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 chickpeas, and steamy edamame atop a bed of fresh greens, shredded carrots, and red cabbage, all drizzled with a tangy tahini lemon sauce. This bowl offers a satisfying blend of textures and flavors that is both nourishing and delicious.

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NUTRITION

571kcal
Protein
37.5g
Fat
28.2g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Chickpeas (drained)

1/2 cup Shelled Edamame (steamed)

1 cup Mixed Greens (Spinach)

1/2 cup Shredded Carrots

1/2 cup Shredded Red Cabbage

1 tbsp Tahini

1 tsp Fresh Lemon Juice

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Cumin Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess moisture. Once pressed, cut it into cubes.

  • 2

    Preheat your oven to 400°F. Toss the tofu cubes gently with olive oil, garlic powder, cumin powder, salt, and pepper.

  • 3

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

  • 4

    In the meantime, rinse and drain the chickpeas. If desired, season them lightly with a pinch of salt and pepper.

  • 5

    Prepare the tahini sauce by whisking together tahini, lemon juice, a splash of water (if needed to thin out), and a little salt. Adjust seasonings to taste.

  • 6

    In a bowl, layer the mixed greens, shredded carrots, and red cabbage. Top with the baked tofu, chickpeas, and steamed edamame.

  • 7

    Drizzle the tahini sauce over the bowl 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 chickpeas, and steamy edamame atop a bed of fresh greens, shredded carrots, and red cabbage, all drizzled with a tangy tahini lemon sauce. This bowl offers a satisfying blend of textures and flavors that is both nourishing and delicious.

NUTRITION

571kcal
Protein
37.5g
Fat
28.2g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Chickpeas (drained)

1/2 cup Shelled Edamame (steamed)

1 cup Mixed Greens (Spinach)

1/2 cup Shredded Carrots

1/2 cup Shredded Red Cabbage

1 tbsp Tahini

1 tsp Fresh Lemon Juice

1 tsp Olive Oil

1/2 tsp Garlic Powder

1/2 tsp Cumin Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture. Once pressed, cut it into cubes.

  • 2

    Preheat your oven to 400°F. Toss the tofu cubes gently with olive oil, garlic powder, cumin powder, salt, and pepper.

  • 3

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

  • 4

    In the meantime, rinse and drain the chickpeas. If desired, season them lightly with a pinch of salt and pepper.

  • 5

    Prepare the tahini sauce by whisking together tahini, lemon juice, a splash of water (if needed to thin out), and a little salt. Adjust seasonings to taste.

  • 6

    In a bowl, layer the mixed greens, shredded carrots, and red cabbage. Top with the baked tofu, chickpeas, and steamed edamame.

  • 7

    Drizzle the tahini sauce over the bowl and serve immediately.