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 a vibrant, nutrient-packed bowl featuring crispy baked tofu, fluffy quinoa, and a medley of fresh vegetables, all drizzled with a creamy tahini dressing. This dish combines satisfying textures and flavors to create a balanced meal that hits your protein and calorie goals while delighting your palate.

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NUTRITION

554kcal
Protein
34.3g
Fat
27.6g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1 cup Chopped Broccoli

1/2 cup Sliced Red Bell Pepper

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

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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 for at least 15 minutes to remove excess water, then cut it into bite-sized cubes.

  • 3

    In a bowl, toss tofu cubes with olive oil, garlic powder, and a pinch of salt if desired.

  • 4

    Spread the tofu evenly on the baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy on the edges.

  • 5

    While the tofu bakes, prepare the quinoa as per package instructions if not pre-cooked, and lightly steam or roast the broccoli.

  • 6

    Mix in a small bowl the tahini, lemon juice, and a splash of water to create a smooth dressing.

  • 7

    Assemble the bowl by layering quinoa at the base, then top with baked tofu, edamame, broccoli, and red bell pepper.

  • 8

    Drizzle the tahini dressing over the bowl, and serve warm.

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 a vibrant, nutrient-packed bowl featuring crispy baked tofu, fluffy quinoa, and a medley of fresh vegetables, all drizzled with a creamy tahini dressing. This dish combines satisfying textures and flavors to create a balanced meal that hits your protein and calorie goals while delighting your palate.

NUTRITION

554kcal
Protein
34.3g
Fat
27.6g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1 cup Chopped Broccoli

1/2 cup Sliced Red Bell Pepper

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess water, then cut it into bite-sized cubes.

  • 3

    In a bowl, toss tofu cubes with olive oil, garlic powder, and a pinch of salt if desired.

  • 4

    Spread the tofu evenly on the baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy on the edges.

  • 5

    While the tofu bakes, prepare the quinoa as per package instructions if not pre-cooked, and lightly steam or roast the broccoli.

  • 6

    Mix in a small bowl the tahini, lemon juice, and a splash of water to create a smooth dressing.

  • 7

    Assemble the bowl by layering quinoa at the base, then top with baked tofu, edamame, broccoli, and red bell pepper.

  • 8

    Drizzle the tahini dressing over the bowl, and serve warm.