Name: Spicy Walnut Vinaigrette with Mixed Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Big Mountain Soy Free Tofu; 0.5 cup Chickpeas; 0.5 oz Walnuts; 2 cup Mixed greens; 1 cup Sliced mushrooms; 1 tbsp Apple cider vinegar; 0.5 tbsp Olive oil; 0.25 tsp Red pepper flakes; 1 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Water

Spicy Walnut Vinaigrette with Mixed Greens

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

YOUR SOLIN GENERATED RECIPE

Spicy Walnut Vinaigrette with Mixed Greens

Crispy pan-seared soy-free tofu and hearty chickpeas tossed in a zesty, crushed walnut vinaigrette that delivers a bold and spicy kick to every bite.

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NUTRITION

Protein

35.7g

Fat

32.7g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

10 oz Big Mountain Soy Free Tofu

0.5 cup Chickpeas

0.5 oz Walnuts

2 cup Mixed greens

1 cup Sliced mushrooms

1 tbsp Apple cider vinegar

0.5 tbsp Olive oil

0.25 tsp Red pepper flakes

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

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PREPARATION

1
Press the soy-free tofu to remove excess moisture, then cube it into bite-sized pieces.
2
In a small dry skillet over medium heat, toast the walnuts for 2-3 minutes until fragrant and golden.
3
Finely mince or crush the toasted walnuts and whisk them in a small bowl with apple cider vinegar, olive oil, red pepper flakes, Dijon mustard, and water.
4
Sauté the sliced mushrooms in a non-stick pan over medium-high heat for 5 minutes until browned and tender.
5
Add the cubed tofu to the pan with the mushrooms and sear for 3-4 minutes until the edges are slightly crisp.
6
In a large bowl, combine the mixed greens, chickpeas, sautéed mushrooms, and seared tofu.
7
Drizzle the spicy walnut vinaigrette over the salad, season with sea salt and black pepper, and toss thoroughly to coat.