Name: Protein-Packed Lentil and Tofu Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup cooked brown lentils; 4 oz extra firm tofu; 0.5 cup non-fat plain Greek yogurt; 1 cup cauliflower florets; 1 cup fresh baby spinach; 1 tsp extra virgin olive oil; 1 tsp curry powder; 0.5 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tbsp fresh cilantro

Protein-Packed Lentil and Tofu Curry Bowl

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

YOUR SOLIN GENERATED RECIPE

Protein-Packed Lentil and Tofu Curry Bowl

Sautéed tofu and tender lentils simmered in an aromatic curry sauce, served with a cooling dollop of creamy Greek yogurt.

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NUTRITION

Protein

48.3g

Fat

13.1g

Carbs

58.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked brown lentils

4 oz extra firm tofu

0.5 cup non-fat plain Greek yogurt

1 cup cauliflower florets

1 cup fresh baby spinach

1 tsp extra virgin olive oil

1 tsp curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp fresh cilantro

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PREPARATION

1
Press the tofu with a clean towel to remove excess moisture, then cut it into 1/2-inch cubes.
2
Heat the olive oil in a large skillet over medium-high heat.
3
Add the tofu cubes and cauliflower florets to the skillet, sautéing for 5-6 minutes until the tofu is golden and cauliflower is slightly tender.
4
Mince the garlic and add it to the pan along with the curry powder, turmeric, sea salt, and black pepper, stirring for 1 minute until fragrant.
5
Stir in the cooked lentils and 2 tablespoons of water, allowing the mixture to simmer and heat through for 3 minutes.
6
Fold in the fresh baby spinach and cook just until wilted, about 1 minute.
7
Transfer the curry to a bowl and top with a generous dollop of Greek yogurt and chopped fresh cilantro before serving.