Name: Crispy Tofu and Quinoa Power Bowl with Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 250g Extra Firm Tofu, pressed and cubed; 1/2 cup Cooked Quinoa; 1/2 cup Canned Chickpeas, rinsed and dried; 3 tablespoons Nutritional Yeast; 2 cups Fresh Baby Spinach; 1 tablespoon Lemon Juice

Nutrition

Per serving

523 calories

Protein: 45g; 33% of calories
Carbs: 56g; 41% of calories
Fat: 16g; 26% of calories

Ingredients

6 items

250g Extra Firm Tofu, pressed and cubed
½ cup Cooked Quinoa
½ cup Canned Chickpeas, rinsed and dried
3 tablespoons Nutritional Yeast
2 cups Fresh Baby Spinach
1 tablespoon Lemon Juice

Instructions

Prep 10 min · Cook 30 min

Preheat your oven or air fryer to 400°F (200°C).
Toss the dried chickpeas with a pinch of salt and roast for 15-20 minutes until they are crunchy and golden.
While chickpeas roast, press the tofu to remove excess moisture, then cut into bite-sized cubes.
Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until the edges are brown and crisp.
In a large bowl, layer the fresh baby spinach and warm cooked quinoa.
Top the bowl with the seared tofu and roasted chickpeas.
Sprinkle the nutritional yeast evenly over the bowl and drizzle with fresh lemon juice before serving.

Nutrition

Ingredients

Instructions

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