Name: Soy-Garlic Tofu Edamame Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz Extra-firm tofu; 0.5 tbsp Arrowroot powder; 0.5 tsp Avocado oil; 2 tbsp Tamari; 0.5 tsp Toasted sesame oil; 0.5 tsp Maple syrup; 1 clove Garlic; 0.5 tsp Fresh ginger; 0.5 cup Shelled edamame; 2 cups Mixed baby greens; 0.25 cup Cucumber; 1 tbsp Green onions; 0.5 tsp Sesame seeds

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

YOUR SOLIN GENERATED RECIPE

Soy-Garlic Tofu Edamame Salad

Pan-seared crispy tofu cubes tossed in a savory soy-garlic glaze over a vibrant bed of edamame and fresh greens with a zesty crunch.

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NUTRITION

Protein

48.0g

Fat

27.2g

Carbs

32.4g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra-firm tofu

0.5 tbsp Arrowroot powder

0.5 tsp Avocado oil

2 tbsp Tamari

0.5 tsp Toasted sesame oil

0.5 tsp Maple syrup

1 clove Garlic

0.5 tsp Fresh ginger

0.5 cup Shelled edamame

2 cups Mixed baby greens

0.25 cup Cucumber

1 tbsp Green onions

0.5 tsp Sesame seeds

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PREPARATION

1
Press the extra-firm tofu between paper towels for 15 minutes to remove moisture, then cut into 1-inch cubes.
2
Place the tofu cubes in a bowl and toss with arrowroot powder until each piece is lightly and evenly coated.
3
Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the tofu until golden and crispy on all sides.
4
While the tofu cooks, whisk together the tamari, toasted sesame oil, maple syrup, minced garlic, and grated ginger in a small bowl.
5
Reduce the skillet heat to medium and pour the sauce over the tofu, stirring constantly for 1-2 minutes until the glaze is thick and glossy.
6
In a large serving bowl, combine the mixed baby greens, shelled edamame, and sliced cucumber.
7
Top the salad base with the warm, glazed soy-garlic tofu.
8
Garnish with thinly sliced green onions and sesame seeds before serving immediately.