Crispy Tofu and Quinoa Power Salad with Roasted Vegetables

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

Crispy Tofu and Quinoa Power Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Roasted Vegetables

A vibrant and hearty salad featuring crispy tofu, fluffy quinoa, and a colorful medley of roasted vegetables, all tossed together with fresh greens and a zesty lemon-olive oil dressing. Enjoy a satisfying vegetarian meal that perfectly balances protein, texture, and flavor.

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NUTRITION

406kcal
Protein
29.9g
Fat
19.3g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

225g Firm Tofu

1/2 cup Cooked Quinoa

1/3 cup Shelled Edamame

1 Red Bell Pepper (50g)

1 Zucchini (50g)

1 cup Mixed Greens

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes.

  • 2

    Preheat the oven to 400°F. Toss the bell pepper and zucchini (cut into bite-sized pieces) with a light drizzle of olive oil, salt, and pepper. Roast them on a baking sheet for 15-20 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Lightly coat with a minimal amount of olive oil and sauté the tofu cubes until all sides are golden and crispy.

  • 4

    In a large bowl, combine the sautéed tofu, roasted vegetables, cooked quinoa, shelled edamame, and mixed greens.

  • 5

    Drizzle with lemon juice and the remaining olive oil if desired, then gently toss the salad to mix the flavors.

  • 6

    Season with salt and pepper to taste and serve immediately.

Crispy Tofu and Quinoa Power Salad with Roasted Vegetables

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

Crispy Tofu and Quinoa Power Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Roasted Vegetables

A vibrant and hearty salad featuring crispy tofu, fluffy quinoa, and a colorful medley of roasted vegetables, all tossed together with fresh greens and a zesty lemon-olive oil dressing. Enjoy a satisfying vegetarian meal that perfectly balances protein, texture, and flavor.

NUTRITION

406kcal
Protein
29.9g
Fat
19.3g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

225g Firm Tofu

1/2 cup Cooked Quinoa

1/3 cup Shelled Edamame

1 Red Bell Pepper (50g)

1 Zucchini (50g)

1 cup Mixed Greens

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes.

  • 2

    Preheat the oven to 400°F. Toss the bell pepper and zucchini (cut into bite-sized pieces) with a light drizzle of olive oil, salt, and pepper. Roast them on a baking sheet for 15-20 minutes until they are tender and slightly caramelized.

  • 3

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Lightly coat with a minimal amount of olive oil and sauté the tofu cubes until all sides are golden and crispy.

  • 4

    In a large bowl, combine the sautéed tofu, roasted vegetables, cooked quinoa, shelled edamame, and mixed greens.

  • 5

    Drizzle with lemon juice and the remaining olive oil if desired, then gently toss the salad to mix the flavors.

  • 6

    Season with salt and pepper to taste and serve immediately.