Crispy Baked Tofu Buddha Bowl with Quinoa

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

Crispy Baked Tofu Buddha Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Quinoa

Enjoy a vibrant bowl featuring crispy baked tofu paired with fluffy quinoa, tender edamame, and fresh veggies. This dish balances savory, nutty, and slightly sweet flavors, making it a satisfying meal for breakfast, lunch, or dinner.

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NUTRITION

461kcal
Protein
36.8g
Fat
21.1g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1 cup Baby Spinach

1/2 cup Shredded Carrots

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Drain and press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with low sodium soy sauce, sesame oil, garlic powder, smoked paprika, salt, and pepper.

  • 4

    Arrange the tofu evenly on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through, until the tofu is crispy and golden.

  • 5

    While the tofu bakes, prepare the quinoa according to package instructions and steam the shelled edamame until tender.

  • 6

    Assemble your Buddha bowl by layering the baby spinach and shredded carrots at the base, then add the cooked quinoa and edamame.

  • 7

    Top the bowl with the crispy baked tofu and drizzle any remaining pan juices over the top if desired.

  • 8

    Serve immediately and enjoy your nutrient-packed bowl!

Crispy Baked Tofu Buddha Bowl with Quinoa

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

Crispy Baked Tofu Buddha Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Quinoa

Enjoy a vibrant bowl featuring crispy baked tofu paired with fluffy quinoa, tender edamame, and fresh veggies. This dish balances savory, nutty, and slightly sweet flavors, making it a satisfying meal for breakfast, lunch, or dinner.

NUTRITION

461kcal
Protein
36.8g
Fat
21.1g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1 cup Baby Spinach

1/2 cup Shredded Carrots

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Oil

1/2 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Drain and press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with low sodium soy sauce, sesame oil, garlic powder, smoked paprika, salt, and pepper.

  • 4

    Arrange the tofu evenly on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through, until the tofu is crispy and golden.

  • 5

    While the tofu bakes, prepare the quinoa according to package instructions and steam the shelled edamame until tender.

  • 6

    Assemble your Buddha bowl by layering the baby spinach and shredded carrots at the base, then add the cooked quinoa and edamame.

  • 7

    Top the bowl with the crispy baked tofu and drizzle any remaining pan juices over the top if desired.

  • 8

    Serve immediately and enjoy your nutrient-packed bowl!