Crispy Baked Tofu Buddha Bowl with Tahini Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Tahini Sauce

A vibrant and nourishing Buddha bowl featuring crispy baked tofu, tender chickpeas, and savory edamame atop a bed of fluffy quinoa and crisp mixed greens. Finished with a light, tangy tahini sauce, this bowl delivers a satisfying harmony of textures and flavors perfect for any meal of the day.

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NUTRITION

582kcal
Protein
38.9g
Fat
21g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

1/2 cup Cooked Chickpeas

1/2 cup Shelled Edamame

1/2 cup Cooked Quinoa

1 cup Mixed Greens

1/4 cup Shredded Carrots

1/4 cup Shredded Red Cabbage

1/2 tablespoon Tahini

1 tablespoon Lemon Juice

1 tablespoon Water

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Toss the tofu cubes lightly with a pinch of salt, pepper, and a drizzle of your preferred oil if desired. Spread them out on a baking sheet lined with parchment paper.

  • 3

    Bake the tofu for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 4

    While the tofu bakes, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Lightly season the cooked chickpeas and edamame with salt and pepper, and warm them if desired.

  • 6

    In a small bowl, combine the tahini, lemon juice, water, and a pinch of salt and pepper to create a smooth, drizzling sauce.

  • 7

    Assemble the bowl: start with a base of mixed greens, then add the quinoa, baked tofu, chickpeas, edamame, shredded carrots, and red cabbage.

  • 8

    Drizzle the tahini sauce over the bowl, toss gently to combine, and serve immediately.

Crispy Baked Tofu Buddha Bowl with Tahini Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu Buddha Bowl with Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Tahini Sauce

A vibrant and nourishing Buddha bowl featuring crispy baked tofu, tender chickpeas, and savory edamame atop a bed of fluffy quinoa and crisp mixed greens. Finished with a light, tangy tahini sauce, this bowl delivers a satisfying harmony of textures and flavors perfect for any meal of the day.

NUTRITION

582kcal
Protein
38.9g
Fat
21g
Carbs
62.3g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

1/2 cup Cooked Chickpeas

1/2 cup Shelled Edamame

1/2 cup Cooked Quinoa

1 cup Mixed Greens

1/4 cup Shredded Carrots

1/4 cup Shredded Red Cabbage

1/2 tablespoon Tahini

1 tablespoon Lemon Juice

1 tablespoon Water

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Toss the tofu cubes lightly with a pinch of salt, pepper, and a drizzle of your preferred oil if desired. Spread them out on a baking sheet lined with parchment paper.

  • 3

    Bake the tofu for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 4

    While the tofu bakes, prepare the quinoa according to package instructions if not already cooked.

  • 5

    Lightly season the cooked chickpeas and edamame with salt and pepper, and warm them if desired.

  • 6

    In a small bowl, combine the tahini, lemon juice, water, and a pinch of salt and pepper to create a smooth, drizzling sauce.

  • 7

    Assemble the bowl: start with a base of mixed greens, then add the quinoa, baked tofu, chickpeas, edamame, shredded carrots, and red cabbage.

  • 8

    Drizzle the tahini sauce over the bowl, toss gently to combine, and serve immediately.