YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Lentil Power Salad with Spinach and Quinoa
Pan-seared tofu cubes tossed with earthy lentils and fluffy quinoa over fresh spinach, finished with a zesty nutritional yeast dressing for a savory, toasted crunch.
INGREDIENTS
180g Extra Firm Tofu
1/2 cup Cooked Lentils
1/4 cup Cooked Quinoa
3 tbsp Nutritional Yeast
2 cups Fresh Spinach
1 tbsp Lemon Juice
PREPARATION
Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into small, uniform cubes.
Toss the tofu cubes in 2 tablespoons of nutritional yeast and a pinch of sea salt until evenly coated.
Heat a non-stick skillet over medium-high heat and sear the tofu until all sides are golden and crispy.
In a large mixing bowl, combine the cooked lentils and cooked quinoa, warming them slightly if preferred for a wilted salad.
Add the fresh spinach to the bowl and toss with the warm lentil and quinoa mixture until the leaves just begin to soften.
Whisk the remaining 1 tablespoon of nutritional yeast with the lemon juice and a splash of water to create a creamy, zesty dressing.
Top the greens with the crispy tofu cubes and drizzle the dressing over the entire salad before serving.