Crispy Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

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

Crispy Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

Crispy pan-seared tofu tossed with fluffy quinoa, edamame, and fresh spinach, finished with a creamy lemon-tahini dressing.

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NUTRITION

400kcal
Protein
35.7g
Fat
17.1g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Extra Firm Tofu, pressed and cubed

1/3 cup Cooked Quinoa

1/2 cup Shelled Edamame, steamed

2 cups Fresh Spinach

1 teaspoon Tahini

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Press the extra-firm tofu for 15 minutes to remove excess moisture, then cube into bite-sized pieces.

  • 2

    Toss the tofu cubes with nutritional yeast and a pinch of sea salt until evenly coated.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes until golden and crispy on all sides.

  • 4

    In a large serving bowl, combine the cooked quinoa, steamed edamame, and fresh spinach.

  • 5

    In a small jar or bowl, whisk together the tahini, lemon juice, and one tablespoon of warm water until the dressing is smooth and creamy.

  • 6

    Add the crispy tofu to the salad base and drizzle the lemon-tahini dressing over the top before tossing gently to combine.

Crispy Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

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

Crispy Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

Crispy pan-seared tofu tossed with fluffy quinoa, edamame, and fresh spinach, finished with a creamy lemon-tahini dressing.

NUTRITION

400kcal
Protein
35.7g
Fat
17.1g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Extra Firm Tofu, pressed and cubed

1/3 cup Cooked Quinoa

1/2 cup Shelled Edamame, steamed

2 cups Fresh Spinach

1 teaspoon Tahini

1 tablespoon Nutritional Yeast

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Press the extra-firm tofu for 15 minutes to remove excess moisture, then cube into bite-sized pieces.

  • 2

    Toss the tofu cubes with nutritional yeast and a pinch of sea salt until evenly coated.

  • 3

    Heat a non-stick skillet over medium-high heat and sear the tofu cubes until golden and crispy on all sides.

  • 4

    In a large serving bowl, combine the cooked quinoa, steamed edamame, and fresh spinach.

  • 5

    In a small jar or bowl, whisk together the tahini, lemon juice, and one tablespoon of warm water until the dressing is smooth and creamy.

  • 6

    Add the crispy tofu to the salad base and drizzle the lemon-tahini dressing over the top before tossing gently to combine.