Name: Grilled Tofu and Quinoa Salad with Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.8 ounces Extra Firm Tofu; 0.25 cup Cooked Quinoa; 0.5 cup Canned Chickpeas; 1 tablespoon Nutritional Yeast; 2 cups Baby Spinach; 1 tablespoon Lemon Juice

Grilled Tofu and Quinoa Salad with Roasted Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Salad with Roasted Chickpeas

Grilled extra-firm tofu and fluffy quinoa tossed with baby spinach and lemon, topped with oven-roasted chickpeas for a satisfying crunch.

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NUTRITION

Protein

41g

Fat

15.5g

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

8.8 ounces Extra Firm Tofu

0.25 cup Cooked Quinoa

0.5 cup Canned Chickpeas

1 tablespoon Nutritional Yeast

2 cups Baby Spinach

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss chickpeas with a pinch of salt and half of the nutritional yeast, then roast for 20 minutes until crispy.
3
Press the tofu to remove excess moisture, slice into slabs, and season with the remaining nutritional yeast.
4
Grill the tofu on a non-stick pan over medium-high heat for 4-5 minutes per side until golden and firm.
5
In a large bowl, combine the cooked quinoa and fresh baby spinach.
6
Add the grilled tofu slabs and the warm roasted chickpeas to the salad.
7
Drizzle with fresh lemon juice and toss gently before serving.