Name: Lentil and Tofu Curry Bowl with Steamed Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 oz Extra Firm Tofu; 1/4 cup Red Lentils; 1.5 cups Broccoli Florets; 1/4 cup Light Coconut Milk; 1 oz Yellow Onion, diced; 1 tsp Olive Oil; 1 clove Garlic, minced; 1/2 tsp Fresh Ginger, grated; 1 tsp Curry Powder

Lentil and Tofu Curry Bowl with Steamed Broccoli

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

YOUR SOLIN GENERATED RECIPE

Lentil and Tofu Curry Bowl with Steamed Broccoli

Red lentils and firm tofu simmered in a fragrant turmeric-ginger coconut sauce, served with vibrant steamed broccoli for a satisfying, savory finish.

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NUTRITION

Protein

32.2g

Fat

18.3g

Carbs

47.6g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Extra Firm Tofu

1/4 cup Red Lentils

1.5 cups Broccoli Florets

1/4 cup Light Coconut Milk

1 oz Yellow Onion, diced

1 tsp Olive Oil

1 clove Garlic, minced

1/2 tsp Fresh Ginger, grated

1 tsp Curry Powder

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PREPARATION

1
Press the tofu to remove excess moisture and cut into bite-sized cubes.
2
Rinse the red lentils under cold water until the water runs clear.
3
Sauté the diced onion in olive oil over medium heat until softened.
4
Stir in minced garlic, grated ginger, and curry powder, cooking for one minute until fragrant.
5
Add the lentils and light coconut milk along with half a cup of water, then bring to a simmer.
6
Cover and cook for 10-12 minutes until the lentils are tender and have absorbed most of the liquid.
7
Gently fold in the tofu cubes and cook for another 3-4 minutes to heat through.
8
Steam the broccoli florets in a separate basket or microwave until bright green and tender-crisp.
9
Serve the curry in a bowl topped with the steamed broccoli.