YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas
Pan-seared tofu and crunchy roasted chickpeas served over fluffy quinoa and massaged kale, finished with a creamy lemon-tahini drizzle.
INGREDIENTS
6.17 ounces Extra Firm Tofu
0.75 cup Cooked Quinoa
0.33 cup Canned Chickpeas
2 cups Fresh Kale
0.66 tablespoon Tahini
2 tablespoons Nutritional Yeast
PREPARATION
Press the extra-firm tofu for 15 minutes to remove excess moisture then cut into bite-sized cubes.
Toss the chickpeas with a pinch of sea salt and roast at 400°F for 20 minutes until they reach a satisfying crunch.
Heat a non-stick skillet over medium-high heat and sear the tofu cubes until every side is golden and crispy.
Place the raw kale in a bowl with a squeeze of lemon and massage with your hands until the leaves are dark and tender.
Whisk together the tahini, nutritional yeast, and a splash of lemon juice, adding a teaspoon of water at a time until creamy.
Build your bowl starting with a base of fluffy quinoa and massaged kale.
Top with the seared tofu and roasted chickpeas then finish with the savory tahini drizzle.