Crispy Tofu and Quinoa Power Salad with Edamame

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 Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Edamame

Enjoy a vibrant and hearty vegetarian power salad featuring crispy baked tofu, protein-packed edamame, and fluffy quinoa tossed with fresh baby spinach and sprinkled with crunchy pumpkin seeds. Bright, wholesome, and perfectly balanced, this salad is both satisfying and energizing.

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NUTRITION

448kcal
Protein
38g
Fat
22.1g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

120g Shelled Edamame

1/2 cup Cooked Quinoa (~92g)

1 cup Baby Spinach

1 tbsp Pumpkin Seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the firm tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    Place the tofu cubes on a parchment-lined baking sheet. Optionally, season lightly with salt, pepper, and a pinch of garlic powder to enhance flavor.

  • 4

    Bake the tofu for about 25 minutes, flipping halfway through, until the edges are golden and crispy.

  • 5

    While the tofu bakes, prepare the edamame if needed (if using frozen, steam or microwave until heated through) and cook the quinoa according to package directions.

  • 6

    In a large salad bowl, combine the cooked quinoa, edamame, baby spinach, and then add the crispy tofu.

  • 7

    Sprinkle pumpkin seeds over the top for an extra crunch and nutty flavor.

  • 8

    Toss gently and serve immediately.

Crispy Tofu and Quinoa Power Salad with Edamame

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 Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Edamame

Enjoy a vibrant and hearty vegetarian power salad featuring crispy baked tofu, protein-packed edamame, and fluffy quinoa tossed with fresh baby spinach and sprinkled with crunchy pumpkin seeds. Bright, wholesome, and perfectly balanced, this salad is both satisfying and energizing.

NUTRITION

448kcal
Protein
38g
Fat
22.1g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

120g Shelled Edamame

1/2 cup Cooked Quinoa (~92g)

1 cup Baby Spinach

1 tbsp Pumpkin Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the firm tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    Place the tofu cubes on a parchment-lined baking sheet. Optionally, season lightly with salt, pepper, and a pinch of garlic powder to enhance flavor.

  • 4

    Bake the tofu for about 25 minutes, flipping halfway through, until the edges are golden and crispy.

  • 5

    While the tofu bakes, prepare the edamame if needed (if using frozen, steam or microwave until heated through) and cook the quinoa according to package directions.

  • 6

    In a large salad bowl, combine the cooked quinoa, edamame, baby spinach, and then add the crispy tofu.

  • 7

    Sprinkle pumpkin seeds over the top for an extra crunch and nutty flavor.

  • 8

    Toss gently and serve immediately.