Name: Lentil and Tofu Crunchy Veggie Bowl with Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 oz Extra Firm Tofu, cubed; 0.6 cup Cooked Brown Lentils; 2 tbsp Nutritional Yeast; 1 tbsp Tahini; 0.5 cup Red Bell Pepper, diced; 0.5 cup Cucumber, sliced; 1 cup Baby Spinach; 1 tbsp Lemon Juice

Lentil and Tofu Crunchy Veggie Bowl with Tahini Drizzle

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 Crunchy Veggie Bowl with Tahini Drizzle

Pan-seared tofu and hearty lentils tossed with crisp cucumbers and bell peppers, finished with a creamy, lemon-tahini drizzle.

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NUTRITION

Protein

38.2g

Fat

17.4g

Carbs

40.9g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Extra Firm Tofu, cubed

0.6 cup Cooked Brown Lentils

2 tbsp Nutritional Yeast

1 tbsp Tahini

0.5 cup Red Bell Pepper, diced

0.5 cup Cucumber, sliced

1 cup Baby Spinach

1 tbsp Lemon Juice

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PREPARATION

1
Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into bite-sized cubes.
2
Heat a non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown and firm on all sides.
3
In a small mixing bowl, whisk together the tahini, nutritional yeast, lemon juice, and a tablespoon of warm water until a smooth, pourable consistency is reached.
4
Layer the baby spinach in a large serving bowl and top with the cooked lentils, diced red bell pepper, and sliced cucumber.
5
Add the warm seared tofu to the bowl and finish by drizzling the creamy tahini sauce over all the ingredients.
6
Season with a pinch of sea pepper if desired and serve immediately while the tofu is still warm.