YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Quinoa Power Salad with Roasted Chickpeas
Enjoy a hearty and vibrant salad featuring crispy baked tofu, nutty quinoa, and crunchy roasted chickpeas, tossed with fresh spinach, cherry tomatoes, and cucumber. A bright lemon dressing ties the flavors together for a satisfying, protein-packed vegetarian lunch.
INGREDIENTS
250g Firm Tofu
1/2 cup Cooked Quinoa
2/3 cup Roasted Chickpeas
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1/2 cup Cucumber
1 tbsp Lemon Juice
1/2 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes and season lightly with salt and pepper.
Preheat the oven to 400°F. Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, flipping halfway through.
While the tofu bakes, prepare the quinoa according to package instructions if not already cooked.
In a separate bowl, toss chickpeas with a pinch of salt, pepper, and a tiny drizzle of olive oil. Roast in the oven (or alongside tofu if space allows) for about 20 minutes until crunchy.
In a large salad bowl, combine fresh spinach, halved cherry tomatoes, and sliced cucumber. Add the cooked quinoa, roasted chickpeas, and crispy tofu.
Drizzle with lemon juice and a small amount of olive oil. Toss everything gently and adjust seasoning with salt and pepper as needed.
Serve immediately and enjoy your nutrient-packed, vegetarian power salad.