Name: Crispy Baked Tofu Buddha Bowl with Tahini Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Extra Firm Tofu; 1/2 cup Chickpeas (drained); 1/2 cup Edamame, Shelled; 1 cup Fresh Spinach; 1/2 cup Shredded Carrots; 1/2 cup Shredded Red Cabbage; 1 tbsp Tahini; 1 tbsp Lemon Juice; 1 tsp Olive Oil; 1/2 tsp Garlic Powder; Salt & Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Tahini Sauce

A vibrant bowl featuring crispy baked tofu, protein-packed chickpeas and edamame nestled on a bed of fresh greens and crunchy vegetables, all drizzled with a creamy, tangy tahini sauce. This dish balances texture, flavor, and nutrition perfectly for a satiating meal.

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NUTRITION

Protein

36.1g

Fat

27.9g

Carbs

50.6g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Chickpeas (drained)

1/2 cup Edamame, Shelled

1 cup Fresh Spinach

1/2 cup Shredded Carrots

1/2 cup Shredded Red Cabbage

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Press the tofu for about 10 minutes to remove excess moisture, then cut it into 1-inch cubes.
3
In a bowl, toss the tofu cubes with olive oil, garlic powder, salt, and pepper.
4
Arrange the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway, until golden and crispy.
5
While the tofu bakes, prepare the tahini sauce by whisking together tahini, lemon juice, a splash of water to thin, and a pinch of salt and pepper until smooth.
6
In a large bowl, layer the fresh spinach, shredded carrots, and red cabbage.
7
Top the salad with baked tofu, chickpeas, and edamame.
8
Drizzle the tahini sauce over the bowl and serve immediately.