Name: Crispy Tofu and Lentil Power Salad with Pumpkin Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.9 oz Extra Firm Tofu; 0.6 cup Cooked Lentils; 2 cups Baby Spinach; 1 tbsp Pumpkin Seeds; 1 tbsp Nutritional Yeast; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Crispy Tofu and Lentil Power Salad with Pumpkin Seeds

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

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Lentil Power Salad with Pumpkin Seeds

Pan-seared tofu cubes and earthy lentils tossed with fresh baby spinach and lemon-dijon dressing, finished with a handful of toasted pumpkin seeds for a satisfying crunch.

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NUTRITION

Protein

40.3g

Fat

16.7g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

7.9 oz Extra Firm Tofu

0.6 cup Cooked Lentils

2 cups Baby Spinach

1 tbsp Pumpkin Seeds

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Press the extra firm tofu for 10 minutes to remove excess moisture, then cut into bite-sized cubes.
2
Toss the tofu cubes in a small bowl with nutritional yeast until evenly coated.
3
Heat a non-stick skillet over medium-high heat and sear the tofu until all sides are golden and crispy.
4
In a large salad bowl, whisk together the lemon juice and Dijon mustard to create a light dressing.
5
Add the cooked lentils and baby spinach to the bowl, tossing thoroughly to coat the leaves.
6
Top the salad with the crispy tofu cubes and sprinkle with pumpkin seeds for a toasted finish.