Crispy Tofu and Quinoa Salad with Edamame

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

Crispy Tofu and Quinoa Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Salad with Edamame

Enjoy a vibrant and satisfying salad that combines crispy baked tofu, nutty quinoa, and tender edamame with fresh spinach and red bell pepper. The flavors and textures meld beautifully for a nourishing vegetarian lunch that’s both light and filling.

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NUTRITION

444kcal
Protein
39.4g
Fat
16.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

225 grams Firm Tofu

1/3 cup cooked Quinoa

2/3 cup shelled Edamame

1/4 cup Chickpeas

1 cup Baby Spinach

1/2 medium Red Bell Pepper

1/4 teaspoon Olive Oil

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu between paper towels to remove excess moisture, then cut into 1-inch cubes.

  • 2

    Lightly toss the tofu cubes with olive oil and a pinch of salt and your preferred spices (such as garlic powder and paprika). Spread them out on a baking sheet lined with parchment paper.

  • 3

    Bake the tofu for 20-25 minutes, turning halfway, until the cubes are golden and crispy on the edges.

  • 4

    If not already prepared, cook the quinoa according to package instructions. Allow it to cool slightly.

  • 5

    Rinse the chickpeas and, if using canned, drain well. Measure out the shelled edamame, which can be quickly steamed or microwaved.

  • 6

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

  • 7

    Add the baked tofu to the bowl and gently toss everything together. Optionally, season with a squeeze of lemon juice, salt, and pepper to taste.

  • 8

    Serve immediately for a refreshing and protein-packed lunch.

Crispy Tofu and Quinoa Salad with Edamame

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

Crispy Tofu and Quinoa Salad with Edamame

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Salad with Edamame

Enjoy a vibrant and satisfying salad that combines crispy baked tofu, nutty quinoa, and tender edamame with fresh spinach and red bell pepper. The flavors and textures meld beautifully for a nourishing vegetarian lunch that’s both light and filling.

NUTRITION

444kcal
Protein
39.4g
Fat
16.3g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

225 grams Firm Tofu

1/3 cup cooked Quinoa

2/3 cup shelled Edamame

1/4 cup Chickpeas

1 cup Baby Spinach

1/2 medium Red Bell Pepper

1/4 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu between paper towels to remove excess moisture, then cut into 1-inch cubes.

  • 2

    Lightly toss the tofu cubes with olive oil and a pinch of salt and your preferred spices (such as garlic powder and paprika). Spread them out on a baking sheet lined with parchment paper.

  • 3

    Bake the tofu for 20-25 minutes, turning halfway, until the cubes are golden and crispy on the edges.

  • 4

    If not already prepared, cook the quinoa according to package instructions. Allow it to cool slightly.

  • 5

    Rinse the chickpeas and, if using canned, drain well. Measure out the shelled edamame, which can be quickly steamed or microwaved.

  • 6

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

  • 7

    Add the baked tofu to the bowl and gently toss everything together. Optionally, season with a squeeze of lemon juice, salt, and pepper to taste.

  • 8

    Serve immediately for a refreshing and protein-packed lunch.