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 and hearty bowl loaded with crispy baked tofu, fluffy quinoa, and a colorful medley of chickpeas, edamame, and fresh veggies, all drizzled with a creamy, tangy tahini sauce. This nourishing bowl offers a satisfying crunch and layers of flavor, perfect for any meal time.

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NUTRITION

552kcal
Protein
34.4g
Fat
24.2g
Carbs
59.0g

SERVINGS

1 serving

INGREDIENTS

200g firm tofu

1/2 cup cooked quinoa

1/3 cup chickpeas

1/4 cup shelled edamame

1/2 cup chopped broccoli

1 small diced carrot

1/2 cup shredded red cabbage

1 tbsp tahini

1 tbsp lemon juice

1 clove minced garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu gently with a paper towel to remove excess moisture and cut it into cubes.

  • 3

    Toss tofu cubes with a little salt, pepper, and a drizzle of olive oil if desired, then spread them out on a baking sheet lined with parchment paper.

  • 4

    Bake the tofu for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 5

    While the tofu bakes, cook the quinoa according to package instructions and lightly steam or toss the broccoli, carrot, and red cabbage to retain a slight crunch.

  • 6

    If using canned chickpeas, drain and rinse them; if pre-cooked, warm them briefly.

  • 7

    In a small bowl, whisk together tahini, lemon juice, minced garlic, and a splash of water until smooth to create the tahini sauce.

  • 8

    Assemble your Buddha bowl by layering the cooked quinoa, crispy tofu, chickpeas, edamame, and mixed veggies.

  • 9

    Drizzle the tahini sauce over the bowl and enjoy your nutrient-packed meal.

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 and hearty bowl loaded with crispy baked tofu, fluffy quinoa, and a colorful medley of chickpeas, edamame, and fresh veggies, all drizzled with a creamy, tangy tahini sauce. This nourishing bowl offers a satisfying crunch and layers of flavor, perfect for any meal time.

NUTRITION

552kcal
Protein
34.4g
Fat
24.2g
Carbs
59.0g

SERVINGS

1 serving

INGREDIENTS

200g firm tofu

1/2 cup cooked quinoa

1/3 cup chickpeas

1/4 cup shelled edamame

1/2 cup chopped broccoli

1 small diced carrot

1/2 cup shredded red cabbage

1 tbsp tahini

1 tbsp lemon juice

1 clove minced garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu gently with a paper towel to remove excess moisture and cut it into cubes.

  • 3

    Toss tofu cubes with a little salt, pepper, and a drizzle of olive oil if desired, then spread them out on a baking sheet lined with parchment paper.

  • 4

    Bake the tofu for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 5

    While the tofu bakes, cook the quinoa according to package instructions and lightly steam or toss the broccoli, carrot, and red cabbage to retain a slight crunch.

  • 6

    If using canned chickpeas, drain and rinse them; if pre-cooked, warm them briefly.

  • 7

    In a small bowl, whisk together tahini, lemon juice, minced garlic, and a splash of water until smooth to create the tahini sauce.

  • 8

    Assemble your Buddha bowl by layering the cooked quinoa, crispy tofu, chickpeas, edamame, and mixed veggies.

  • 9

    Drizzle the tahini sauce over the bowl and enjoy your nutrient-packed meal.