Name: Crispy Tofu and Quinoa Salad with Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Extra Firm Tofu; 1/2 cup Cooked Quinoa; 1/4 cup Canned Chickpeas; 2 cups Fresh Spinach; 1 tbsp Nutritional Yeast; 1 tbsp Lemon Juice; 1 tsp Extra Virgin Olive Oil; 1/2 cup Diced Cucumber

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.

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 spinach, finished with a bright lemon squeeze and nutty nutritional yeast.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

27.3g

Fat

15g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/4 cup Canned Chickpeas

2 cups Fresh Spinach

1 tbsp Nutritional Yeast

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

1/2 cup Diced Cucumber

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Press the tofu between paper towels to remove excess moisture and cut into half-inch cubes.
2
Toss the tofu cubes and chickpeas with olive oil and a pinch of sea salt.
3
Roast in an air-fryer or oven at 400°F for 15 to 20 minutes until the chickpeas are crunchy and the tofu is golden brown.
4
Place the fresh spinach and pre-cooked quinoa in a large serving bowl.
5
Add the diced cucumber and the warm roasted tofu and chickpea mixture to the bowl.
6
Sprinkle the nutritional yeast over the salad and drizzle with fresh lemon juice.
7
Toss gently to combine all ingredients and serve immediately while the tofu is still warm.