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

Enjoy a vibrant, protein-packed salad featuring crispy extra firm tofu, nutty roasted chickpeas, and a touch of quinoa, all tossed with tender edamame, fresh mixed greens, and sweet red bell pepper. A drizzle of tangy lemon juice ties the flavors together for a satisfying vegetarian lunch.

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NUTRITION

316kcal
Protein
27.0g
Fat
13.1g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

220g Extra Firm Tofu

35g Roasted Chickpeas

25g Cooked Quinoa

30g Shelled Edamame

50g Mixed Greens

50g Red Bell Pepper

5g Fresh Lemon Juice

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PREPARATION

  • 1

    Press the extra firm tofu to remove excess moisture and cut it into bite-sized cubes.

  • 2

    Preheat a non-stick skillet over medium-high heat and lightly spray with cooking spray or a minimal amount of oil. Sauté the tofu cubes until golden and crispy on all sides.

  • 3

    In a small pan, lightly toast the roasted chickpeas if desired to enhance crunch and warmth.

  • 4

    Prepare the quinoa according to package instructions if not pre-cooked, then cool slightly.

  • 5

    In a large bowl, combine the mixed greens, diced red bell pepper, shelled edamame, cooked quinoa, and toasted chickpeas.

  • 6

    Add the crispy tofu to the salad and drizzle with fresh lemon juice. Toss gently to distribute flavors.

  • 7

    Serve immediately for a refreshing, nutrient-dense lunch.

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

Enjoy a vibrant, protein-packed salad featuring crispy extra firm tofu, nutty roasted chickpeas, and a touch of quinoa, all tossed with tender edamame, fresh mixed greens, and sweet red bell pepper. A drizzle of tangy lemon juice ties the flavors together for a satisfying vegetarian lunch.

NUTRITION

316kcal
Protein
27.0g
Fat
13.1g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

220g Extra Firm Tofu

35g Roasted Chickpeas

25g Cooked Quinoa

30g Shelled Edamame

50g Mixed Greens

50g Red Bell Pepper

5g Fresh Lemon Juice

PREPARATION

  • 1

    Press the extra firm tofu to remove excess moisture and cut it into bite-sized cubes.

  • 2

    Preheat a non-stick skillet over medium-high heat and lightly spray with cooking spray or a minimal amount of oil. Sauté the tofu cubes until golden and crispy on all sides.

  • 3

    In a small pan, lightly toast the roasted chickpeas if desired to enhance crunch and warmth.

  • 4

    Prepare the quinoa according to package instructions if not pre-cooked, then cool slightly.

  • 5

    In a large bowl, combine the mixed greens, diced red bell pepper, shelled edamame, cooked quinoa, and toasted chickpeas.

  • 6

    Add the crispy tofu to the salad and drizzle with fresh lemon juice. Toss gently to distribute flavors.

  • 7

    Serve immediately for a refreshing, nutrient-dense lunch.