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 bowl filled with crispy baked tofu, hearty chickpeas, and fluffy quinoa, layered with fresh spinach and red bell pepper. Drizzled with a creamy tahini sauce, this dish delivers a satisfying crunch and a burst of flavors that excite your taste buds while fueling your body.

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NUTRITION

570kcal
Protein
35.9g
Fat
25.8g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Chickpeas

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1/2 medium Red Bell Pepper

1 tbsp Tahini

1 tbsp Cornstarch

Olive Oil Spray

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut into cubes.

  • 2

    Preheat your oven to 400°F (200°C). In a bowl, toss the tofu cubes with cornstarch and a light spray of olive oil. Season with salt, pepper, and any additional preferred spices.

  • 3

    Spread the tofu on a parchment-lined baking sheet and bake for 25-30 minutes until crispy and golden, flipping halfway through.

  • 4

    While the tofu bakes, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, and a splash of water until smooth. Adjust consistency as needed.

  • 5

    Assemble the bowl by layering cooked quinoa, chickpeas, fresh baby spinach, and sliced red bell pepper.

  • 6

    Top with the crispy baked tofu and drizzle generously with the tahini sauce. Enjoy your nutrient-packed Buddha bowl!

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 bowl filled with crispy baked tofu, hearty chickpeas, and fluffy quinoa, layered with fresh spinach and red bell pepper. Drizzled with a creamy tahini sauce, this dish delivers a satisfying crunch and a burst of flavors that excite your taste buds while fueling your body.

NUTRITION

570kcal
Protein
35.9g
Fat
25.8g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Chickpeas

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1/2 medium Red Bell Pepper

1 tbsp Tahini

1 tbsp Cornstarch

Olive Oil Spray

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut into cubes.

  • 2

    Preheat your oven to 400°F (200°C). In a bowl, toss the tofu cubes with cornstarch and a light spray of olive oil. Season with salt, pepper, and any additional preferred spices.

  • 3

    Spread the tofu on a parchment-lined baking sheet and bake for 25-30 minutes until crispy and golden, flipping halfway through.

  • 4

    While the tofu bakes, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, and a splash of water until smooth. Adjust consistency as needed.

  • 5

    Assemble the bowl by layering cooked quinoa, chickpeas, fresh baby spinach, and sliced red bell pepper.

  • 6

    Top with the crispy baked tofu and drizzle generously with the tahini sauce. Enjoy your nutrient-packed Buddha bowl!