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 tofu, a medley of quinoa, edamame, broccoli, and red bell pepper, all drizzled with a creamy, nutty tahini sauce. This balanced dish offers a satisfying crunch, wholesome textures, and a rich burst of flavors in every bite.

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NUTRITION

545kcal
Protein
37.6g
Fat
27.9g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup cooked Quinoa (≈90g)

1/2 cup shelled Edamame (≈75g)

1 cup cooked Broccoli (≈91g)

1/2 cup sliced Red Bell Pepper (≈75g)

1 tbsp Tahini

1 tsp Olive Oil

Spices: Garlic Powder, Cumin, Salt, and Pepper

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes and toss with olive oil, garlic powder, cumin, salt, and pepper.

  • 2

    Preheat the oven to 400°F (200°C). Spread the tofu cubes evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, flipping halfway through.

  • 3

    While the tofu is baking, prepare the quinoa according to package instructions if not already cooked, and lightly steam the broccoli.

  • 4

    In a small bowl, mix tahini with a splash of warm water to achieve a pourable consistency, and season with a pinch of salt if desired.

  • 5

    Assemble the bowl by placing the cooked quinoa as a base, then adding baked tofu, edamame, steamed broccoli, and raw red bell pepper.

  • 6

    Drizzle the tahini sauce over the bowl, 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

Enjoy a vibrant bowl featuring crispy baked tofu, a medley of quinoa, edamame, broccoli, and red bell pepper, all drizzled with a creamy, nutty tahini sauce. This balanced dish offers a satisfying crunch, wholesome textures, and a rich burst of flavors in every bite.

NUTRITION

545kcal
Protein
37.6g
Fat
27.9g
Carbs
44.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup cooked Quinoa (≈90g)

1/2 cup shelled Edamame (≈75g)

1 cup cooked Broccoli (≈91g)

1/2 cup sliced Red Bell Pepper (≈75g)

1 tbsp Tahini

1 tsp Olive Oil

Spices: Garlic Powder, Cumin, Salt, and Pepper

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes and toss with olive oil, garlic powder, cumin, salt, and pepper.

  • 2

    Preheat the oven to 400°F (200°C). Spread the tofu cubes evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, flipping halfway through.

  • 3

    While the tofu is baking, prepare the quinoa according to package instructions if not already cooked, and lightly steam the broccoli.

  • 4

    In a small bowl, mix tahini with a splash of warm water to achieve a pourable consistency, and season with a pinch of salt if desired.

  • 5

    Assemble the bowl by placing the cooked quinoa as a base, then adding baked tofu, edamame, steamed broccoli, and raw red bell pepper.

  • 6

    Drizzle the tahini sauce over the bowl, and serve immediately.