Name: Crispy Tofu and Quinoa Power Salad with Pumpkin Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.7 ounces Extra Firm Tofu; 0.4 cup Cooked Quinoa; 1.5 tablespoons Pumpkin Seeds; 3.5 tablespoons Nutritional Yeast; 2 cups Fresh Spinach; 1 tablespoon Lemon Juice

Crispy Tofu and Quinoa Power Salad with Pumpkin Seeds

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 Pumpkin Seeds

Pan-seared tofu and fluffy quinoa tossed with fresh baby spinach and toasted pumpkin seeds, finished with a savory nutritional yeast dressing and a squeeze of bright lemon.

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NUTRITION

Protein

37.7g

Fat

18.1g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

7.7 ounces Extra Firm Tofu

0.4 cup Cooked Quinoa

1.5 tablespoons Pumpkin Seeds

3.5 tablespoons Nutritional Yeast

2 cups Fresh Spinach

1 tablespoon Lemon Juice

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PREPARATION

1
Press the extra firm tofu between paper towels for 15 minutes to remove excess moisture then cut into small cubes.
2
Toss the tofu cubes with two tablespoons of the nutritional yeast and a pinch of salt until evenly coated.
3
Heat a non-stick skillet over medium-high heat and sear the tofu until all sides are golden and crispy.
4
In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, and the remaining nutritional yeast.
5
Whisk the lemon juice with a tablespoon of water and pour it over the salad base, tossing well to coat the leaves.
6
Add the warm crispy tofu to the salad and sprinkle with pumpkin seeds for a final toasted crunch.