YOUR SOLIN GENERATED RECIPE
Hearty Chickpea & Vegetable Grain Bowl
Pan-seared tofu and chickpeas tossed with fluffy quinoa and vibrant spinach, finished with a zesty lemon squeeze and nutty hemp hearts for a satisfying crunch.
INGREDIENTS
8 oz Extra firm tofu
0.25 cup Cooked quinoa
0.33 cup Canned chickpeas
4 tbsp Nutritional yeast
1 cup Fresh baby spinach
0.5 tbsp Hemp hearts
0 tsp Olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Lemon juice
PREPARATION
Press the extra firm tofu to remove excess moisture and cut it into small, even cubes.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes and canned chickpeas to the skillet, seasoning with sea salt, black pepper, and garlic powder.
Sauté for 8 to 10 minutes, stirring occasionally, until the tofu is golden brown and the chickpeas are slightly crisp.
Stir in the nutritional yeast and cooked quinoa, tossing well to coat and heating through for about 2 minutes.
Add the fresh baby spinach to the pan and cook for 1 minute just until the leaves are wilted.
Transfer the mixture to a bowl and finish with a sprinkle of hemp hearts and a fresh squeeze of lemon juice.