YOUR SOLIN GENERATED RECIPE
Lentil and Vegetable Protein Bowl
Sautéed tofu and hearty brown lentils tossed with vibrant steamed broccoli and wilted spinach for a savory, protein-packed bowl finished with a nutty sprinkle of hemp seeds.
INGREDIENTS
0.75 cup cooked brown lentils
4 oz firm tofu
1 cup broccoli florets
2 cup baby spinach
2 tbsp nutritional yeast
0.5 tbsp hemp seeds
0 tbsp extra virgin olive oil
1 tbsp tamari
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Press the firm tofu with a clean towel to remove excess moisture, then cut into half-inch cubes.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sauté for 5-7 minutes, turning occasionally until the edges are golden and crisp.
Add the broccoli florets and a tablespoon of water to the pan, then cover with a lid for 2 minutes to steam the broccoli until tender-crisp.
Remove the lid and stir in the cooked lentils, tamari, garlic powder, sea salt, and black pepper.
Fold in the baby spinach and cook for 1 minute until the leaves are just wilted.
Transfer the mixture to a serving bowl and garnish with nutritional yeast and hemp seeds.