1.5 tablespoons Nutritional Yeast
1 cup Fresh Baby Spinach
1 tablespoon Tamari
1 tablespoon Lemon Juice
PREPARATION
Press the extra-firm tofu between paper towels for 10 minutes to remove excess moisture.
Cut the tofu into small cubes and toss them in a bowl with the nutritional yeast until evenly coated.
Heat a non-stick skillet over medium-high heat and sear the tofu cubes until they are golden and crispy on all sides.
Steam the shelled edamame until tender and bright green.
In a small bowl, whisk together the tamari, lemon juice, and a pinch of grated ginger to create the dressing.
Arrange the fresh baby spinach, cooked quinoa, and steamed edamame in a serving bowl.
Top with the crispy tofu cubes and drizzle the ginger-tamari dressing over the entire bowl before serving.