Name: Crispy Tofu and Quinoa Power Salad with Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 175g Extra Firm Tofu, cubed; 75g Cooked Quinoa; 50g Canned Chickpeas, rinsed; 2 tbsp Nutritional Yeast; 60g Fresh Spinach; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Garlic Powder

Crispy Tofu and Quinoa Power Salad with Roasted Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Roasted Chickpeas

Oven-roasted tofu and chickpeas tossed with fluffy quinoa and fresh spinach, finished with a zesty lemon-garlic dressing and toasted nutritional yeast.

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NUTRITION

Protein

30g

Fat

15.5g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

175g Extra Firm Tofu, cubed

75g Cooked Quinoa

50g Canned Chickpeas, rinsed

2 tbsp Nutritional Yeast

60g Fresh Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Press the tofu cubes between paper towels to remove excess moisture for maximum crispiness.
3
In a bowl, toss the tofu and chickpeas with olive oil, garlic powder, and half of the nutritional yeast.
4
Spread the tofu and chickpeas on the baking sheet and roast for 20-25 minutes until golden and crisp.
5
While roasting, place the fresh spinach in a large bowl and top with the cooked quinoa.
6
Add the roasted tofu and chickpeas to the bowl while they are still warm to slightly wilt the spinach.
7
Drizzle with fresh lemon juice and sprinkle with the remaining nutritional yeast before serving.