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 Buddha bowl featuring crispy baked tofu, hearty quinoa, and a medley of fresh vegetables, all drizzled with a creamy, tangy tahini sauce. This balanced bowl delivers a satisfying crunch, comforting warmth, and a delightful fusion of textures and flavors.

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NUTRITION

601kcal
Protein
38g
Fat
30.6g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

250 grams Extra Firm Tofu

1/2 cup cooked Quinoa (93g)

1/2 cup shelled Edamame (75g)

1 cup Baby Spinach (30g)

1/2 cup shredded Carrot (55g)

1/2 cup shredded Red Cabbage (45g)

1 tablespoon Tahini (15g)

1 teaspoon Toasted Sesame Seeds (3g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Press the tofu gently to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with olive oil, smoked paprika, garlic powder, and a pinch of salt if desired.

  • 4

    Spread the seasoned tofu cubes evenly on the baking sheet. Bake for 25-30 minutes, flipping once halfway through, until golden and crispy.

  • 5

    While the tofu bakes, prepare the quinoa as per package instructions if not already cooked.

  • 6

    In a small bowl, whisk together tahini, lemon juice, a splash of water, and a pinch of salt to create a smooth, pourable sauce.

  • 7

    Assemble your Buddha bowl by layering baby spinach, quinoa, edamame, shredded carrot, and red cabbage in a bowl.

  • 8

    Top the bowl with the crispy baked tofu, then drizzle over the tahini sauce.

  • 9

    Finish with a sprinkle of toasted sesame seeds 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 Buddha bowl featuring crispy baked tofu, hearty quinoa, and a medley of fresh vegetables, all drizzled with a creamy, tangy tahini sauce. This balanced bowl delivers a satisfying crunch, comforting warmth, and a delightful fusion of textures and flavors.

NUTRITION

601kcal
Protein
38g
Fat
30.6g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

250 grams Extra Firm Tofu

1/2 cup cooked Quinoa (93g)

1/2 cup shelled Edamame (75g)

1 cup Baby Spinach (30g)

1/2 cup shredded Carrot (55g)

1/2 cup shredded Red Cabbage (45g)

1 tablespoon Tahini (15g)

1 teaspoon Toasted Sesame Seeds (3g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Press the tofu gently to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with olive oil, smoked paprika, garlic powder, and a pinch of salt if desired.

  • 4

    Spread the seasoned tofu cubes evenly on the baking sheet. Bake for 25-30 minutes, flipping once halfway through, until golden and crispy.

  • 5

    While the tofu bakes, prepare the quinoa as per package instructions if not already cooked.

  • 6

    In a small bowl, whisk together tahini, lemon juice, a splash of water, and a pinch of salt to create a smooth, pourable sauce.

  • 7

    Assemble your Buddha bowl by layering baby spinach, quinoa, edamame, shredded carrot, and red cabbage in a bowl.

  • 8

    Top the bowl with the crispy baked tofu, then drizzle over the tahini sauce.

  • 9

    Finish with a sprinkle of toasted sesame seeds and serve immediately.