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 edamame atop a bed of fresh greens and shredded veggies, all crowned with a creamy tahini-lemon sauce. This colorful meal offers a perfect balance of textures and flavors, with a satisfying crunch accompanied by zesty, nutty dressing ideal for any meal of the day.

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NUTRITION

577kcal
Protein
39.4g
Fat
26.4g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Cooked Chickpeas

1/2 cup Shelled Edamame

1 cup Baby Spinach

1/2 cup Shredded Carrot

1/2 cup Shredded Red Cabbage

1/8 Avocado

1 tbsp Tahini

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and press the firm tofu to remove excess moisture. Cut tofu into cubed pieces.

  • 2

    In a bowl, lightly toss the tofu cubes with a pinch of salt, pepper, and your favorite spices (such as paprika or garlic powder) for extra flavor.

  • 3

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

  • 4

    In the meantime, prepare the veggies: rinse the baby spinach, shred the carrot and red cabbage, and slice the avocado (reserve the smaller portion, about 1/8 of an avocado).

  • 5

    If using canned chickpeas and edamame, rinse and drain them. If using dried, ensure they are pre-cooked.

  • 6

    For the tahini sauce, in a small bowl combine tahini, lemon juice, minced garlic, and a splash of water. Whisk until smooth and creamy; adjust thickness with more water if needed.

  • 7

    Assemble your Buddha bowl by layering the spinach, shredded carrots, and red cabbage. Top with the crispy baked tofu, chickpeas, edamame, and avocado slices.

  • 8

    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 edamame atop a bed of fresh greens and shredded veggies, all crowned with a creamy tahini-lemon sauce. This colorful meal offers a perfect balance of textures and flavors, with a satisfying crunch accompanied by zesty, nutty dressing ideal for any meal of the day.

NUTRITION

577kcal
Protein
39.4g
Fat
26.4g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Cooked Chickpeas

1/2 cup Shelled Edamame

1 cup Baby Spinach

1/2 cup Shredded Carrot

1/2 cup Shredded Red Cabbage

1/8 Avocado

1 tbsp Tahini

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and press the firm tofu to remove excess moisture. Cut tofu into cubed pieces.

  • 2

    In a bowl, lightly toss the tofu cubes with a pinch of salt, pepper, and your favorite spices (such as paprika or garlic powder) for extra flavor.

  • 3

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

  • 4

    In the meantime, prepare the veggies: rinse the baby spinach, shred the carrot and red cabbage, and slice the avocado (reserve the smaller portion, about 1/8 of an avocado).

  • 5

    If using canned chickpeas and edamame, rinse and drain them. If using dried, ensure they are pre-cooked.

  • 6

    For the tahini sauce, in a small bowl combine tahini, lemon juice, minced garlic, and a splash of water. Whisk until smooth and creamy; adjust thickness with more water if needed.

  • 7

    Assemble your Buddha bowl by layering the spinach, shredded carrots, and red cabbage. Top with the crispy baked tofu, chickpeas, edamame, and avocado slices.

  • 8

    Drizzle the tahini sauce over the bowl and serve immediately.