YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Roasted Chickpea Salad with Edamame, Fresh Greens, and Lemon Vinaigrette
A vibrant, protein-packed salad featuring crispy, pan-fried tofu paired with roasted chickpeas and tender edamame, tossed over fresh mixed greens and drizzled with a tangy lemon vinaigrette. This dish delivers a satisfying crunch and refreshing zest, perfect for a balanced dinner.
INGREDIENTS
200g Extra Firm Tofu
75g Roasted Chickpeas
85g Shelled Edamame
50g Mixed Salad Greens
1.5 tbsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Salt and Black Pepper to taste
PREPARATION
Press the tofu to remove excess moisture, then cut into bite-sized cubes.
Heat a nonstick pan over medium heat and lightly spray with cooking oil. Add the tofu cubes and sauté until all sides are golden and crispy. Season lightly with salt and black pepper.
In a separate bowl, gently toss chickpeas with a little olive oil, salt, and pepper, then roast in a preheated oven at 400°F (200°C) for about 15 minutes or until slightly crunchy.
Blanch the edamame in boiling water for 3-4 minutes, then drain and set aside.
In a large mixing bowl, combine the mixed salad greens, roasted chickpeas, blanched edamame, and crispy tofu.
Prepare the lemon vinaigrette by whisking together extra virgin olive oil, fresh lemon juice, and a pinch of salt and black pepper.
Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately and enjoy the crisp textures and zesty flavors.