Name: Crispy Tofu and Quinoa Salad with Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 250g Extra-Firm Tofu; 1/4 cup Cooked Quinoa; 1/4 cup Canned Chickpeas; 3 tbsp Nutritional Yeast; 1/2 tbsp Hemp Seeds; 2 cups Baby Spinach; 1 tbsp Lemon Juice

Crispy Tofu and Quinoa 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 Salad with Roasted Chickpeas

Pan-seared extra-firm tofu and nutty quinoa tossed with oven-roasted chickpeas and fresh baby spinach, finished with a dusting of savory nutritional yeast and toasted hemp seeds.

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NUTRITION

Protein

39.1g

Fat

15.6g

Carbs

34.4g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

1/4 cup Cooked Quinoa

1/4 cup Canned Chickpeas

3 tbsp Nutritional Yeast

1/2 tbsp Hemp Seeds

2 cups Baby Spinach

1 tbsp Lemon Juice

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PREPARATION

1
Press the extra-firm tofu to remove excess moisture then cut into uniform cubes.
2
Toss the chickpeas with a pinch of sea salt and roast at 400°F until they are crunchy.
3
Sear the tofu cubes in a non-stick skillet over medium-high heat until the edges are golden and crisp.
4
In a large salad bowl, combine the fresh baby spinach, cooked quinoa, and the roasted chickpeas.
5
Add the crispy tofu to the bowl and drizzle with fresh lemon juice.
6
Top the salad with nutritional yeast and hemp seeds for a savory, toasted finish.