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 combining crispy baked tofu, fluffy quinoa, roasted chickpeas, and a medley of fresh spinach and red cabbage, all elevated by a rich, creamy tahini sauce with a hint of lemon. This bowl offers a satisfying balance of textures and flavors perfect for any meal of the day.

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NUTRITION

557kcal
Protein
35.1g
Fat
26.6g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Roasted Chickpeas

1 cup Fresh Spinach

1/2 cup Shredded Red Cabbage

1 tablespoon Tahini

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F (200°C). Toss the tofu cubes with olive oil, salt, and pepper. Arrange on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, flipping halfway through.

  • 3

    While the tofu is baking, prepare the quinoa if not already cooked, and rinse the spinach and shred the red cabbage.

  • 4

    For the tahini sauce, combine tahini, fresh lemon juice, a pinch of salt, and a tablespoon of water. Whisk until smooth and creamy adjust consistency as needed.

  • 5

    In a bowl, layer the cooked quinoa as the base, then add baked tofu, roasted chickpeas, fresh spinach, and shredded red cabbage.

  • 6

    Drizzle the tahini dressing over the bowl, add an extra squeeze of lemon if desired, 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 combining crispy baked tofu, fluffy quinoa, roasted chickpeas, and a medley of fresh spinach and red cabbage, all elevated by a rich, creamy tahini sauce with a hint of lemon. This bowl offers a satisfying balance of textures and flavors perfect for any meal of the day.

NUTRITION

557kcal
Protein
35.1g
Fat
26.6g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Roasted Chickpeas

1 cup Fresh Spinach

1/2 cup Shredded Red Cabbage

1 tablespoon Tahini

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F (200°C). Toss the tofu cubes with olive oil, salt, and pepper. Arrange on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, flipping halfway through.

  • 3

    While the tofu is baking, prepare the quinoa if not already cooked, and rinse the spinach and shred the red cabbage.

  • 4

    For the tahini sauce, combine tahini, fresh lemon juice, a pinch of salt, and a tablespoon of water. Whisk until smooth and creamy adjust consistency as needed.

  • 5

    In a bowl, layer the cooked quinoa as the base, then add baked tofu, roasted chickpeas, fresh spinach, and shredded red cabbage.

  • 6

    Drizzle the tahini dressing over the bowl, add an extra squeeze of lemon if desired, and serve immediately.