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.

Crispy Tofu and Quinoa Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Salad with Roasted Chickpeas

Pan-seared tofu and roasted chickpeas tossed with fluffy quinoa and massaged kale, finished with a bright lemon-herb dressing and toasted nutritional yeast.

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NUTRITION

299kcal
Protein
28.6g
Fat
10.7g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Extra Firm Tofu

0.15 cup Chickpeas

0.16 cup Cooked Quinoa

2 tablespoons Nutritional Yeast

1.5 cups Kale

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Press the extra firm tofu for 15 minutes to remove excess moisture then cut into small cubes.

  • 2

    Toss the tofu cubes with nutritional yeast and a pinch of salt until evenly coated.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tofu until the edges are golden and crispy.

  • 4

    In the same pan, lightly toast the cooked chickpeas and quinoa for 2-3 minutes to add texture.

  • 5

    Place the kale in a large bowl and massage with lemon juice until the leaves become tender and dark green.

  • 6

    Combine the crispy tofu, chickpeas, and quinoa with the kale and toss well before serving.

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.

Crispy Tofu and Quinoa Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Salad with Roasted Chickpeas

Pan-seared tofu and roasted chickpeas tossed with fluffy quinoa and massaged kale, finished with a bright lemon-herb dressing and toasted nutritional yeast.

NUTRITION

299kcal
Protein
28.6g
Fat
10.7g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Extra Firm Tofu

0.15 cup Chickpeas

0.16 cup Cooked Quinoa

2 tablespoons Nutritional Yeast

1.5 cups Kale

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Press the extra firm tofu for 15 minutes to remove excess moisture then cut into small cubes.

  • 2

    Toss the tofu cubes with nutritional yeast and a pinch of salt until evenly coated.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tofu until the edges are golden and crispy.

  • 4

    In the same pan, lightly toast the cooked chickpeas and quinoa for 2-3 minutes to add texture.

  • 5

    Place the kale in a large bowl and massage with lemon juice until the leaves become tender and dark green.

  • 6

    Combine the crispy tofu, chickpeas, and quinoa with the kale and toss well before serving.