Name: Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.1 ounces Extra Firm Tofu; 1/2 cup Cooked Quinoa; 1/4 cup Canned Chickpeas; 3 tablespoons Nutritional Yeast; 1 teaspoon Olive Oil; 1 cup Baby Spinach; 1 tablespoon Lemon Juice

Crispy 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.

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

Pan-seared extra-firm tofu and fluffy quinoa tossed with protein-rich nutritional yeast and roasted chickpeas, finished with a squeeze of lemon and a satisfyingly crisp texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.2g

Fat

17g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

6.1 ounces Extra Firm Tofu

1/2 cup Cooked Quinoa

1/4 cup Canned Chickpeas

3 tablespoons Nutritional Yeast

1 teaspoon Olive Oil

1 cup Baby Spinach

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Press the tofu between paper towels for 10 minutes to remove excess moisture and cut it into small cubes.
2
Toss the tofu cubes and chickpeas with olive oil, garlic powder, and smoked paprika in a mixing bowl.
3
Air fry the tofu and chickpeas at 400°F for 12-15 minutes or roast in the oven until the chickpeas are crunchy and tofu is golden.
4
In a separate bowl, fluff the warm cooked quinoa and stir in the nutritional yeast and lemon juice until the grains are well coated.
5
Place the fresh baby spinach at the base of a bowl and top it with the seasoned quinoa mixture.
6
Add the crispy tofu and roasted chickpeas on top for a high-protein, plant-powered finish.