Grilled Tofu and Quinoa Power Bowl with Roasted Chickpeas

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

Grilled Tofu and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Power Bowl with Roasted Chickpeas

Grilled extra-firm tofu and fluffy quinoa served with crispy roasted chickpeas and massaged kale, finished with a drizzle of velvety lemon-tahini dressing.

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NUTRITION

696kcal
Protein
41.5g
Fat
28.1g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

7 ounces Extra Firm Tofu

1 cup Cooked Quinoa

0.4 cup Canned Chickpeas

1 cup Raw Kale

1 tablespoon Tahini

2 tablespoons Nutritional Yeast

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the chickpeas with olive oil and a pinch of sea salt, then roast for 20 minutes until they are crunchy and golden.

  • 3

    Press the tofu with a heavy object for 10 minutes to remove excess moisture, then slice into thick slabs.

  • 4

    Grill the tofu slabs on a lightly oiled grill pan over medium-high heat until distinct char marks appear on both sides.

  • 5

    Massage the raw kale in a large mixing bowl with half of the lemon juice and a pinch of salt until the leaves become dark green and tender.

  • 6

    Whisk together the tahini, nutritional yeast, remaining lemon juice, and a tablespoon of warm water in a small bowl until the dressing is smooth.

  • 7

    Assemble the power bowl by layering the cooked quinoa and massaged kale, then topping with the grilled tofu and roasted chickpeas.

  • 8

    Finish the dish by drizzling the velvety lemon-tahini dressing over the top and seasoning with fresh cracked black pepper.

Grilled Tofu and Quinoa Power Bowl with Roasted Chickpeas

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

Grilled Tofu and Quinoa Power Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Power Bowl with Roasted Chickpeas

Grilled extra-firm tofu and fluffy quinoa served with crispy roasted chickpeas and massaged kale, finished with a drizzle of velvety lemon-tahini dressing.

NUTRITION

696kcal
Protein
41.5g
Fat
28.1g
Carbs
76g

SERVINGS

1 serving

INGREDIENTS

7 ounces Extra Firm Tofu

1 cup Cooked Quinoa

0.4 cup Canned Chickpeas

1 cup Raw Kale

1 tablespoon Tahini

2 tablespoons Nutritional Yeast

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the chickpeas with olive oil and a pinch of sea salt, then roast for 20 minutes until they are crunchy and golden.

  • 3

    Press the tofu with a heavy object for 10 minutes to remove excess moisture, then slice into thick slabs.

  • 4

    Grill the tofu slabs on a lightly oiled grill pan over medium-high heat until distinct char marks appear on both sides.

  • 5

    Massage the raw kale in a large mixing bowl with half of the lemon juice and a pinch of salt until the leaves become dark green and tender.

  • 6

    Whisk together the tahini, nutritional yeast, remaining lemon juice, and a tablespoon of warm water in a small bowl until the dressing is smooth.

  • 7

    Assemble the power bowl by layering the cooked quinoa and massaged kale, then topping with the grilled tofu and roasted chickpeas.

  • 8

    Finish the dish by drizzling the velvety lemon-tahini dressing over the top and seasoning with fresh cracked black pepper.