Crispy Baked Tofu Buddha Bowl with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu Buddha Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Quinoa

A vibrant, nutrient-packed bowl featuring crispy baked tofu, fluffy quinoa, hearty chickpeas, and edamame, complemented by a colorful mix of shredded cabbage and carrots. Finished with a sprinkle of sesame seeds and a squeeze of lemon for a bright, refreshing finish.

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NUTRITION

559kcal
Protein
36g
Fat
23g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/4 cup Cooked Chickpeas

1/2 cup Cooked Shelled Edamame

1 cup Shredded Red Cabbage

1/2 cup Shredded Carrot

1 tsp Sesame Seeds

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu for about 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    Toss the tofu cubes with olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper.

  • 4

    Bake the tofu in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are crispy and golden.

  • 5

    While the tofu bakes, prepare the quinoa, chickpeas, and edamame if not already cooked, and place them in a large bowl.

  • 6

    Add the shredded red cabbage and carrot to the bowl.

  • 7

    Once the tofu is roasted to perfection, add it to the bowl. Drizzle with lemon juice and sprinkle sesame seeds over the top.

  • 8

    Gently toss all ingredients together so that flavors meld. Serve warm and enjoy your nutrient-rich Buddha bowl.

Crispy Baked Tofu Buddha Bowl with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu Buddha Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Quinoa

A vibrant, nutrient-packed bowl featuring crispy baked tofu, fluffy quinoa, hearty chickpeas, and edamame, complemented by a colorful mix of shredded cabbage and carrots. Finished with a sprinkle of sesame seeds and a squeeze of lemon for a bright, refreshing finish.

NUTRITION

559kcal
Protein
36g
Fat
23g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/4 cup Cooked Chickpeas

1/2 cup Cooked Shelled Edamame

1 cup Shredded Red Cabbage

1/2 cup Shredded Carrot

1 tsp Sesame Seeds

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu for about 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    Toss the tofu cubes with olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper.

  • 4

    Bake the tofu in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are crispy and golden.

  • 5

    While the tofu bakes, prepare the quinoa, chickpeas, and edamame if not already cooked, and place them in a large bowl.

  • 6

    Add the shredded red cabbage and carrot to the bowl.

  • 7

    Once the tofu is roasted to perfection, add it to the bowl. Drizzle with lemon juice and sprinkle sesame seeds over the top.

  • 8

    Gently toss all ingredients together so that flavors meld. Serve warm and enjoy your nutrient-rich Buddha bowl.