YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Lentil Power Salad with Lemon-Tahini Dressing
Air-fried tofu cubes and earthy lentils tossed with fresh baby spinach and a zesty lemon-tahini dressing, topped with a savory nutritional yeast crunch.
INGREDIENTS
245 grams Extra Firm Tofu, cubed
20 grams Cooked Lentils
10 grams Nutritional Yeast
2 grams Tahini
15 grams Baby Spinach
10 grams Lemon Juice
PREPARATION
Press the extra firm tofu for at least 15 minutes to remove excess moisture and cut into small, even cubes.
Season the tofu cubes with a pinch of garlic powder, salt, and cumin, then air-fry at 400°F for 12-15 minutes until the edges are golden and crispy.
In a small bowl, whisk together the lemon juice, tahini, and a tablespoon of water until the dressing reaches a smooth, pourable consistency.
Place the fresh baby spinach and cooked lentils in a large salad bowl and toss gently to combine.
Add the warm crispy tofu to the greens and drizzle the lemon-tahini dressing over the top.
Finish the salad by sprinkling the nutritional yeast over the dish for a savory, cheesy flavor profile and an extra protein boost.