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

Air-fried tofu cubes and spiced chickpeas tossed with fluffy quinoa and fresh baby spinach, finished with a zesty lemon squeeze and a satisfying toasted crunch.

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NUTRITION

331kcal
Protein
30g
Fat
12.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu, cubed

1/4 cup Canned Chickpeas, rinsed

1/4 cup Cooked Quinoa

1 tbsp Nutritional Yeast

2 cups Baby Spinach

1 tbsp Lemon Juice

1 tsp Garlic Powder and Cumin blend

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PREPARATION

  • 1

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

  • 2

    Toss the tofu cubes and rinsed chickpeas in a bowl with the garlic powder, cumin, and nutritional yeast until evenly coated.

  • 3

    Spread the tofu and chickpeas on a parchment-lined tray and air fry at 375°F for 15-18 minutes or roast at 400°F until the tofu is golden and the chickpeas are crisp.

  • 4

    Place the fresh baby spinach and pre-cooked quinoa in a large salad bowl.

  • 5

    Add the hot roasted tofu and chickpeas directly onto the spinach to help it slightly wilt.

  • 6

    Drizzle with fresh lemon juice and toss thoroughly to combine all the flavors 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

Air-fried tofu cubes and spiced chickpeas tossed with fluffy quinoa and fresh baby spinach, finished with a zesty lemon squeeze and a satisfying toasted crunch.

NUTRITION

331kcal
Protein
30g
Fat
12.9g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu, cubed

1/4 cup Canned Chickpeas, rinsed

1/4 cup Cooked Quinoa

1 tbsp Nutritional Yeast

2 cups Baby Spinach

1 tbsp Lemon Juice

1 tsp Garlic Powder and Cumin blend

PREPARATION

  • 1

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

  • 2

    Toss the tofu cubes and rinsed chickpeas in a bowl with the garlic powder, cumin, and nutritional yeast until evenly coated.

  • 3

    Spread the tofu and chickpeas on a parchment-lined tray and air fry at 375°F for 15-18 minutes or roast at 400°F until the tofu is golden and the chickpeas are crisp.

  • 4

    Place the fresh baby spinach and pre-cooked quinoa in a large salad bowl.

  • 5

    Add the hot roasted tofu and chickpeas directly onto the spinach to help it slightly wilt.

  • 6

    Drizzle with fresh lemon juice and toss thoroughly to combine all the flavors before serving.