Name: Crispy Tofu and Quinoa Salad with Roasted Vegetables and Pumpkin Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.1 oz Super Firm Tofu; 3 tbsp Nutritional Yeast; 1.5 tbsp Cooked Quinoa; 0.4 cup Diced Zucchini; 0.25 cup Diced Red Bell Pepper; 1 tsp Pumpkin Seeds

Crispy Tofu and Quinoa Salad with Roasted Vegetables and Pumpkin Seeds

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 Vegetables and Pumpkin Seeds

Air-fried super firm tofu and roasted summer vegetables served over a light quinoa base, topped with savory nutritional yeast and crunchy pumpkin seeds.

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NUTRITION

Protein

48.2g

Fat

22.8g

Carbs

17.6g

SERVINGS

1 serving

INGREDIENTS

8.1 oz Super Firm Tofu

3 tbsp Nutritional Yeast

1.5 tbsp Cooked Quinoa

0.4 cup Diced Zucchini

0.25 cup Diced Red Bell Pepper

1 tsp Pumpkin Seeds

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PREPARATION

1
Press the super firm tofu for 10 minutes to remove excess moisture then cut into 1/2-inch cubes.
2
Toss the tofu cubes with nutritional yeast and a pinch of garlic powder until evenly coated.
3
Dice the zucchini and bell pepper into bite-sized pieces.
4
Place the tofu and vegetables in an air fryer basket at 375°F for 15 minutes shaking halfway through until the tofu is golden and the vegetables are tender.
5
Fluff the pre-cooked quinoa and place it in a bowl as the base.
6
Top the quinoa with the crispy tofu and roasted vegetables.
7
Garnish with the raw pumpkin seeds for an added crunch.