Name: Crispy Tofu and Quinoa Power Bowl 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; 1/4 cup Cooked Quinoa; 1.5 ounces Canned Chickpeas; 3 tablespoons Nutritional Yeast; 2 cups Baby Spinach; 1 tablespoon Lemon Juice

Crispy Tofu and Quinoa Power Bowl 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

Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas

Pan-seared tofu and roasted chickpeas served over fluffy quinoa and fresh spinach, finished with a dusting of savory nutritional yeast and a squeeze of zesty lemon.

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NUTRITION

Protein

40.4g

Fat

17.8g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

8.8 ounces Extra Firm Tofu

1/4 cup Cooked Quinoa

1.5 ounces Canned Chickpeas

3 tablespoons Nutritional Yeast

2 cups Baby Spinach

1 tablespoon Lemon Juice

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PREPARATION

1
Press the extra firm tofu for 15 minutes to remove excess moisture then cut into bite-sized cubes.
2
Toss the chickpeas with a pinch of sea salt and roast in an air fryer or oven at 400°F until they reach a satisfying crunch.
3
Heat a non-stick skillet over medium-high heat and sear the tofu cubes until all sides are a beautiful golden brown.
4
Place the fresh baby spinach in a large bowl and top with the warm cooked quinoa.
5
Add the seared tofu and roasted chickpeas to the bowl.
6
Sprinkle the nutritional yeast over the top for a boost of protein and a savory cheesy flavor.
7
Drizzle with fresh lemon juice and toss gently before serving.