Crispy Tofu and Quinoa 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 Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Salad with Roasted Chickpeas

A vibrant, plant-powered salad featuring crispy, seasoned tofu cubes partnered with a subtle nutty quinoa base, crunchy roasted chickpeas, tender edamame, and a sprinkling of nutritional yeast for an extra burst of umami, all tossed atop a fresh bed of baby spinach. This salad offers a perfect balance of protein and fiber in every bite.

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NUTRITION

443kcal
Protein
36.0g
Fat
22.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

175g Extra Firm Tofu

1/8 cup cooked Quinoa (approx. 30g)

1/8 cup roasted Chickpeas (approx. 30g)

1/2 cup steamed Edamame

1 tbsp Nutritional Yeast

1 cup Baby Spinach

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Toss the tofu cubes with a sprinkle of salt, pepper, and your desired spices (such as paprika or garlic powder) and lightly pan-sear or bake until crispy on all sides.

  • 3

    Prepare the cooked quinoa if not already done. Measure out 1/8 cup and set aside.

  • 4

    For the roasted chickpeas, drain and rinse canned chickpeas, pat dry, toss with a little olive oil, salt, and spices, then roast in a preheated oven at 400°F for about 20-25 minutes until crunchy.

  • 5

    Steam the shelled edamame until tender, about 5 minutes.

  • 6

    In a large bowl, layer the baby spinach, then add the cooked quinoa, roasted chickpeas, steamed edamame, and crispy tofu.

  • 7

    Sprinkle 1 tablespoon of nutritional yeast over the salad for an extra boost of flavor and protein.

  • 8

    Gently toss all ingredients together. Adjust seasoning with a squeeze of lemon juice, salt, and pepper as desired before serving.

Crispy Tofu and Quinoa 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 Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Salad with Roasted Chickpeas

A vibrant, plant-powered salad featuring crispy, seasoned tofu cubes partnered with a subtle nutty quinoa base, crunchy roasted chickpeas, tender edamame, and a sprinkling of nutritional yeast for an extra burst of umami, all tossed atop a fresh bed of baby spinach. This salad offers a perfect balance of protein and fiber in every bite.

NUTRITION

443kcal
Protein
36.0g
Fat
22.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

175g Extra Firm Tofu

1/8 cup cooked Quinoa (approx. 30g)

1/8 cup roasted Chickpeas (approx. 30g)

1/2 cup steamed Edamame

1 tbsp Nutritional Yeast

1 cup Baby Spinach

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Toss the tofu cubes with a sprinkle of salt, pepper, and your desired spices (such as paprika or garlic powder) and lightly pan-sear or bake until crispy on all sides.

  • 3

    Prepare the cooked quinoa if not already done. Measure out 1/8 cup and set aside.

  • 4

    For the roasted chickpeas, drain and rinse canned chickpeas, pat dry, toss with a little olive oil, salt, and spices, then roast in a preheated oven at 400°F for about 20-25 minutes until crunchy.

  • 5

    Steam the shelled edamame until tender, about 5 minutes.

  • 6

    In a large bowl, layer the baby spinach, then add the cooked quinoa, roasted chickpeas, steamed edamame, and crispy tofu.

  • 7

    Sprinkle 1 tablespoon of nutritional yeast over the salad for an extra boost of flavor and protein.

  • 8

    Gently toss all ingredients together. Adjust seasoning with a squeeze of lemon juice, salt, and pepper as desired before serving.