Name: Plant-Based Thai Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz Extra firm tofu; 0.5 cup Shelled edamame; 0.25 cup Light coconut milk; 1 tbsp Red curry paste; 1 cup Fresh baby spinach; 1 tsp Coconut oil; 0.5 tsp Sea salt; 0.25 tsp Ground ginger; 1 tbsp Tamari; 1 tbsp Fresh lime juice

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

YOUR SOLIN GENERATED RECIPE

Plant-Based Thai Coconut Curry

Extra-firm tofu and edamame simmered in a fragrant, creamy red curry sauce with fresh spinach for a vibrant and protein-packed meal.

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NUTRITION

Protein

48.6g

Fat

31.8g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

0.25 cup Light coconut milk

1 tbsp Red curry paste

1 cup Fresh baby spinach

1 tsp Coconut oil

0.5 tsp Sea salt

0.25 tsp Ground ginger

1 tbsp Tamari

1 tbsp Fresh lime juice

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PREPARATION

1
Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2
Heat the coconut oil in a large non-stick skillet over medium-high heat.
3
Add the tofu cubes to the skillet and sear until golden brown and crisp on all sides, approximately 8-10 minutes.
4
Stir in the red curry paste and ground ginger, tossing with the tofu until the spices become fragrant.
5
Pour in the light coconut milk and tamari, stirring gently to create a smooth, consistent sauce.
6
Add the shelled edamame to the pan and simmer for 5 minutes, allowing the sauce to thicken slightly.
7
Fold in the fresh baby spinach and cook for 1 minute until the leaves are just wilted.
8
Remove the skillet from the heat and stir in the fresh lime juice and sea salt before serving.