Name: Crispy Tofu and Lentil Salad with Roasted Chickpeas and Spiced Yogurt Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 140g Extra Firm Tofu, cubed; 75g Cooked Brown Lentils; 50g Roasted Chickpeas; 100g Non-fat Plain Greek Yogurt; 60g Fresh Baby Spinach; 1 tsp Honey; 1 tbsp Lemon Juice; 1 tsp Berbere Spice Blend

Crispy Tofu and Lentil Salad with Roasted Chickpeas and Spiced Yogurt Dressing

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 Spiced Yogurt Dressing

Pan-seared tofu and tender lentils tossed with Berbere-spiced roasted chickpeas and a creamy honey-yogurt dressing, finished with a squeeze of fresh lemon.

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NUTRITION

Protein

37.1g

Fat

10.2g

Carbs

46.6g

SERVINGS

1 serving

INGREDIENTS

140g Extra Firm Tofu, cubed

75g Cooked Brown Lentils

50g Roasted Chickpeas

100g Non-fat Plain Greek Yogurt

60g Fresh Baby Spinach

1 tsp Honey

1 tbsp Lemon Juice

1 tsp Berbere Spice Blend

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PREPARATION

1
Press the tofu to remove excess moisture, then cut into small cubes and season with half of the Berbere spice.
2
Heat a non-stick skillet over medium-high heat and sear the tofu cubes until golden and crispy on all sides.
3
In a small bowl, whisk together the Greek yogurt, honey, lemon juice, and the remaining Berbere spice to create the dressing.
4
In a large salad bowl, combine the fresh baby spinach, cooked lentils, and crispy tofu.
5
Toss the salad gently with the spiced yogurt dressing until evenly coated.
6
Top the salad with the roasted chickpeas for a crunch reminiscent of potato chips and serve immediately.