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 bowl featuring crispy baked tofu, hearty quinoa, and a medley of fresh veggies, all drizzled with a rich, nutty tahini sauce. This balanced dish is both satisfying and nourishing, with a delightful crunch from the tofu and a burst of flavor from the lightly seasoned roasted broccoli and edamame.

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NUTRITION

497kcal
Protein
32.7g
Fat
24.6g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

0.5 cup Shelled Edamame (~78g)

0.5 cup Cooked Quinoa (~93g)

1 cup Fresh Spinach

0.5 cup Roasted Broccoli

1 tbsp Tahini Sauce

1 tsp Olive Oil

1 tbsp Cornstarch

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu for 10-15 minutes to remove excess moisture. Once drained, cut the tofu into bite-sized cubes.

  • 3

    In a bowl, toss the tofu cubes with cornstarch, a pinch of salt, and pepper until evenly coated. Drizzle with olive oil for extra crispness.

  • 4

    Spread the tofu cubes on the prepared baking sheet and bake for 25-30 minutes, turning halfway through, until edges are golden and crispy.

  • 5

    While the tofu is baking, prepare the quinoa according to package instructions if not pre-cooked.

  • 6

    Lightly roast broccoli in the oven or sauté with a little salt until tender but still crisp. Prepare edamame by lightly steaming or microwaving until warm.

  • 7

    Assemble your buddha bowl by layering fresh spinach, quinoa, broccoli, and edamame. Top with the crispy baked tofu.

  • 8

    Drizzle tahini sauce over the bowl. Adjust seasoning with additional salt and pepper if desired before serving.

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 bowl featuring crispy baked tofu, hearty quinoa, and a medley of fresh veggies, all drizzled with a rich, nutty tahini sauce. This balanced dish is both satisfying and nourishing, with a delightful crunch from the tofu and a burst of flavor from the lightly seasoned roasted broccoli and edamame.

NUTRITION

497kcal
Protein
32.7g
Fat
24.6g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

0.5 cup Shelled Edamame (~78g)

0.5 cup Cooked Quinoa (~93g)

1 cup Fresh Spinach

0.5 cup Roasted Broccoli

1 tbsp Tahini Sauce

1 tsp Olive Oil

1 tbsp Cornstarch

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu for 10-15 minutes to remove excess moisture. Once drained, cut the tofu into bite-sized cubes.

  • 3

    In a bowl, toss the tofu cubes with cornstarch, a pinch of salt, and pepper until evenly coated. Drizzle with olive oil for extra crispness.

  • 4

    Spread the tofu cubes on the prepared baking sheet and bake for 25-30 minutes, turning halfway through, until edges are golden and crispy.

  • 5

    While the tofu is baking, prepare the quinoa according to package instructions if not pre-cooked.

  • 6

    Lightly roast broccoli in the oven or sauté with a little salt until tender but still crisp. Prepare edamame by lightly steaming or microwaving until warm.

  • 7

    Assemble your buddha bowl by layering fresh spinach, quinoa, broccoli, and edamame. Top with the crispy baked tofu.

  • 8

    Drizzle tahini sauce over the bowl. Adjust seasoning with additional salt and pepper if desired before serving.