Name: Seared Tofu and Edamame Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.8 oz Extra Firm Tofu; 0.5 cup Shelled Edamame; 0.45 cup Egg Whites; 0.25 cup Red Bell Pepper; 0.25 cup Cucumber; 1 tbsp Coconut Aminos; 1 tbsp Rice Vinegar; 1 tsp Fresh Ginger; 1 clove Garlic

Seared Tofu and Edamame Salad with Crunchy Vegetables

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 Salad with Crunchy Vegetables

Pan-seared tofu and edamame tossed with crisp vegetables and savory egg white ribbons in a zesty ginger-soy dressing for a light yet satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.5g

Fat

15.8g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

8.8 oz Extra Firm Tofu

0.5 cup Shelled Edamame

0.45 cup Egg Whites

0.25 cup Red Bell Pepper

0.25 cup Cucumber

1 tbsp Coconut Aminos

1 tbsp Rice Vinegar

1 tsp Fresh Ginger

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Press the tofu to remove excess moisture and cut into one-inch cubes.
2
Heat a large non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown on all sides.
3
Pour the egg whites into the same skillet and cook into a thin sheet, then remove and slice into thin ribbons.
4
Steam the shelled edamame for three minutes until tender and bright green.
5
In a small bowl, whisk together the coconut aminos, rice vinegar, minced ginger, and grated garlic.
6
Combine the seared tofu, edamame, egg white ribbons, diced bell pepper, and sliced cucumber in a large mixing bowl.
7
Drizzle the dressing over the salad and toss gently to combine all the flavors.