Name: Crispy Tofu and Quinoa Salad with Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 225g Extra Firm Tofu; 2 tbsp Nutritional Yeast; 25g Canned Chickpeas; 30g Cooked Quinoa; 2 cups Fresh Spinach; 1 tbsp Lemon Juice

Crispy Tofu and Quinoa 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 Salad with Roasted Chickpeas

Air-fried tofu cubes and roasted chickpeas tossed with fluffy quinoa and fresh spinach, finished with a zesty lemon squeeze and a satisfyingly crunchy texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

35.8g

Fat

13.2g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu

2 tbsp Nutritional Yeast

25g Canned Chickpeas

30g Cooked Quinoa

2 cups Fresh Spinach

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut into small 1-inch cubes.
2
Place the tofu cubes in a bowl and toss with nutritional yeast and a pinch of sea salt until every piece is evenly coated.
3
Arrange the tofu and the drained chickpeas in a single layer in an air fryer basket.
4
Air fry at 400°F for 12-15 minutes, shaking halfway through, until the tofu is golden and the chickpeas are slightly hardened and roasted.
5
In a large serving bowl, layer the fresh spinach and top with the pre-cooked quinoa.
6
Add the hot crispy tofu and roasted chickpeas directly onto the greens to slightly wilt the spinach.
7
Drizzle the entire salad with fresh lemon juice and toss gently before serving.