Name: Lentil and Quinoa Salad with Roasted Tofu and Pumpkin Seeds
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 Brown Lentils; 0.25 cup Cooked Quinoa; 1 tablespoon Pumpkin Seeds; 1 cup Fresh Spinach; 1 tablespoon Lemon Juice

Nutrition

Per serving

433 calories

Protein: 37g; 33% of calories
Carbs: 38g; 34% of calories
Fat: 16g; 33% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Press the tofu for 15 minutes to remove excess moisture then cut into half-inch cubes.
Toss the tofu cubes with garlic powder and a pinch of sea salt.
Spread tofu on a parchment-lined baking sheet and roast at 400°F for 20-25 minutes until golden.
In a large bowl, combine the cooked lentils, cooked quinoa, and fresh baby spinach.
Drizzle with lemon juice and toss well to combine until the spinach is slightly wilted.
Top the salad with the warm roasted tofu and finish with a sprinkle of crunchy pumpkin seeds.

Nutrition

Ingredients

Instructions

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