Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

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

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

Air-fried tofu and chickpeas seasoned with nutritional yeast, served over fluffy quinoa and fresh baby spinach with a bright lemon finish and satisfying crunch.

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NUTRITION

400kcal
Protein
39.4g
Fat
11.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

180g Extra Firm Tofu

1/3 cup Cooked Quinoa

1/3 cup Canned Chickpeas

3 tbsp Nutritional Yeast

2 Large Egg Whites

2 cups Fresh Spinach

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the extra firm tofu between paper towels for ten minutes to remove excess moisture then cut into small cubes.

  • 2

    Drain and rinse the chickpeas and pat them completely dry with a clean kitchen towel.

  • 3

    In a medium bowl whisk the egg whites until slightly frothy then toss in the tofu cubes and chickpeas until well coated.

  • 4

    Add the nutritional yeast along with a pinch of sea salt and garlic powder to the bowl and toss again to create a crust on the tofu and chickpeas.

  • 5

    Place the coated tofu and chickpeas in an air fryer basket and cook at 400°F for 12-15 minutes until they are golden and crispy.

  • 6

    While the tofu cooks place the fresh spinach in a serving bowl and top with the warm cooked quinoa.

  • 7

    Add the crispy tofu and chickpeas to the bowl and finish with a generous drizzle of fresh lemon juice and cracked black pepper.

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

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

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

Air-fried tofu and chickpeas seasoned with nutritional yeast, served over fluffy quinoa and fresh baby spinach with a bright lemon finish and satisfying crunch.

NUTRITION

400kcal
Protein
39.4g
Fat
11.9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

180g Extra Firm Tofu

1/3 cup Cooked Quinoa

1/3 cup Canned Chickpeas

3 tbsp Nutritional Yeast

2 Large Egg Whites

2 cups Fresh Spinach

1 tbsp Lemon Juice

PREPARATION

  • 1

    Press the extra firm tofu between paper towels for ten minutes to remove excess moisture then cut into small cubes.

  • 2

    Drain and rinse the chickpeas and pat them completely dry with a clean kitchen towel.

  • 3

    In a medium bowl whisk the egg whites until slightly frothy then toss in the tofu cubes and chickpeas until well coated.

  • 4

    Add the nutritional yeast along with a pinch of sea salt and garlic powder to the bowl and toss again to create a crust on the tofu and chickpeas.

  • 5

    Place the coated tofu and chickpeas in an air fryer basket and cook at 400°F for 12-15 minutes until they are golden and crispy.

  • 6

    While the tofu cooks place the fresh spinach in a serving bowl and top with the warm cooked quinoa.

  • 7

    Add the crispy tofu and chickpeas to the bowl and finish with a generous drizzle of fresh lemon juice and cracked black pepper.