Crispy Baked Tofu Buddha Bowl with Ginger 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 Ginger Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Ginger Tahini Sauce

A vibrant and satisfying Buddha bowl featuring crispy baked tofu paired with protein-packed quinoa, edamame, and steamed broccoli, accented by shredded carrots and drizzled with a zesty ginger tahini sauce. This dish boasts a delightful combination of textures and flavors, making it a nourishing option any time of the day.

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NUTRITION

546kcal
Protein
35.9g
Fat
25.2g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

210g Extra Firm Tofu

1/2 cup Cooked Quinoa (93g)

1/2 cup Shelled Edamame (75g)

1 cup Steamed Broccoli (91g)

1 medium Shredded Carrot (61g)

1 tbsp Tahini (15g)

1 tbsp Lemon Juice (15g)

1 tsp Grated Fresh Ginger (2g)

1 clove Minced Garlic (3g)

2 tbsp Water

Olive Oil Spray, Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Press the tofu for a few minutes to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Lightly coat the tofu cubes with olive oil spray, sprinkle with salt and pepper, and arrange them evenly on the baking sheet.

  • 4

    Bake the tofu in the preheated oven for about 25-30 minutes, flipping halfway through to ensure even crisping.

  • 5

    Meanwhile, prepare the quinoa according to package instructions and steam the broccoli until tender.

  • 6

    In a small bowl, whisk together tahini, lemon juice, grated ginger, minced garlic, and water. Adjust the water to achieve a smooth, drizzling consistency. Season with a pinch of salt and pepper.

  • 7

    Assemble your Buddha bowl by layering the cooked quinoa at the base, then arranging the baked tofu, edamame, steamed broccoli, and shredded carrot on top.

  • 8

    Drizzle the ginger tahini sauce evenly over the bowl, and garnish as desired. Serve warm and enjoy!

Crispy Baked Tofu Buddha Bowl with Ginger 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 Ginger Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Ginger Tahini Sauce

A vibrant and satisfying Buddha bowl featuring crispy baked tofu paired with protein-packed quinoa, edamame, and steamed broccoli, accented by shredded carrots and drizzled with a zesty ginger tahini sauce. This dish boasts a delightful combination of textures and flavors, making it a nourishing option any time of the day.

NUTRITION

546kcal
Protein
35.9g
Fat
25.2g
Carbs
51.3g

SERVINGS

1 serving

INGREDIENTS

210g Extra Firm Tofu

1/2 cup Cooked Quinoa (93g)

1/2 cup Shelled Edamame (75g)

1 cup Steamed Broccoli (91g)

1 medium Shredded Carrot (61g)

1 tbsp Tahini (15g)

1 tbsp Lemon Juice (15g)

1 tsp Grated Fresh Ginger (2g)

1 clove Minced Garlic (3g)

2 tbsp Water

Olive Oil Spray, Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    Press the tofu for a few minutes to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Lightly coat the tofu cubes with olive oil spray, sprinkle with salt and pepper, and arrange them evenly on the baking sheet.

  • 4

    Bake the tofu in the preheated oven for about 25-30 minutes, flipping halfway through to ensure even crisping.

  • 5

    Meanwhile, prepare the quinoa according to package instructions and steam the broccoli until tender.

  • 6

    In a small bowl, whisk together tahini, lemon juice, grated ginger, minced garlic, and water. Adjust the water to achieve a smooth, drizzling consistency. Season with a pinch of salt and pepper.

  • 7

    Assemble your Buddha bowl by layering the cooked quinoa at the base, then arranging the baked tofu, edamame, steamed broccoli, and shredded carrot on top.

  • 8

    Drizzle the ginger tahini sauce evenly over the bowl, and garnish as desired. Serve warm and enjoy!