Name: Lentil Quinoa Salad with Roasted Tofu and Pumpkin Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Extra Firm Tofu, cubed; 1/2 cup Cooked Lentils; 1/2 cup Cooked Quinoa; 10g Pumpkin Seeds; 1 cup Fresh Spinach; 1/2 cup Cucumber, diced; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

Nutrition

Per serving

478 calories

Protein: 33g; 26% of calories
Carbs: 49g; 39% of calories
Fat: 19g; 35% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Press the tofu to remove excess moisture, then cut into bite-sized cubes.
Toss the tofu cubes with a pinch of salt and pepper, then spread them on the baking sheet and roast for 20-25 minutes until golden and firm.
In a large mixing bowl, combine the cooked lentils, cooked quinoa, fresh spinach, and diced cucumber.
Whisk together the olive oil and lemon juice in a small bowl to create a simple dressing.
Add the roasted tofu to the salad bowl and drizzle the dressing over the top.
Toss everything gently until well combined and the spinach is slightly wilted from the warmth of the tofu.
Sprinkle with the pumpkin seeds just before serving to maintain their crunch.

Nutrition

Ingredients

Instructions

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