Name: Crispy Tofu and Quinoa Power Salad with Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 175g Extra Firm Tofu; 1/2 cup Cooked Quinoa; 1/3 cup Canned Chickpeas; 2 cups Fresh Spinach; 2 tbsp Nutritional Yeast; 1 tsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Crispy Tofu and Quinoa Power 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

Crispy Tofu and Quinoa Power Salad with Roasted Chickpeas

Pan-seared tofu and roasted chickpeas tossed with fluffy quinoa and fresh spinach, finished with a zesty lemon-dijon dressing and savory nutritional yeast.

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NUTRITION

Protein

31.7g

Fat

17.5g

Carbs

44.8g

SERVINGS

1 serving

INGREDIENTS

175g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/3 cup Canned Chickpeas

2 cups Fresh Spinach

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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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
Toss the tofu cubes and drained chickpeas with half of the olive oil and a pinch of sea salt.
3
Pan-sear the tofu and chickpeas in a non-stick skillet over medium-high heat for 8-10 minutes, turning occasionally until golden and crispy.
4
In a large mixing bowl, combine the cooked quinoa and fresh baby spinach.
5
Whisk together the lemon juice, dijon mustard, and the remaining half teaspoon of olive oil to create a light dressing.
6
Pour the dressing over the quinoa and spinach, tossing well until the greens are slightly wilted by the warmth of the quinoa.
7
Top the salad with the crispy tofu and chickpeas, then finish with a generous sprinkle of nutritional yeast for a savory boost.