Name: Indian-Spiced Tofu and Vegetable Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 250g Extra Firm Tofu; 60g Shelled Edamame; 30g Cooked Brown Rice; 80g Broccoli Florets; 50g Red Bell Pepper; 1 tsp Ginger Root, minced; 1 clove Garlic, minced; 0.5 tsp Turmeric; 0.5 tsp Cumin

Indian-Spiced Tofu and Vegetable Stir-Fry

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

YOUR SOLIN GENERATED RECIPE

Indian-Spiced Tofu and Vegetable Stir-Fry

Pan-seared tofu and crisp vegetables tossed in a fragrant ginger-turmeric sauce, served over nutty brown rice for a satisfying finish.

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NUTRITION

Protein

35.7g

Fat

14.5g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

60g Shelled Edamame

30g Cooked Brown Rice

80g Broccoli Florets

50g Red Bell Pepper

1 tsp Ginger Root, minced

1 clove Garlic, minced

0.5 tsp Turmeric

0.5 tsp Cumin

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PREPARATION

1
Press the tofu to remove excess moisture and cut into bite-sized cubes.
2
Season the tofu cubes with turmeric, cumin, and a pinch of salt.
3
Heat a large non-stick skillet over medium heat and add the tofu, searing until golden and crisp.
4
Toss in the minced ginger, garlic, broccoli, bell peppers, and edamame.
5
Sauté the mixture for 5-7 minutes until the vegetables are vibrant and tender-crisp.
6
Stir in a splash of tamari and a squeeze of fresh lemon to brighten the flavors.
7
Serve the stir-fry immediately over the warm, nutty brown rice.