Crispy Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

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

Crispy Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

Pan-seared extra-firm tofu and fluffy quinoa tossed with fresh baby spinach and crisp cucumber, drizzled with a creamy lemon-tahini dressing.

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NUTRITION

261kcal
Protein
23.5g
Fat
12.9g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu, cubed

2 tbsp Cooked Quinoa

2 cups Fresh Baby Spinach

1 tsp Tahini

1/2 cup Diced Cucumber

1 tsp Nutritional Yeast

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Press the extra-firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Mist a non-stick skillet with a tiny bit of oil spray and sear the tofu over medium-high heat for 8-10 minutes, turning occasionally until all sides are golden and crispy.

  • 3

    In a small ramekin, whisk together the tahini, lemon juice, garlic powder, and one tablespoon of warm water until the dressing is creamy and emulsified.

  • 4

    Assemble the salad by placing the fresh baby spinach in a large bowl and topping it with the cooked quinoa and diced cucumber.

  • 5

    Add the warm crispy tofu to the bowl, sprinkle with nutritional yeast for a savory boost, and drizzle the lemon-tahini dressing over everything before tossing gently.

Crispy Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

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

Crispy Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Salad with Lemon-Tahini Dressing

Pan-seared extra-firm tofu and fluffy quinoa tossed with fresh baby spinach and crisp cucumber, drizzled with a creamy lemon-tahini dressing.

NUTRITION

261kcal
Protein
23.5g
Fat
12.9g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu, cubed

2 tbsp Cooked Quinoa

2 cups Fresh Baby Spinach

1 tsp Tahini

1/2 cup Diced Cucumber

1 tsp Nutritional Yeast

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Press the extra-firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Mist a non-stick skillet with a tiny bit of oil spray and sear the tofu over medium-high heat for 8-10 minutes, turning occasionally until all sides are golden and crispy.

  • 3

    In a small ramekin, whisk together the tahini, lemon juice, garlic powder, and one tablespoon of warm water until the dressing is creamy and emulsified.

  • 4

    Assemble the salad by placing the fresh baby spinach in a large bowl and topping it with the cooked quinoa and diced cucumber.

  • 5

    Add the warm crispy tofu to the bowl, sprinkle with nutritional yeast for a savory boost, and drizzle the lemon-tahini dressing over everything before tossing gently.