Crispy Tofu and Edamame Power Salad with Quinoa

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

Crispy Tofu and Edamame Power Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Salad with Quinoa

Enjoy a vibrant and nourishing salad featuring crispy baked tofu, tender edamame, hearty quinoa, and protein-packed chickpeas tossed over a bed of fresh mixed greens. This salad delivers a satisfying crunch with a balanced dressing that ties the flavors together in a light, yet energizing meal.

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NUTRITION

476kcal
Protein
36.5g
Fat
19.1g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/3 cup Shelled Edamame (~50g)

1/3 cup Cooked Quinoa (~55g)

1/3 cup Chickpeas (~82g)

2 cups Mixed Salad Greens

1 tsp Olive Oil

1 Tbsp Lemon Juice

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu gently with a paper towel to remove excess moisture and cut into bite-sized cubes.

  • 3

    In a bowl, toss the tofu cubes with half the olive oil, garlic powder, salt, and pepper. Spread out on the baking sheet and bake for 25-30 minutes, turning halfway, until golden and crispy.

  • 4

    While the tofu bakes, prepare the quinoa according to package instructions and measure out 1/3 cup once cooked.

  • 5

    Steam or boil the edamame (if not pre-cooked) until tender, then drain.

  • 6

    Rinse the chickpeas and pat dry.

  • 7

    In a large bowl, combine the mixed greens, cooked quinoa, edamame, and chickpeas.

  • 8

    Add the baked tofu to the salad, drizzle with the remaining olive oil and lemon juice, and toss gently to combine.

  • 9

    Season with additional salt and pepper if needed, and serve immediately.

Crispy Tofu and Edamame Power Salad with Quinoa

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

Crispy Tofu and Edamame Power Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Salad with Quinoa

Enjoy a vibrant and nourishing salad featuring crispy baked tofu, tender edamame, hearty quinoa, and protein-packed chickpeas tossed over a bed of fresh mixed greens. This salad delivers a satisfying crunch with a balanced dressing that ties the flavors together in a light, yet energizing meal.

NUTRITION

476kcal
Protein
36.5g
Fat
19.1g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/3 cup Shelled Edamame (~50g)

1/3 cup Cooked Quinoa (~55g)

1/3 cup Chickpeas (~82g)

2 cups Mixed Salad Greens

1 tsp Olive Oil

1 Tbsp Lemon Juice

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu gently with a paper towel to remove excess moisture and cut into bite-sized cubes.

  • 3

    In a bowl, toss the tofu cubes with half the olive oil, garlic powder, salt, and pepper. Spread out on the baking sheet and bake for 25-30 minutes, turning halfway, until golden and crispy.

  • 4

    While the tofu bakes, prepare the quinoa according to package instructions and measure out 1/3 cup once cooked.

  • 5

    Steam or boil the edamame (if not pre-cooked) until tender, then drain.

  • 6

    Rinse the chickpeas and pat dry.

  • 7

    In a large bowl, combine the mixed greens, cooked quinoa, edamame, and chickpeas.

  • 8

    Add the baked tofu to the salad, drizzle with the remaining olive oil and lemon juice, and toss gently to combine.

  • 9

    Season with additional salt and pepper if needed, and serve immediately.