Lentil and Quinoa Salad with Roasted Tofu and Spinach

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

Lentil and Quinoa Salad with Roasted Tofu and Spinach

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Salad with Roasted Tofu and Spinach

Roasted tofu cubes paired with hearty lentils and quinoa over a bed of fresh baby spinach, all tossed in a zesty lemon-mustard dressing for a crisp and bright finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

450kcal
Protein
40.3g
Fat
12.5g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

8 ounces Extra Firm Tofu

3/4 cup Cooked Lentils

1/3 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Press the extra firm tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Spread the tofu on the baking sheet and roast for 20 minutes until the edges are golden and firm.

  • 4

    In a large mixing bowl, combine the cooked lentils, cooked quinoa, and fresh baby spinach.

  • 5

    Whisk together the lemon juice and Dijon mustard in a small ramekin to create the dressing.

  • 6

    Add the warm roasted tofu to the bowl and drizzle with the dressing, tossing gently so the spinach slightly wilts from the heat.

  • 7

    Season with a pinch of sea pepper and serve immediately while the tofu is warm.

Lentil and Quinoa Salad with Roasted Tofu and Spinach

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

Lentil and Quinoa Salad with Roasted Tofu and Spinach

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Salad with Roasted Tofu and Spinach

Roasted tofu cubes paired with hearty lentils and quinoa over a bed of fresh baby spinach, all tossed in a zesty lemon-mustard dressing for a crisp and bright finish.

NUTRITION

450kcal
Protein
40.3g
Fat
12.5g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

8 ounces Extra Firm Tofu

3/4 cup Cooked Lentils

1/3 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Press the extra firm tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Spread the tofu on the baking sheet and roast for 20 minutes until the edges are golden and firm.

  • 4

    In a large mixing bowl, combine the cooked lentils, cooked quinoa, and fresh baby spinach.

  • 5

    Whisk together the lemon juice and Dijon mustard in a small ramekin to create the dressing.

  • 6

    Add the warm roasted tofu to the bowl and drizzle with the dressing, tossing gently so the spinach slightly wilts from the heat.

  • 7

    Season with a pinch of sea pepper and serve immediately while the tofu is warm.