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 bowl featuring crispy baked extra firm tofu, fluffy quinoa, and a medley of roasted broccoli, red bell pepper, and shredded carrots, all brought together with a zesty tahini lemon drizzle. This bowl is both satisfying and nourishing, perfect for an energizing dinner.

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NUTRITION

567kcal
Protein
35.6g
Fat
24.5g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

0.75 cup cooked Quinoa

80g Shelled Edamame

1 cup chopped Broccoli

0.5 cup sliced Red Bell Pepper

0.5 cup shredded Carrot

1 tsp Olive Oil

0.5 tbsp Tahini

1 tsp Lemon Juice

Salt, Pepper, Smoked Paprika, Garlic Powder to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes.

  • 2

    Preheat your oven to 400°F (200°C). Toss tofu cubes with olive oil, salt, pepper, smoked paprika, and garlic powder.

  • 3

    Spread the tofu evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, turning halfway through.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked; aim for 0.75 cup cooked portion.

  • 5

    Lightly steam or roast broccoli, and prepare red bell pepper slices and shredded carrots.

  • 6

    In a small bowl, whisk together tahini and lemon juice (add a small splash of water if needed to thin the sauce).

  • 7

    Assemble the bowl by layering quinoa, baked tofu, edamame, broccoli, red bell pepper, and carrots.

  • 8

    Drizzle with the tahini lemon sauce and serve immediately.

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 bowl featuring crispy baked extra firm tofu, fluffy quinoa, and a medley of roasted broccoli, red bell pepper, and shredded carrots, all brought together with a zesty tahini lemon drizzle. This bowl is both satisfying and nourishing, perfect for an energizing dinner.

NUTRITION

567kcal
Protein
35.6g
Fat
24.5g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

0.75 cup cooked Quinoa

80g Shelled Edamame

1 cup chopped Broccoli

0.5 cup sliced Red Bell Pepper

0.5 cup shredded Carrot

1 tsp Olive Oil

0.5 tbsp Tahini

1 tsp Lemon Juice

Salt, Pepper, Smoked Paprika, Garlic Powder to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes.

  • 2

    Preheat your oven to 400°F (200°C). Toss tofu cubes with olive oil, salt, pepper, smoked paprika, and garlic powder.

  • 3

    Spread the tofu evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, turning halfway through.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked; aim for 0.75 cup cooked portion.

  • 5

    Lightly steam or roast broccoli, and prepare red bell pepper slices and shredded carrots.

  • 6

    In a small bowl, whisk together tahini and lemon juice (add a small splash of water if needed to thin the sauce).

  • 7

    Assemble the bowl by layering quinoa, baked tofu, edamame, broccoli, red bell pepper, and carrots.

  • 8

    Drizzle with the tahini lemon sauce and serve immediately.