Name: Seared Tofu and Edamame Power Bowl with Crunchy Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Extra Firm Tofu; 1 cup Shelled Edamame; 1 cup Shredded Red Cabbage; 0.5 cup Shredded Carrots; 1 tablespoon Soy Sauce; 1 tablespoon Rice Vinegar; 0.5 teaspoon Sesame Oil; 1 teaspoon Fresh Ginger; 1 teaspoon Sesame Seeds; 1 stalk Green Onion

Seared Tofu and Edamame Power Bowl with Crunchy Slaw

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

YOUR SOLIN GENERATED RECIPE

Seared Tofu and Edamame Power Bowl with Crunchy Slaw

Pan-seared tofu and edamame served over a vibrant cabbage slaw, tossed in a zesty ginger dressing and finished with toasted sesame seeds.

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NUTRITION

Protein

38.9g

Fat

19.8g

Carbs

29.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Extra Firm Tofu

1 cup Shelled Edamame

1 cup Shredded Red Cabbage

0.5 cup Shredded Carrots

1 tablespoon Soy Sauce

1 tablespoon Rice Vinegar

0.5 teaspoon Sesame Oil

1 teaspoon Fresh Ginger

1 teaspoon Sesame Seeds

1 stalk Green Onion

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PREPARATION

1
Press the extra-firm tofu between paper towels for 10 minutes to remove excess moisture then cut into one-inch cubes.
2
In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, and sesame oil to create the dressing.
3
Heat a non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown on all sides.
4
In a large bowl, toss the shredded red cabbage and carrots with half of the prepared dressing until well coated.
5
Steam or boil the shelled edamame for 3 minutes until tender then drain well.
6
Assemble the bowl by placing the crunchy slaw at the base and topping it with the seared tofu and warm edamame.
7
Drizzle the remaining dressing over the top and garnish with sliced green onions and toasted sesame seeds.