Crispy Tofu and Lentil Power Salad with Roasted Chickpeas

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

Crispy Tofu and Lentil Power Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Salad with Roasted Chickpeas

A vibrant vegetarian lunch featuring crispy tofu cubes, hearty cooked lentils, and crunchy roasted chickpeas tossed over fresh mixed greens. Accented with a zesty lemon-spice dressing and a sprinkle of nutritional yeast, this power salad delivers satisfying textures and flavors for a nourishing meal.

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NUTRITION

378kcal
Protein
33.3g
Fat
11.5g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

160g Firm Tofu

1/2 cup Cooked Lentils

1/8 cup Roasted Chickpeas

1/4 cup Shelled Edamame

1 cup Mixed Salad Greens

1/8 cup Cucumber slices

1/4 cup Cherry Tomatoes (halved)

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

Spices (garlic powder, salt, pepper) to taste

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PREPARATION

  • 1

    Press the tofu gently to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Preheat the oven to 400°F. Toss the chickpeas lightly with a pinch of salt, pepper, and a drizzle of lemon juice, then spread them on a baking sheet. Roast for 15-20 minutes until crisp.

  • 3

    In a nonstick pan over medium heat, add the tofu cubes and sprinkle lightly with garlic powder, salt, and pepper. Sauté until golden and slightly crispy on all sides, about 6-8 minutes.

  • 4

    If using edamame, warm them briefly in the pan or microwave.

  • 5

    In a large bowl, combine the mixed salad greens, cucumber slices, and halved cherry tomatoes.

  • 6

    Add the sautéed tofu, cooked lentils, roasted chickpeas, and edamame to the greens.

  • 7

    Drizzle with lemon juice and sprinkle nutritional yeast over the top. Toss gently to combine all flavors.

  • 8

    Serve immediately and enjoy your protein-packed, crispy tofu and lentil power salad.

Crispy Tofu and Lentil Power Salad with Roasted Chickpeas

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

Crispy Tofu and Lentil Power Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Salad with Roasted Chickpeas

A vibrant vegetarian lunch featuring crispy tofu cubes, hearty cooked lentils, and crunchy roasted chickpeas tossed over fresh mixed greens. Accented with a zesty lemon-spice dressing and a sprinkle of nutritional yeast, this power salad delivers satisfying textures and flavors for a nourishing meal.

NUTRITION

378kcal
Protein
33.3g
Fat
11.5g
Carbs
43.5g

SERVINGS

1 serving

INGREDIENTS

160g Firm Tofu

1/2 cup Cooked Lentils

1/8 cup Roasted Chickpeas

1/4 cup Shelled Edamame

1 cup Mixed Salad Greens

1/8 cup Cucumber slices

1/4 cup Cherry Tomatoes (halved)

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

Spices (garlic powder, salt, pepper) to taste

PREPARATION

  • 1

    Press the tofu gently to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Preheat the oven to 400°F. Toss the chickpeas lightly with a pinch of salt, pepper, and a drizzle of lemon juice, then spread them on a baking sheet. Roast for 15-20 minutes until crisp.

  • 3

    In a nonstick pan over medium heat, add the tofu cubes and sprinkle lightly with garlic powder, salt, and pepper. Sauté until golden and slightly crispy on all sides, about 6-8 minutes.

  • 4

    If using edamame, warm them briefly in the pan or microwave.

  • 5

    In a large bowl, combine the mixed salad greens, cucumber slices, and halved cherry tomatoes.

  • 6

    Add the sautéed tofu, cooked lentils, roasted chickpeas, and edamame to the greens.

  • 7

    Drizzle with lemon juice and sprinkle nutritional yeast over the top. Toss gently to combine all flavors.

  • 8

    Serve immediately and enjoy your protein-packed, crispy tofu and lentil power salad.