Crispy Tofu and Quinoa Power Salad with Roasted Chickpeas

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

Crispy Tofu and Quinoa Power Salad with Roasted Chickpeas

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.

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NUTRITION

504kcal
Protein
35g
Fat
17.1g
Carbs
58.3g

SERVINGS

1 serving

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

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes and season lightly with salt and pepper.

  • 2

    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.

  • 3

    While the tofu bakes, prepare the quinoa according to package instructions if not already cooked.

  • 4

    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.

  • 5

    In a large salad bowl, combine fresh spinach, halved cherry tomatoes, and sliced cucumber. Add the cooked quinoa, roasted chickpeas, and crispy tofu.

  • 6

    Drizzle with lemon juice and a small amount of olive oil. Toss everything gently and adjust seasoning with salt and pepper as needed.

  • 7

    Serve immediately and enjoy your nutrient-packed, vegetarian power salad.

Crispy Tofu and Quinoa Power Salad with Roasted Chickpeas

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

Crispy Tofu and Quinoa Power Salad with Roasted Chickpeas

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.

NUTRITION

504kcal
Protein
35g
Fat
17.1g
Carbs
58.3g

SERVINGS

1 serving

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

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes and season lightly with salt and pepper.

  • 2

    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.

  • 3

    While the tofu bakes, prepare the quinoa according to package instructions if not already cooked.

  • 4

    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.

  • 5

    In a large salad bowl, combine fresh spinach, halved cherry tomatoes, and sliced cucumber. Add the cooked quinoa, roasted chickpeas, and crispy tofu.

  • 6

    Drizzle with lemon juice and a small amount of olive oil. Toss everything gently and adjust seasoning with salt and pepper as needed.

  • 7

    Serve immediately and enjoy your nutrient-packed, vegetarian power salad.