Name: Crispy Tofu and Lentil Salad with Roasted Chickpeas and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Extra Firm Tofu; 1/2 cup Cooked Lentils; 1/4 cup Cooked Quinoa; 1/4 cup Canned Chickpeas; 3 tbsp Nutritional Yeast; 2 cups Fresh Spinach; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1/2 tsp Garlic Powder; 1/2 tsp Smoked Paprika

Crispy Tofu and Lentil Salad with Roasted Chickpeas and Quinoa

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 Lentil Salad with Roasted Chickpeas and Quinoa

A protein-packed power bowl of air-fried tofu, earthy lentils, and quinoa, topped with chickpeas that have a satisfying golden-brown crunch.

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NUTRITION

Protein

52.9g

Fat

19.3g

Carbs

60.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra Firm Tofu

1/2 cup Cooked Lentils

1/4 cup Cooked Quinoa

1/4 cup Canned Chickpeas

3 tbsp Nutritional Yeast

2 cups Fresh Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

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PREPARATION

1
Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.
2
In a small bowl, toss the tofu cubes and drained chickpeas with olive oil, garlic powder, smoked paprika, and nutritional yeast until evenly coated.
3
Arrange the tofu and chickpeas in a single layer in an air fryer basket or on a parchment-lined baking sheet.
4
Air fry at 400°F for 15-18 minutes, shaking halfway through, until the tofu is crispy and the chickpeas are toasted.
5
While the tofu cooks, combine the cooked lentils and quinoa in a large mixing bowl.
6
Place the fresh spinach in a serving bowl and top with the lentil and quinoa mixture.
7
Add the crispy tofu and roasted chickpeas to the bowl.
8
Finish the salad with a squeeze of fresh lemon juice and a pinch of sea salt for a bright, clean flavor.