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

A vibrant and filling salad that brings together crispy marinated tofu, fluffy quinoa, crunchy roasted chickpeas, and steamed edamame on a bed of fresh mixed greens. Finished with a bright lemon herb dressing, this power salad is both satisfying and nutritious, perfect for a protein-packed lunch.

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NUTRITION

535kcal
Protein
38.9g
Fat
23.8g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

260g Extra-firm Tofu

1/3 cup Cooked Quinoa

1/3 cup Roasted Chickpeas

1/3 cup Shelled Edamame

2 cups Mixed Salad Greens

1 tbsp Lemon Juice

1/2 tbsp Tahini

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then slice it into cubes. Toss with a pinch of salt, pepper, and garlic powder.

  • 2

    Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 25-30 minutes, turning halfway, until crisp on the edges.

  • 3

    Meanwhile, drain and rinse chickpeas if using canned. Toss them with a bit of garlic powder, salt, and a tiny drizzle of oil if desired. Spread on a separate baking sheet and roast in the oven for about 20 minutes until crunchy.

  • 4

    In a small bowl, whisk together lemon juice, tahini, a pinch of salt, and a little water to achieve a smooth, drizzly consistency for the dressing.

  • 5

    In a large bowl, combine the mixed greens, cooked quinoa, and edamame. Add the roasted chickpeas and crispy tofu once they are ready.

  • 6

    Drizzle the lemon-tahini dressing over the salad and toss gently to mix all the flavors. Serve immediately.

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

A vibrant and filling salad that brings together crispy marinated tofu, fluffy quinoa, crunchy roasted chickpeas, and steamed edamame on a bed of fresh mixed greens. Finished with a bright lemon herb dressing, this power salad is both satisfying and nutritious, perfect for a protein-packed lunch.

NUTRITION

535kcal
Protein
38.9g
Fat
23.8g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

260g Extra-firm Tofu

1/3 cup Cooked Quinoa

1/3 cup Roasted Chickpeas

1/3 cup Shelled Edamame

2 cups Mixed Salad Greens

1 tbsp Lemon Juice

1/2 tbsp Tahini

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then slice it into cubes. Toss with a pinch of salt, pepper, and garlic powder.

  • 2

    Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 25-30 minutes, turning halfway, until crisp on the edges.

  • 3

    Meanwhile, drain and rinse chickpeas if using canned. Toss them with a bit of garlic powder, salt, and a tiny drizzle of oil if desired. Spread on a separate baking sheet and roast in the oven for about 20 minutes until crunchy.

  • 4

    In a small bowl, whisk together lemon juice, tahini, a pinch of salt, and a little water to achieve a smooth, drizzly consistency for the dressing.

  • 5

    In a large bowl, combine the mixed greens, cooked quinoa, and edamame. Add the roasted chickpeas and crispy tofu once they are ready.

  • 6

    Drizzle the lemon-tahini dressing over the salad and toss gently to mix all the flavors. Serve immediately.