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, protein-packed edamame, and fluffy quinoa on a bed of fresh kale and shredded veggies, all drizzled with a creamy tahini sauce that brings everything together in a satisfying, wholesome meal.

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NUTRITION

602kcal
Protein
38.3g
Fat
30.5g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

100g Shelled Edamame

1/2 cup Cooked Quinoa

1 cup Kale

1/2 cup Shredded Carrots

1/2 cup Shredded Red Cabbage

1 tbsp Tahini

1 tsp Olive Oil

1 tsp Lemon Juice

1/2 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture and cut it into bite-sized cubes. Toss with olive oil, smoked paprika, salt, and pepper.

  • 3

    Spread tofu cubes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway, until crispy and golden.

  • 4

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

  • 5

    In a large bowl, combine kale, shredded carrots, and red cabbage. Add in shelled edamame and cooked quinoa.

  • 6

    Whisk together tahini, lemon juice, a pinch of salt and a little water if needed to reach a smooth, drizzling consistency.

  • 7

    Once the tofu is crisp, add it to the bowl. Drizzle the tahini sauce over the bowl components and gently toss to combine.

  • 8

    Serve immediately and enjoy your colorful, nutrient-dense Buddha bowl.

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, protein-packed edamame, and fluffy quinoa on a bed of fresh kale and shredded veggies, all drizzled with a creamy tahini sauce that brings everything together in a satisfying, wholesome meal.

NUTRITION

602kcal
Protein
38.3g
Fat
30.5g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

100g Shelled Edamame

1/2 cup Cooked Quinoa

1 cup Kale

1/2 cup Shredded Carrots

1/2 cup Shredded Red Cabbage

1 tbsp Tahini

1 tsp Olive Oil

1 tsp Lemon Juice

1/2 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture and cut it into bite-sized cubes. Toss with olive oil, smoked paprika, salt, and pepper.

  • 3

    Spread tofu cubes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway, until crispy and golden.

  • 4

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

  • 5

    In a large bowl, combine kale, shredded carrots, and red cabbage. Add in shelled edamame and cooked quinoa.

  • 6

    Whisk together tahini, lemon juice, a pinch of salt and a little water if needed to reach a smooth, drizzling consistency.

  • 7

    Once the tofu is crisp, add it to the bowl. Drizzle the tahini sauce over the bowl components and gently toss to combine.

  • 8

    Serve immediately and enjoy your colorful, nutrient-dense Buddha bowl.