Crispy Tofu and Quinoa Power Salad with Pumpkin Seeds

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

Crispy Tofu and Quinoa Power Salad with Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Pumpkin Seeds

Pan-seared extra firm tofu and fluffy quinoa tossed with fresh baby spinach and lemon, topped with toasted pumpkin seeds.

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NUTRITION

439kcal
Protein
43g
Fat
18.1g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Cooked Quinoa

1 tablespoon Pumpkin Seeds

2 tablespoons Nutritional Yeast

2 cups Baby Spinach

1 tablespoon Tamari

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Press the extra firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.

  • 2

    In a small bowl, toss the tofu cubes with nutritional yeast and tamari until evenly coated.

  • 3

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

  • 4

    In a large mixing bowl, combine the cooked quinoa, fresh baby spinach, and lemon juice.

  • 5

    Fold in the crispy tofu and top with the pumpkin seeds for a satisfying crunch.

Crispy Tofu and Quinoa Power Salad with Pumpkin Seeds

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

Crispy Tofu and Quinoa Power Salad with Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Pumpkin Seeds

Pan-seared extra firm tofu and fluffy quinoa tossed with fresh baby spinach and lemon, topped with toasted pumpkin seeds.

NUTRITION

439kcal
Protein
43g
Fat
18.1g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Cooked Quinoa

1 tablespoon Pumpkin Seeds

2 tablespoons Nutritional Yeast

2 cups Baby Spinach

1 tablespoon Tamari

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Press the extra firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.

  • 2

    In a small bowl, toss the tofu cubes with nutritional yeast and tamari until evenly coated.

  • 3

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

  • 4

    In a large mixing bowl, combine the cooked quinoa, fresh baby spinach, and lemon juice.

  • 5

    Fold in the crispy tofu and top with the pumpkin seeds for a satisfying crunch.