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

Enjoy a vibrant bowl featuring crispy baked tofu, protein-packed quinoa, roasted chickpeas, and edamame nestled on a bed of fresh mixed greens and veggies, all drizzled with a creamy tahini sauce. This balanced bowl delivers a satisfying crunch and a harmony of flavors and textures perfect for any meal of the day.

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NUTRITION

646kcal
Protein
39.1g
Fat
28.5g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Roasted Chickpeas

1/2 cup Shelled Edamame

1 serving Mixed Veggies (Kale, Carrot, Red Cabbage)

0.75 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

Spices (Smoked Paprika, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat the 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 moisture, then cut into cubes.

  • 3

    In a bowl, toss the tofu cubes with olive oil and your mix of smoked paprika, garlic powder, salt, and pepper.

  • 4

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

  • 5

    While the tofu bakes, prepare the peppers: warm the cooked quinoa in a saucepan if needed, and lightly toss the roasted chickpeas with a pinch of spices.

  • 6

    Assemble the bowl by layering the cooked quinoa at the base, followed by mixed veggies, baked tofu, roasted chickpeas, and shelled edamame.

  • 7

    In a small bowl, whisk together the tahini, lemon juice, a splash of water to thin if necessary, and a pinch of salt.

  • 8

    Drizzle the tahini sauce over the assembled 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

Enjoy a vibrant bowl featuring crispy baked tofu, protein-packed quinoa, roasted chickpeas, and edamame nestled on a bed of fresh mixed greens and veggies, all drizzled with a creamy tahini sauce. This balanced bowl delivers a satisfying crunch and a harmony of flavors and textures perfect for any meal of the day.

NUTRITION

646kcal
Protein
39.1g
Fat
28.5g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Roasted Chickpeas

1/2 cup Shelled Edamame

1 serving Mixed Veggies (Kale, Carrot, Red Cabbage)

0.75 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

Spices (Smoked Paprika, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat the 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 moisture, then cut into cubes.

  • 3

    In a bowl, toss the tofu cubes with olive oil and your mix of smoked paprika, garlic powder, salt, and pepper.

  • 4

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

  • 5

    While the tofu bakes, prepare the peppers: warm the cooked quinoa in a saucepan if needed, and lightly toss the roasted chickpeas with a pinch of spices.

  • 6

    Assemble the bowl by layering the cooked quinoa at the base, followed by mixed veggies, baked tofu, roasted chickpeas, and shelled edamame.

  • 7

    In a small bowl, whisk together the tahini, lemon juice, a splash of water to thin if necessary, and a pinch of salt.

  • 8

    Drizzle the tahini sauce over the assembled bowl and serve immediately.