Crispy Baked Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

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

Crispy Baked Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

Savor a vibrant power salad featuring crispy baked tofu, nutty quinoa, and tender edamame tossed with fresh spinach and red bell pepper. This dish is elevated with a zesty lemon-tahini dressing enhanced by a hint of salty capers, marrying textures and tangy flavors in a clean, light lunch.

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NUTRITION

358kcal
Protein
32.7g
Fat
17g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/4 cup cooked Quinoa

1/2 cup Shelled Edamame

1 cup Spinach

1/2 cup diced Red Bell Pepper

1/2 tsp Tahini

1 tbsp Fresh Lemon Juice

1 tsp Capers

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 2

    Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly season the tofu cubes with a pinch of salt and pepper.

  • 3

    Bake the tofu in the preheated oven for 25-30 minutes, turning halfway through, until crispy on the edges.

  • 4

    While the tofu is baking, prepare the quinoa according to package instructions and set aside a 1/4 cup cooked portion.

  • 5

    Steam or boil the shelled edamame for 3-4 minutes until tender, then drain.

  • 6

    In a large bowl, combine the spinach, diced red bell pepper, cooked quinoa, and edamame.

  • 7

    Prepare the lemon-tahini dressing by whisking together the tahini, fresh lemon juice, capers, and an extra pinch of salt and pepper.

  • 8

    Once the tofu is crispy, add it to the salad bowl. Drizzle the dressing over the salad and toss gently to combine all the ingredients.

  • 9

    Serve immediately and enjoy your flavor-packed, protein-rich power salad.

Crispy Baked Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

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

Crispy Baked Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

Savor a vibrant power salad featuring crispy baked tofu, nutty quinoa, and tender edamame tossed with fresh spinach and red bell pepper. This dish is elevated with a zesty lemon-tahini dressing enhanced by a hint of salty capers, marrying textures and tangy flavors in a clean, light lunch.

NUTRITION

358kcal
Protein
32.7g
Fat
17g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/4 cup cooked Quinoa

1/2 cup Shelled Edamame

1 cup Spinach

1/2 cup diced Red Bell Pepper

1/2 tsp Tahini

1 tbsp Fresh Lemon Juice

1 tsp Capers

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 2

    Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly season the tofu cubes with a pinch of salt and pepper.

  • 3

    Bake the tofu in the preheated oven for 25-30 minutes, turning halfway through, until crispy on the edges.

  • 4

    While the tofu is baking, prepare the quinoa according to package instructions and set aside a 1/4 cup cooked portion.

  • 5

    Steam or boil the shelled edamame for 3-4 minutes until tender, then drain.

  • 6

    In a large bowl, combine the spinach, diced red bell pepper, cooked quinoa, and edamame.

  • 7

    Prepare the lemon-tahini dressing by whisking together the tahini, fresh lemon juice, capers, and an extra pinch of salt and pepper.

  • 8

    Once the tofu is crispy, add it to the salad bowl. Drizzle the dressing over the salad and toss gently to combine all the ingredients.

  • 9

    Serve immediately and enjoy your flavor-packed, protein-rich power salad.