Name: Crispy Tofu and Quinoa Power Salad with Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Extra Firm Tofu; 0.4 cup Cooked Quinoa; 0.3 cup Canned Chickpeas; 2 cups Baby Spinach; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Nutrition

Per serving

360 calories

Protein: 24g; 26% of calories
Carbs: 35g; 38% of calories
Fat: 15g; 37% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Press the tofu to remove excess moisture then cut into small, even cubes.
Toss the chickpeas with a pinch of sea salt and roast until they reach a golden crisp.
Sear the tofu in a hot non-stick skillet until every side is beautifully browned.
Combine the fluffy quinoa, baby spinach, and seared tofu in a large bowl.
Whisk the lemon juice, Dijon, and olive oil together for a bright, clean vinaigrette.
Pour the dressing over the salad, add the chickpeas, and toss for a perfect bite.

Nutrition

Ingredients

Instructions

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