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

Enjoy a vibrant bowl featuring crispy baked extra firm tofu paired with roasted chickpeas and bright, fresh vegetables, all drizzled with a light, creamy tahini sauce. This bowl offers a balanced crunch and a mix of textures, making it a satisfying and energizing meal.

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NUTRITION

404kcal
Protein
31.8g
Fat
16.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra Firm Tofu (~170g)

1/4 cup Roasted Chickpeas (~41g)

1/2 cup Shelled Edamame (~75g)

1 cup Kale, chopped (~67g)

1/4 cup Shredded Carrots (~30g)

1/4 cup Chopped Red Bell Pepper (~37.5g)

1 tbsp Tahini Sauce (~15g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the extra firm tofu to remove excess moisture, then cut it into cubes.

  • 3

    Toss the tofu cubes lightly with a pinch of salt, pepper, and your favorite spices. Spread them out on a baking sheet lined with parchment paper.

  • 4

    Bake the tofu in the oven for 25-30 minutes, turning halfway, until edges are golden and crispy.

  • 5

    While the tofu bakes, prepare your vegetables: chop the kale, shred the carrots, and dice the red bell pepper. If desired, you can lightly steam the kale for a softer texture.

  • 6

    In a bowl, combine the chickpeas and shelled edamame. You may season them lightly with salt and a drizzle of olive oil if preferred, then roast in the oven for 10 minutes alongside the tofu for extra crispiness.

  • 7

    Once the tofu (and chickpeas, if roasting) are ready, assemble your Buddha bowl by layering the crispy tofu, roasted chickpeas, edamame, kale, carrots, and red bell pepper.

  • 8

    Drizzle the tahini sauce evenly over the bowl and toss gently to combine.

  • 9

    Serve immediately and enjoy your nutrient-packed meal!

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

Enjoy a vibrant bowl featuring crispy baked extra firm tofu paired with roasted chickpeas and bright, fresh vegetables, all drizzled with a light, creamy tahini sauce. This bowl offers a balanced crunch and a mix of textures, making it a satisfying and energizing meal.

NUTRITION

404kcal
Protein
31.8g
Fat
16.7g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra Firm Tofu (~170g)

1/4 cup Roasted Chickpeas (~41g)

1/2 cup Shelled Edamame (~75g)

1 cup Kale, chopped (~67g)

1/4 cup Shredded Carrots (~30g)

1/4 cup Chopped Red Bell Pepper (~37.5g)

1 tbsp Tahini Sauce (~15g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the extra firm tofu to remove excess moisture, then cut it into cubes.

  • 3

    Toss the tofu cubes lightly with a pinch of salt, pepper, and your favorite spices. Spread them out on a baking sheet lined with parchment paper.

  • 4

    Bake the tofu in the oven for 25-30 minutes, turning halfway, until edges are golden and crispy.

  • 5

    While the tofu bakes, prepare your vegetables: chop the kale, shred the carrots, and dice the red bell pepper. If desired, you can lightly steam the kale for a softer texture.

  • 6

    In a bowl, combine the chickpeas and shelled edamame. You may season them lightly with salt and a drizzle of olive oil if preferred, then roast in the oven for 10 minutes alongside the tofu for extra crispiness.

  • 7

    Once the tofu (and chickpeas, if roasting) are ready, assemble your Buddha bowl by layering the crispy tofu, roasted chickpeas, edamame, kale, carrots, and red bell pepper.

  • 8

    Drizzle the tahini sauce evenly over the bowl and toss gently to combine.

  • 9

    Serve immediately and enjoy your nutrient-packed meal!