Crispy Tofu with Quinoa and Garlicky Kale

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

Crispy Tofu with Quinoa and Garlicky Kale

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Quinoa and Garlicky Kale

Enjoy a hearty and flavorful plate featuring crispy baked tofu paired with nutty quinoa and garlicky sautéed kale. This vibrant dish is accented with tender chickpeas and a light olive oil drizzle, offering a balanced blend of textures and subtle spices for a satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

552kcal
Protein
31.7g
Fat
22.8g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

250 grams Firm Tofu

0.75 cup Cooked Quinoa

1 cup Kale

0.25 cup Chickpeas (canned, drained)

0.67 tbsp Olive Oil

1 clove Garlic

1 tsp Cornstarch

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu for at least 15 minutes and then cut it into bite-sized cubes.

  • 2

    Preheat the oven to 400°F. In a bowl, toss the tofu cubes with cornstarch until evenly coated.

  • 3

    Place the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway, until edges are crispy.

  • 4

    While the tofu bakes, heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

  • 5

    Add the kale to the pan and sauté for 3-4 minutes until wilted but still vibrant in color. Stir in the chickpeas and cook for an additional 2 minutes.

  • 6

    In a separate pot, warm the cooked quinoa if needed.

  • 7

    To serve, plate a portion of quinoa, top with garlicky kale and chickpeas, and finish with the crispy tofu. Enjoy your balanced and nutrient-packed meal!

Crispy Tofu with Quinoa and Garlicky Kale

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

Crispy Tofu with Quinoa and Garlicky Kale

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Quinoa and Garlicky Kale

Enjoy a hearty and flavorful plate featuring crispy baked tofu paired with nutty quinoa and garlicky sautéed kale. This vibrant dish is accented with tender chickpeas and a light olive oil drizzle, offering a balanced blend of textures and subtle spices for a satisfying meal any time of day.

NUTRITION

552kcal
Protein
31.7g
Fat
22.8g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

250 grams Firm Tofu

0.75 cup Cooked Quinoa

1 cup Kale

0.25 cup Chickpeas (canned, drained)

0.67 tbsp Olive Oil

1 clove Garlic

1 tsp Cornstarch

PREPARATION

  • 1

    Press the tofu for at least 15 minutes and then cut it into bite-sized cubes.

  • 2

    Preheat the oven to 400°F. In a bowl, toss the tofu cubes with cornstarch until evenly coated.

  • 3

    Place the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway, until edges are crispy.

  • 4

    While the tofu bakes, heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

  • 5

    Add the kale to the pan and sauté for 3-4 minutes until wilted but still vibrant in color. Stir in the chickpeas and cook for an additional 2 minutes.

  • 6

    In a separate pot, warm the cooked quinoa if needed.

  • 7

    To serve, plate a portion of quinoa, top with garlicky kale and chickpeas, and finish with the crispy tofu. Enjoy your balanced and nutrient-packed meal!