Crispy Tofu with Roasted Chickpeas, Fresh Greens, and Lemon Vinaigrette

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

Crispy Tofu with Roasted Chickpeas, Fresh Greens, and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Chickpeas, Fresh Greens, and Lemon Vinaigrette

Savor the delightful crunch of crispy tofu paired with roasted chickpeas nestled among fresh, vibrant greens, all brought together with a bright, tangy lemon vinaigrette. This dish combines a medley of textures and flavors, making it a satisfying and balanced meal perfect for any time of day.

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NUTRITION

554kcal
Protein
38.5g
Fat
27.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

0.5 cup Chickpeas (roasted)

2 cups Mixed Greens

2 tbsp Hemp Seeds

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tbsp Cornstarch

Salt & Pepper to taste

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PREPARATION

  • 1

    Press and drain the tofu for at least 15 minutes to remove excess moisture.

  • 2

    Cut the tofu into bite-sized cubes. Toss the cubes in a small bowl with cornstarch, salt, and pepper until evenly coated.

  • 3

    Heat a non-stick skillet over medium-high heat and cook the tofu cubes until they are golden and crispy on all sides, about 8-10 minutes. Remove from the pan and set aside.

  • 4

    Preheat your oven to 400°F (200°C). If using canned chickpeas, rinse and pat dry. Toss the chickpeas lightly with salt, pepper, and a tiny drizzle of olive oil. Spread them out on a baking sheet and roast for 20 minutes or until crisp.

  • 5

    In a small bowl, whisk together the lemon juice, olive oil, a pinch of salt, and pepper to create the vinaigrette.

  • 6

    Assemble the dish by layering mixed greens on a plate, then top with the crispy tofu and roasted chickpeas. Drizzle the lemon vinaigrette over the top.

  • 7

    Sprinkle hemp seeds over the dish for added crunch and protein. Serve immediately and enjoy!

Crispy Tofu with Roasted Chickpeas, Fresh Greens, and Lemon Vinaigrette

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

Crispy Tofu with Roasted Chickpeas, Fresh Greens, and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Chickpeas, Fresh Greens, and Lemon Vinaigrette

Savor the delightful crunch of crispy tofu paired with roasted chickpeas nestled among fresh, vibrant greens, all brought together with a bright, tangy lemon vinaigrette. This dish combines a medley of textures and flavors, making it a satisfying and balanced meal perfect for any time of day.

NUTRITION

554kcal
Protein
38.5g
Fat
27.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

0.5 cup Chickpeas (roasted)

2 cups Mixed Greens

2 tbsp Hemp Seeds

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tbsp Cornstarch

Salt & Pepper to taste

PREPARATION

  • 1

    Press and drain the tofu for at least 15 minutes to remove excess moisture.

  • 2

    Cut the tofu into bite-sized cubes. Toss the cubes in a small bowl with cornstarch, salt, and pepper until evenly coated.

  • 3

    Heat a non-stick skillet over medium-high heat and cook the tofu cubes until they are golden and crispy on all sides, about 8-10 minutes. Remove from the pan and set aside.

  • 4

    Preheat your oven to 400°F (200°C). If using canned chickpeas, rinse and pat dry. Toss the chickpeas lightly with salt, pepper, and a tiny drizzle of olive oil. Spread them out on a baking sheet and roast for 20 minutes or until crisp.

  • 5

    In a small bowl, whisk together the lemon juice, olive oil, a pinch of salt, and pepper to create the vinaigrette.

  • 6

    Assemble the dish by layering mixed greens on a plate, then top with the crispy tofu and roasted chickpeas. Drizzle the lemon vinaigrette over the top.

  • 7

    Sprinkle hemp seeds over the dish for added crunch and protein. Serve immediately and enjoy!