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 extra firm tofu, hearty chickpeas, fluffy quinoa, tender edamame, and fresh kale, all drizzled with a zesty tahini sauce. Enjoy a balanced medley of textures and flavors in every bite.

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NUTRITION

547kcal
Protein
33.6g
Fat
22.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra Firm Tofu (170g)

1/2 cup Chickpeas, canned and drained (82g)

1/2 cup Cooked Quinoa (93g)

1/4 cup Shelled Edamame (38g)

1 cup Kale, raw (67g)

1 tbsp Tahini Sauce (15g)

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PREPARATION

  • 1

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

  • 2

    Press and drain the tofu for at least 15 minutes. Cut it into cubes and lightly toss with salt, pepper, and any other seasonings of your choice.

  • 3

    Place the tofu cubes on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway, until edges become crispy.

  • 4

    While the tofu bakes, prepare the remaining ingredients: rinse the kale and massage it with a small amount of lemon juice and a pinch of salt, and warm the cooked quinoa if desired.

  • 5

    Assemble your Buddha bowl by adding quinoa as the base, followed by chickpeas, edamame, and raw kale.

  • 6

    Once the tofu is crispy, add it atop the bowl. Drizzle with tahini sauce.

  • 7

    Serve immediately and enjoy the harmonious blend of textures and fresh flavors.

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 extra firm tofu, hearty chickpeas, fluffy quinoa, tender edamame, and fresh kale, all drizzled with a zesty tahini sauce. Enjoy a balanced medley of textures and flavors in every bite.

NUTRITION

547kcal
Protein
33.6g
Fat
22.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

6 oz Extra Firm Tofu (170g)

1/2 cup Chickpeas, canned and drained (82g)

1/2 cup Cooked Quinoa (93g)

1/4 cup Shelled Edamame (38g)

1 cup Kale, raw (67g)

1 tbsp Tahini Sauce (15g)

PREPARATION

  • 1

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

  • 2

    Press and drain the tofu for at least 15 minutes. Cut it into cubes and lightly toss with salt, pepper, and any other seasonings of your choice.

  • 3

    Place the tofu cubes on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway, until edges become crispy.

  • 4

    While the tofu bakes, prepare the remaining ingredients: rinse the kale and massage it with a small amount of lemon juice and a pinch of salt, and warm the cooked quinoa if desired.

  • 5

    Assemble your Buddha bowl by adding quinoa as the base, followed by chickpeas, edamame, and raw kale.

  • 6

    Once the tofu is crispy, add it atop the bowl. Drizzle with tahini sauce.

  • 7

    Serve immediately and enjoy the harmonious blend of textures and fresh flavors.