Grilled Tofu with Lentil and Quinoa Salad

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

Grilled Tofu with Lentil and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Tofu with Lentil and Quinoa Salad

Enjoy a refreshing and nutrient-packed salad featuring grilled tofu alongside a hearty mix of lentils and quinoa, accented by crunchy red bell pepper and a zesty lemon-olive oil dressing. This plant-based meal is perfectly balanced to meet your protein and calorie goals while delighting your palate with a medley of textures and flavors.

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NUTRITION

507kcal
Protein
38.0g
Fat
21g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

125g Cooked Lentils

50g Cooked Quinoa

1 tbsp Hemp Seeds

50g Red Bell Pepper

0.5 cup Fresh Spinach

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

1 tsp Smoked Paprika

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then slice into about 1/2-inch thick slabs. Marinate tofu slices with a dash of salt, pepper, and smoked paprika.

  • 2

    Preheat your grill or grill pan over medium-high heat and lightly brush with olive oil.

  • 3

    Grill the tofu slabs for about 3-4 minutes per side until grill marks appear and tofu is heated through.

  • 4

    In the meantime, prepare the salad by combining cooked lentils, quinoa, chopped red bell pepper, and fresh spinach in a bowl.

  • 5

    Whisk together lemon juice, a pinch of salt, pepper, and a tiny drizzle of olive oil to create a light dressing.

  • 6

    Pour the dressing over the salad and gently toss to combine.

  • 7

    Plate the grilled tofu alongside a generous serving of the lentil and quinoa salad. Sprinkle hemp seeds on top and serve immediately.

Grilled Tofu with Lentil and Quinoa Salad

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

Grilled Tofu with Lentil and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Tofu with Lentil and Quinoa Salad

Enjoy a refreshing and nutrient-packed salad featuring grilled tofu alongside a hearty mix of lentils and quinoa, accented by crunchy red bell pepper and a zesty lemon-olive oil dressing. This plant-based meal is perfectly balanced to meet your protein and calorie goals while delighting your palate with a medley of textures and flavors.

NUTRITION

507kcal
Protein
38.0g
Fat
21g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

125g Cooked Lentils

50g Cooked Quinoa

1 tbsp Hemp Seeds

50g Red Bell Pepper

0.5 cup Fresh Spinach

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

1 tsp Smoked Paprika

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then slice into about 1/2-inch thick slabs. Marinate tofu slices with a dash of salt, pepper, and smoked paprika.

  • 2

    Preheat your grill or grill pan over medium-high heat and lightly brush with olive oil.

  • 3

    Grill the tofu slabs for about 3-4 minutes per side until grill marks appear and tofu is heated through.

  • 4

    In the meantime, prepare the salad by combining cooked lentils, quinoa, chopped red bell pepper, and fresh spinach in a bowl.

  • 5

    Whisk together lemon juice, a pinch of salt, pepper, and a tiny drizzle of olive oil to create a light dressing.

  • 6

    Pour the dressing over the salad and gently toss to combine.

  • 7

    Plate the grilled tofu alongside a generous serving of the lentil and quinoa salad. Sprinkle hemp seeds on top and serve immediately.