Grilled Tofu and Edamame Power Bowl with Quinoa

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

Grilled Tofu and Edamame Power Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Edamame Power Bowl with Quinoa

Grilled extra-firm tofu and steamed edamame served over fluffy quinoa and fresh baby spinach, finished with a savory nutritional yeast dusting for a nutty, toasted finish.

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NUTRITION

441kcal
Protein
43.6g
Fat
18g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

80g Shelled Edamame

60g Cooked Quinoa

2 tbsp Nutritional Yeast

2 cups Baby Spinach

1 tbsp Tamari

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PREPARATION

  • 1

    Press the extra-firm tofu for 15 minutes to remove excess moisture, then slice into thick planks.

  • 2

    Brush the tofu with half of the tamari and grill on a medium-high pan until golden brown on both sides.

  • 3

    Steam the shelled edamame until tender and bright green.

  • 4

    In a large bowl, layer the fresh baby spinach and top with the cooked quinoa.

  • 5

    Arrange the grilled tofu and steamed edamame over the quinoa base.

  • 6

    Drizzle with the remaining tamari and sprinkle the nutritional yeast over the top before serving.

Grilled Tofu and Edamame Power Bowl with Quinoa

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

Grilled Tofu and Edamame Power Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Edamame Power Bowl with Quinoa

Grilled extra-firm tofu and steamed edamame served over fluffy quinoa and fresh baby spinach, finished with a savory nutritional yeast dusting for a nutty, toasted finish.

NUTRITION

441kcal
Protein
43.6g
Fat
18g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

80g Shelled Edamame

60g Cooked Quinoa

2 tbsp Nutritional Yeast

2 cups Baby Spinach

1 tbsp Tamari

PREPARATION

  • 1

    Press the extra-firm tofu for 15 minutes to remove excess moisture, then slice into thick planks.

  • 2

    Brush the tofu with half of the tamari and grill on a medium-high pan until golden brown on both sides.

  • 3

    Steam the shelled edamame until tender and bright green.

  • 4

    In a large bowl, layer the fresh baby spinach and top with the cooked quinoa.

  • 5

    Arrange the grilled tofu and steamed edamame over the quinoa base.

  • 6

    Drizzle with the remaining tamari and sprinkle the nutritional yeast over the top before serving.