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

Savor this hearty Buddha bowl featuring crispy baked tofu, fluffy quinoa, and a colorful medley of roasted broccoli and red bell pepper. Enhanced with a light ginger soy dressing, this bowl balances crunch and warmth with a satisfying mix of textures and flavors, perfect for a clean and energizing meal.

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NUTRITION

464kcal
Protein
33.0g
Fat
18.5g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup Cooked Quinoa (approx. 92g)

1 cup Broccoli

1 medium Red Bell Pepper

1 tbsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger, grated

1 tsp Olive Oil

Salt & Pepper to taste

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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 to remove excess moisture, then cut it into 1-inch cubes. Toss tofu cubes with olive oil, salt, and pepper.

  • 3

    Spread the tofu evenly on the baking sheet and bake for 25-30 minutes, turning halfway through, until crisp and golden.

  • 4

    While tofu is baking, prepare the quinoa according to package instructions. Fluff and set aside.

  • 5

    Roughly chop broccoli and red bell pepper. You can lightly steam the broccoli or leave it raw for extra crunch.

  • 6

    In a small bowl, mix the low-sodium soy sauce and grated fresh ginger to create a simple dressing.

  • 7

    Assemble the Buddha bowl by layering cooked quinoa, baked tofu, broccoli, and red bell pepper. Drizzle the ginger soy dressing over the top.

  • 8

    Serve immediately and enjoy a balanced bowl that’s crispy, colorful, and nourishing.

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

Savor this hearty Buddha bowl featuring crispy baked tofu, fluffy quinoa, and a colorful medley of roasted broccoli and red bell pepper. Enhanced with a light ginger soy dressing, this bowl balances crunch and warmth with a satisfying mix of textures and flavors, perfect for a clean and energizing meal.

NUTRITION

464kcal
Protein
33.0g
Fat
18.5g
Carbs
41.4g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup Cooked Quinoa (approx. 92g)

1 cup Broccoli

1 medium Red Bell Pepper

1 tbsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger, grated

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Toss tofu cubes with olive oil, salt, and pepper.

  • 3

    Spread the tofu evenly on the baking sheet and bake for 25-30 minutes, turning halfway through, until crisp and golden.

  • 4

    While tofu is baking, prepare the quinoa according to package instructions. Fluff and set aside.

  • 5

    Roughly chop broccoli and red bell pepper. You can lightly steam the broccoli or leave it raw for extra crunch.

  • 6

    In a small bowl, mix the low-sodium soy sauce and grated fresh ginger to create a simple dressing.

  • 7

    Assemble the Buddha bowl by layering cooked quinoa, baked tofu, broccoli, and red bell pepper. Drizzle the ginger soy dressing over the top.

  • 8

    Serve immediately and enjoy a balanced bowl that’s crispy, colorful, and nourishing.