Crispy Baked Tofu Buddha Bowl with Quinoa and Roasted Chickpeas

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 and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Quinoa and Roasted Chickpeas

Savor a vibrant bowl that balances crispy baked tofu with nutty quinoa and crunchy roasted chickpeas atop a bed of fresh mixed greens. Finished with a zesty tahini lemon dressing, this bowl is a flavorful fusion of textures and bright, satisfying flavors.

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NUTRITION

535kcal
Protein
35.3g
Fat
25.8g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Firm Tofu (170g)

1/2 cup cooked Quinoa (93g)

1/2 cup roasted Chickpeas (82g)

2 cups Mixed Greens (60g)

1 tablespoon Tahini Lemon Dressing (15g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Smoked Paprika (2.3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Press and drain the tofu for at least 15 minutes, then cut it into bite-sized cubes.

  • 2

    Preheat the oven to 400°F (200°C). Toss the tofu cubes gently with olive oil, smoked paprika, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 5

    For the roasted chickpeas, toss them with a drizzle of olive oil, salt, and pepper. Spread them out on a separate baking sheet and roast in the oven for 20 minutes until they become crunchy.

  • 6

    Assemble your bowl by laying down a bed of mixed greens, followed by a layer of quinoa.

  • 7

    Top with the crispy tofu and roasted chickpeas, then drizzle with the tahini lemon dressing.

  • 8

    Serve warm and enjoy your balanced, nutritious Buddha bowl.

Crispy Baked Tofu Buddha Bowl with Quinoa and Roasted Chickpeas

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 and Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Quinoa and Roasted Chickpeas

Savor a vibrant bowl that balances crispy baked tofu with nutty quinoa and crunchy roasted chickpeas atop a bed of fresh mixed greens. Finished with a zesty tahini lemon dressing, this bowl is a flavorful fusion of textures and bright, satisfying flavors.

NUTRITION

535kcal
Protein
35.3g
Fat
25.8g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Firm Tofu (170g)

1/2 cup cooked Quinoa (93g)

1/2 cup roasted Chickpeas (82g)

2 cups Mixed Greens (60g)

1 tablespoon Tahini Lemon Dressing (15g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Smoked Paprika (2.3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Press and drain the tofu for at least 15 minutes, then cut it into bite-sized cubes.

  • 2

    Preheat the oven to 400°F (200°C). Toss the tofu cubes gently with olive oil, smoked paprika, salt, and pepper.

  • 3

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

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 5

    For the roasted chickpeas, toss them with a drizzle of olive oil, salt, and pepper. Spread them out on a separate baking sheet and roast in the oven for 20 minutes until they become crunchy.

  • 6

    Assemble your bowl by laying down a bed of mixed greens, followed by a layer of quinoa.

  • 7

    Top with the crispy tofu and roasted chickpeas, then drizzle with the tahini lemon dressing.

  • 8

    Serve warm and enjoy your balanced, nutritious Buddha bowl.