Grilled Tofu and Quinoa Salad with Crunchy Vegetables

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

Grilled Tofu and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Salad with Crunchy Vegetables

Enjoy a vibrant and hearty salad featuring grilled firm tofu, fluffy quinoa, and a medley of crunchy vegetables accented with a bright lemon-tahini dressing. This fresh, satisfying dish hits the sweet spot of texture and flavor while keeping your lunch balanced and energizing.

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NUTRITION

448kcal
Protein
31.8g
Fat
16.4g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

200g firm tofu

1/2 cup cooked quinoa

1/3 cup canned chickpeas (drained)

1/2 cup diced red bell pepper

1/2 cup chopped cucumber

1 medium carrot, shredded

1 cup mixed greens

1 tbsp lemon juice

1 tsp tahini

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Preheat a grill pan over medium-high heat. Lightly oil the pan and grill the tofu pieces for 3-4 minutes per side until grill marks appear and the tofu is heated through.

  • 3

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

  • 4

    In a large bowl, combine the cooked quinoa, grilled tofu, chickpeas, diced red bell pepper, chopped cucumber, shredded carrot, and mixed greens.

  • 5

    In a small bowl, whisk together the lemon juice, tahini, salt, and pepper to create the dressing.

  • 6

    Drizzle the dressing over the salad and toss gently until evenly coated.

  • 7

    Serve immediately and enjoy this crunchy, protein-packed, vegetarian lunch.

Grilled Tofu and Quinoa Salad with Crunchy Vegetables

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

Grilled Tofu and Quinoa Salad with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Salad with Crunchy Vegetables

Enjoy a vibrant and hearty salad featuring grilled firm tofu, fluffy quinoa, and a medley of crunchy vegetables accented with a bright lemon-tahini dressing. This fresh, satisfying dish hits the sweet spot of texture and flavor while keeping your lunch balanced and energizing.

NUTRITION

448kcal
Protein
31.8g
Fat
16.4g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

200g firm tofu

1/2 cup cooked quinoa

1/3 cup canned chickpeas (drained)

1/2 cup diced red bell pepper

1/2 cup chopped cucumber

1 medium carrot, shredded

1 cup mixed greens

1 tbsp lemon juice

1 tsp tahini

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Preheat a grill pan over medium-high heat. Lightly oil the pan and grill the tofu pieces for 3-4 minutes per side until grill marks appear and the tofu is heated through.

  • 3

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

  • 4

    In a large bowl, combine the cooked quinoa, grilled tofu, chickpeas, diced red bell pepper, chopped cucumber, shredded carrot, and mixed greens.

  • 5

    In a small bowl, whisk together the lemon juice, tahini, salt, and pepper to create the dressing.

  • 6

    Drizzle the dressing over the salad and toss gently until evenly coated.

  • 7

    Serve immediately and enjoy this crunchy, protein-packed, vegetarian lunch.