YOUR SOLIN GENERATED RECIPE
Tofu, Green Bean, and Beluga Lentil Bowl
Pan-seared tofu and earthy beluga lentils served over fluffy brown rice with snappy green beans and a savory tamari glaze.
INGREDIENTS
6 oz firm tofu
0.75 cup cooked beluga lentils
0.5 cup cooked brown rice
1 cup fresh green beans
1 tbsp extra virgin olive oil
1.5 tbsp tamari
1.5 tbsp nutritional yeast
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp water
PREPARATION
Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
Trim the ends of the green beans and cut them into 2-inch pieces.
In a small bowl, toss the tofu cubes with nutritional yeast, garlic powder, sea salt, and black pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat.
Add the tofu to the skillet and sear for 3-4 minutes per side until the edges are golden and crispy.
Remove tofu from the skillet and set aside; add the green beans and water to the same pan, covering with a lid for 3 minutes to steam-sauté until tender-crisp.
Stir in the cooked beluga lentils and tamari, cooking for 2 minutes until the liquid has slightly reduced and everything is heated through.
Place the warm cooked brown rice into a bowl.
Top the rice with the savory lentil and green bean mixture, then add the crispy tofu cubes on top.