Crispy Tofu Salad with Quinoa and Lemon-Tahini Dressing

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

Crispy Tofu Salad with Quinoa and Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Salad with Quinoa and Lemon-Tahini Dressing

Pan-seared tofu cubes tossed with fluffy quinoa and fresh spinach, drizzled with a creamy lemon-tahini dressing for a zesty finish.

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NUTRITION

255kcal
Protein
14.1g
Fat
14.7g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

90g Extra Firm Tofu, cubed

1/4 cup Cooked Quinoa

2 tsp Tahini

1 cup Fresh Spinach

1/2 cup Sliced Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Press the extra firm tofu between paper towels to remove excess moisture and cut into small cubes.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat and sear the tofu cubes until golden and crispy on all sides.

  • 3

    In a small bowl, whisk together the tahini, lemon juice, and a teaspoon of warm water until the dressing is smooth and creamy.

  • 4

    Place the fresh spinach in a large bowl and top with the cooked quinoa and sliced cucumbers.

  • 5

    Add the warm crispy tofu to the salad and drizzle the lemon-tahini dressing over the top before serving.

Crispy Tofu Salad with Quinoa and Lemon-Tahini Dressing

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

Crispy Tofu Salad with Quinoa and Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Salad with Quinoa and Lemon-Tahini Dressing

Pan-seared tofu cubes tossed with fluffy quinoa and fresh spinach, drizzled with a creamy lemon-tahini dressing for a zesty finish.

NUTRITION

255kcal
Protein
14.1g
Fat
14.7g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

90g Extra Firm Tofu, cubed

1/4 cup Cooked Quinoa

2 tsp Tahini

1 cup Fresh Spinach

1/2 cup Sliced Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Press the extra firm tofu between paper towels to remove excess moisture and cut into small cubes.

  • 2

    Heat olive oil in a non-stick skillet over medium-high heat and sear the tofu cubes until golden and crispy on all sides.

  • 3

    In a small bowl, whisk together the tahini, lemon juice, and a teaspoon of warm water until the dressing is smooth and creamy.

  • 4

    Place the fresh spinach in a large bowl and top with the cooked quinoa and sliced cucumbers.

  • 5

    Add the warm crispy tofu to the salad and drizzle the lemon-tahini dressing over the top before serving.