YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Lentil Salad with Roasted Chickpeas
Pan-seared tofu cubes tossed with tender lentils and fresh spinach, finished with a handful of roasted chickpeas for a satisfyingly crunchy bite.
INGREDIENTS
200g Extra Firm Tofu
80g Cooked Brown Lentils
30g Roasted Chickpeas
60g Fresh Baby Spinach
5g Nutritional Yeast
3g Olive Oil
15g Lemon Juice
PREPARATION
Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture and then cut into small cubes.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear until they are golden and crispy on all sides.
In a large mixing bowl, combine the fresh baby spinach and the cooked lentils.
Add the hot crispy tofu and the roasted chickpeas to the bowl.
Sprinkle the nutritional yeast and any desired dry spices like garlic powder or cumin over the salad.
Drizzle with fresh lemon juice and toss gently to combine all ingredients before serving.