Name: Tofu Poke Bowl with Avocado and Edamame
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10.5 oz Firm tofu; 0.5 cup Shelled edamame; 0.25 whole Avocado; 1 tbsp Hemp seeds; 1 cup Baby spinach; 0.5 cup Cucumber; 1 tbsp Tamari; 1 tsp Toasted sesame oil; 1 tsp Rice vinegar; 0.5 tsp Fresh ginger; 0.25 tsp Garlic powder; 1 tsp Black sesame seeds

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

YOUR SOLIN GENERATED RECIPE

Tofu Poke Bowl with Avocado and Edamame

Crispy pan-seared tofu cubes tossed in a ginger-tamari glaze, served over a bed of fresh greens with creamy avocado and vibrant edamame.

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NUTRITION

Protein

43.2g

Fat

35.8g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

10.5 oz Firm tofu

0.5 cup Shelled edamame

0.25 whole Avocado

1 tbsp Hemp seeds

1 cup Baby spinach

0.5 cup Cucumber

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

0.5 tsp Fresh ginger

0.25 tsp Garlic powder

1 tsp Black sesame seeds

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PREPARATION

1
Wrap the firm tofu in a clean kitchen towel and place a heavy object on top to press out excess moisture for 15 minutes.
2
Cut the pressed tofu into 1-inch cubes and set aside while you prepare the glaze.
3
In a small bowl, whisk together the tamari, rice vinegar, grated fresh ginger, and garlic powder until well combined.
4
Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.
5
Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally, until they are golden and crispy on all sides.
6
Pour the tamari-ginger mixture over the tofu in the skillet and toss for 1 minute until the sauce reduces and coats the cubes.
7
Place the baby spinach in a large serving bowl and top with the glazed tofu, edamame, sliced cucumber, and avocado.
8
Garnish the bowl with hemp seeds and black sesame seeds before serving immediately.