Name: Lentil and Quinoa Bowl with Roasted Tofu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.8 ounces Extra Firm Tofu; 0.5 cup Cooked Lentils; 0.25 cup Cooked Quinoa; 2 cups Fresh Spinach; 1.5 tablespoons Nutritional Yeast; 1 tablespoon Lemon Juice

Lentil and Quinoa Bowl with Roasted Tofu

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

YOUR SOLIN GENERATED RECIPE

Lentil and Quinoa Bowl with Roasted Tofu

Oven-roasted tofu and hearty lentils served over a bed of fluffy quinoa and fresh spinach, finished with a sprinkle of savory nutritional yeast for a nutty, toasted finish.

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NUTRITION

Protein

42.8g

Fat

13.8g

Carbs

39.3g

SERVINGS

1 serving

INGREDIENTS

8.8 ounces Extra Firm Tofu

0.5 cup Cooked Lentils

0.25 cup Cooked Quinoa

2 cups Fresh Spinach

1.5 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Press the extra-firm tofu to remove excess moisture, then cut into bite-sized cubes.
3
Toss tofu cubes with a pinch of salt and garlic powder, then spread on the baking sheet.
4
Roast the tofu for 20-25 minutes until the edges are golden and slightly crisp.
5
While tofu roasts, warm the pre-cooked lentils and quinoa in a small pan or microwave.
6
Place the fresh spinach in a bowl and top with the warm grain and lentil mixture.
7
Add the roasted tofu to the bowl and sprinkle with nutritional yeast.
8
Drizzle with fresh lemon juice before serving.