Name: Crispy Tofu Quinoa Bowl with Roasted Chickpeas and Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 280g Extra Firm Tofu; 1/4 cup Cooked Quinoa; 1/4 cup Canned Chickpeas; 2 tablespoons Nutritional Yeast; 2 cups Fresh Spinach; 1.2 teaspoons Tahini

Crispy Tofu Quinoa Bowl with Roasted Chickpeas and Tahini Drizzle

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

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Quinoa Bowl with Roasted Chickpeas and Tahini Drizzle

Pan-seared extra-firm tofu and roasted chickpeas served over fluffy quinoa and fresh spinach, finished with a creamy lemon-tahini drizzle.

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NUTRITION

Protein

39.4g

Fat

18.3g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

280g Extra Firm Tofu

1/4 cup Cooked Quinoa

1/4 cup Canned Chickpeas

2 tablespoons Nutritional Yeast

2 cups Fresh Spinach

1.2 teaspoons Tahini

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PREPARATION

1
Press the extra-firm tofu for 15 minutes to remove excess moisture, then cut into bite-sized cubes.
2
Toss the tofu cubes and chickpeas in a bowl with nutritional yeast, garlic powder, and a pinch of sea salt until evenly coated.
3
Place the tofu and chickpeas in an air fryer at 400°F for 12-15 minutes or pan-sear in a non-stick skillet until the edges are golden and crisp.
4
Place the fresh spinach in a serving bowl and lightly massage with a squeeze of lemon juice to soften the leaves.
5
Add the cooked quinoa to the bowl and top with the crispy tofu and roasted chickpeas.
6
In a small jar, whisk together the tahini, remaining lemon juice, and a teaspoon of warm water to create a smooth, creamy drizzle.
7
Pour the tahini dressing over the bowl and enjoy immediately.