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, satisfying bowl featuring crispy baked tofu, roasted chickpeas, fresh spinach, shredded carrots, and steamed edamame, all drizzled with a creamy, tangy tahini sauce. This wholesome dish balances crunchy textures and bright flavors, perfect for a nourishing meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

569kcal
Protein
37.4g
Fat
24.3g
Carbs
54.7g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

100g Chickpeas (canned, drained)

75g Shelled Edamame

30g Spinach

45g Shredded Carrots

1 tbsp Tahini

1 tsp Lemon Juice

1 tbsp Cornstarch (optional)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Toss the tofu cubes with salt, pepper, and, if using, a light dusting of cornstarch to help crisp the exterior.

  • 3

    Spread the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, turning halfway through, until edges are golden and crispy.

  • 4

    Meanwhile, drain and rinse the chickpeas. For extra crispiness, you can toss them in a little salt, pepper, and a drizzle of olive oil, then roast them in the oven on a separate tray for about 20 minutes.

  • 5

    Assemble the buddha bowl by placing a base of fresh spinach and shredded carrots in a bowl. Add the baked tofu, roasted chickpeas, and shelled edamame.

  • 6

    Prepare the tahini sauce by whisking together tahini, lemon juice, and a tablespoon of water to thin it out. Adjust seasoning with salt and pepper.

  • 7

    Drizzle the tahini sauce over the bowl, toss gently to combine all the flavors, 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, satisfying bowl featuring crispy baked tofu, roasted chickpeas, fresh spinach, shredded carrots, and steamed edamame, all drizzled with a creamy, tangy tahini sauce. This wholesome dish balances crunchy textures and bright flavors, perfect for a nourishing meal any time of day.

NUTRITION

569kcal
Protein
37.4g
Fat
24.3g
Carbs
54.7g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

100g Chickpeas (canned, drained)

75g Shelled Edamame

30g Spinach

45g Shredded Carrots

1 tbsp Tahini

1 tsp Lemon Juice

1 tbsp Cornstarch (optional)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Toss the tofu cubes with salt, pepper, and, if using, a light dusting of cornstarch to help crisp the exterior.

  • 3

    Spread the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, turning halfway through, until edges are golden and crispy.

  • 4

    Meanwhile, drain and rinse the chickpeas. For extra crispiness, you can toss them in a little salt, pepper, and a drizzle of olive oil, then roast them in the oven on a separate tray for about 20 minutes.

  • 5

    Assemble the buddha bowl by placing a base of fresh spinach and shredded carrots in a bowl. Add the baked tofu, roasted chickpeas, and shelled edamame.

  • 6

    Prepare the tahini sauce by whisking together tahini, lemon juice, and a tablespoon of water to thin it out. Adjust seasoning with salt and pepper.

  • 7

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