YOUR SOLIN GENERATED RECIPE
Mediterranean Tofu and Chickpea Bowl
Pan-seared tofu and crispy chickpeas served over fluffy quinoa with a silky, protein-boosted tahini-lemon dressing.
INGREDIENTS
12 ounce extra firm tofu
0.5 cup canned chickpeas
0.5 cup cooked quinoa
1.5 scoop unflavored pea protein powder
1 tablespoon olive oil
1 tablespoon tahini
1 tablespoon lemon juice
0.25 teaspoon garlic powder
0.25 teaspoon dried oregano
0.25 teaspoon sea salt
0.25 teaspoon black pepper
1 cup chopped kale
0.5 cup diced cucumber
0.5 cup cherry tomatoes
5 whole kalamata olives
PREPARATION
Press the extra firm tofu for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
In a medium bowl, toss the tofu cubes and chickpeas with garlic powder, dried oregano, sea salt, and black pepper.
Heat olive oil in a large non-stick skillet over medium-high heat and sear the tofu and chickpeas until the tofu is golden and the chickpeas are crispy.
In a small bowl, whisk together the tahini, lemon juice, and unflavored pea protein powder, adding 1-2 tablespoons of water until the sauce is silky and pourable.
Place the chopped kale in a serving bowl and massage it briefly with a touch of lemon juice to soften the leaves.
Add the cooked quinoa, diced cucumber, cherry tomatoes, and kalamata olives to the bowl.
Top the bowl with the warm seared tofu and chickpeas, then drizzle the protein-rich tahini dressing over the top.