Name: Grilled Tofu and Quinoa Salad with Crunchy Vegetables and Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 11 ounces Extra Firm Tofu; 3 tablespoons Cooked Quinoa; 1/4 cup Shelled Edamame; 1/2 cup Red Bell Pepper, diced; 1/2 cup Cucumber, diced; 2 teaspoons Tahini; 1 tablespoon Lemon Juice

Grilled Tofu and Quinoa Salad with Crunchy Vegetables and Lemon-Tahini Dressing

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

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Salad with Crunchy Vegetables and Lemon-Tahini Dressing

Char-grilled extra-firm tofu tossed with fluffy quinoa and crisp garden vegetables, finished with a creamy lemon-tahini dressing for a bright, nutty finish.

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NUTRITION

Protein

40.3g

Fat

23.4g

Carbs

25g

SERVINGS

1 serving

INGREDIENTS

11 ounces Extra Firm Tofu

3 tablespoons Cooked Quinoa

1/4 cup Shelled Edamame

1/2 cup Red Bell Pepper, diced

1/2 cup Cucumber, diced

2 teaspoons Tahini

1 tablespoon Lemon Juice

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PREPARATION

1
Press the tofu between paper towels for 15 minutes to remove excess moisture, then slice into thick planks.
2
Season the tofu planks with a pinch of sea salt, black pepper, and garlic powder.
3
Grill the tofu over medium-high heat for 4-5 minutes per side until distinct grill marks appear and the edges are slightly charred.
4
In a large mixing bowl, combine the cooked quinoa, shelled edamame, diced red bell pepper, and diced cucumber.
5
In a small ramekin, whisk together the tahini and lemon juice, adding a teaspoon of warm water at a time until the dressing reaches a pourable consistency.
6
Cut the grilled tofu into bite-sized cubes and add them to the vegetable and quinoa mixture.
7
Drizzle the lemon-tahini dressing over the salad and toss gently to ensure everything is evenly coated before serving.