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, fluffy quinoa, and a medley of fresh veggies, all drizzled with a creamy tahini sauce. The textures and flavors come together in a balanced, satisfying meal that’s perfect for any time of the day.

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NUTRITION

532kcal
Protein
35.7g
Fat
26g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1/2 cup Shredded Carrots

1 cup Baby Spinach

1 tbsp Hemp Seeds

1 tbsp Tahini

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PREPARATION

  • 1

    Preheat the oven to 400°F. Press the tofu for 10-15 minutes to remove excess moisture, then cut it into cubes.

  • 2

    Place the tofu cubes on a baking sheet lined with parchment paper. Lightly spray or brush with a small amount of oil, and season with salt and pepper if desired.

  • 3

    Bake the tofu for 25-30 minutes until the edges are crispy, flipping halfway through for even crisping.

  • 4

    While the tofu is baking, prepare the quinoa according to package instructions and lightly steam or microwave the edamame until heated through.

  • 5

    In a small bowl, whisk together tahini, a squeeze of lemon juice, a pinch of salt, and water to adjust consistency for the sauce.

  • 6

    Assemble your Buddha bowl by placing the cooked quinoa as a base. Top with baby spinach, shredded carrots, edamame, and the crispy baked tofu.

  • 7

    Drizzle the tahini sauce over the bowl and sprinkle with hemp seeds. Enjoy 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, fluffy quinoa, and a medley of fresh veggies, all drizzled with a creamy tahini sauce. The textures and flavors come together in a balanced, satisfying meal that’s perfect for any time of the day.

NUTRITION

532kcal
Protein
35.7g
Fat
26g
Carbs
43.4g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1/2 cup Shredded Carrots

1 cup Baby Spinach

1 tbsp Hemp Seeds

1 tbsp Tahini

PREPARATION

  • 1

    Preheat the oven to 400°F. Press the tofu for 10-15 minutes to remove excess moisture, then cut it into cubes.

  • 2

    Place the tofu cubes on a baking sheet lined with parchment paper. Lightly spray or brush with a small amount of oil, and season with salt and pepper if desired.

  • 3

    Bake the tofu for 25-30 minutes until the edges are crispy, flipping halfway through for even crisping.

  • 4

    While the tofu is baking, prepare the quinoa according to package instructions and lightly steam or microwave the edamame until heated through.

  • 5

    In a small bowl, whisk together tahini, a squeeze of lemon juice, a pinch of salt, and water to adjust consistency for the sauce.

  • 6

    Assemble your Buddha bowl by placing the cooked quinoa as a base. Top with baby spinach, shredded carrots, edamame, and the crispy baked tofu.

  • 7

    Drizzle the tahini sauce over the bowl and sprinkle with hemp seeds. Enjoy immediately.