Seared Tofu and Chickpea Power Salad with Avocado

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

Seared Tofu and Chickpea Power Salad with Avocado

YOUR SOLIN GENERATED RECIPE

Seared Tofu and Chickpea Power Salad with Avocado

Enjoy a vibrant bowl of seared tofu, hearty chickpeas, creamy avocado, and fluffy quinoa tossed with fresh arugula and cherry tomatoes. Drizzled with a zesty lemon-olive oil dressing with a hint of Dijon mustard, this salad offers a delightful mix of textures and flavors perfect for a satisfying, nutrient-packed lunch.

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NUTRITION

646kcal
Protein
33.8g
Fat
34.5g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

175 grams Extra-Firm Tofu

1/2 cup Chickpeas (drained)

1/4 medium Avocado

1/2 cup Cooked Quinoa

2 cups Arugula

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu gently to remove excess moisture, then cut it into 1/2-inch slices or cubes.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, add the tofu pieces, seasoning with salt and pepper. Sear until golden brown on all sides, about 3-4 minutes per side. Remove and set aside.

  • 3

    Rinse and drain the chickpeas. In the same skillet, briefly warm the chickpeas with a pinch of salt and pepper, about 2 minutes. Remove from heat.

  • 4

    In a large bowl, combine the arugula, cherry tomatoes, and cooked quinoa. Gently fold in the sliced avocado.

  • 5

    Prepare the dressing by whisking together the remaining olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper.

  • 6

    Add the seared tofu and warmed chickpeas to the salad bowl, then drizzle the dressing over the top. Toss gently to combine all ingredients evenly.

  • 7

    Taste and adjust seasoning if needed before serving.

Seared Tofu and Chickpea Power Salad with Avocado

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

Seared Tofu and Chickpea Power Salad with Avocado

YOUR SOLIN GENERATED RECIPE

Seared Tofu and Chickpea Power Salad with Avocado

Enjoy a vibrant bowl of seared tofu, hearty chickpeas, creamy avocado, and fluffy quinoa tossed with fresh arugula and cherry tomatoes. Drizzled with a zesty lemon-olive oil dressing with a hint of Dijon mustard, this salad offers a delightful mix of textures and flavors perfect for a satisfying, nutrient-packed lunch.

NUTRITION

646kcal
Protein
33.8g
Fat
34.5g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

175 grams Extra-Firm Tofu

1/2 cup Chickpeas (drained)

1/4 medium Avocado

1/2 cup Cooked Quinoa

2 cups Arugula

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu gently to remove excess moisture, then cut it into 1/2-inch slices or cubes.

  • 2

    Heat a non-stick skillet over medium-high heat and add half of the olive oil. Once hot, add the tofu pieces, seasoning with salt and pepper. Sear until golden brown on all sides, about 3-4 minutes per side. Remove and set aside.

  • 3

    Rinse and drain the chickpeas. In the same skillet, briefly warm the chickpeas with a pinch of salt and pepper, about 2 minutes. Remove from heat.

  • 4

    In a large bowl, combine the arugula, cherry tomatoes, and cooked quinoa. Gently fold in the sliced avocado.

  • 5

    Prepare the dressing by whisking together the remaining olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper.

  • 6

    Add the seared tofu and warmed chickpeas to the salad bowl, then drizzle the dressing over the top. Toss gently to combine all ingredients evenly.

  • 7

    Taste and adjust seasoning if needed before serving.