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

A vibrant Buddha Bowl bursting with crispy baked tofu, fluffy quinoa, and hearty chickpeas, complemented by fresh broccoli and edamame, all tossed in a tangy-sesame marinade for a satisfying mix of textures and flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

554kcal
Protein
36.4g
Fat
19.9g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

½ cup Cooked Quinoa (125g)

½ cup Cooked Chickpeas (80g)

1 cup Chopped Broccoli (91g)

¼ cup Shelled Edamame (38g)

1 tsp Olive Oil

1 tsp Tamari or Soy Sauce

1 tsp Cornstarch

1 tsp Garlic Powder

1 tsp Smoked Paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, gently toss the tofu with tamari, garlic powder, smoked paprika, and cornstarch until evenly coated.

  • 4

    Drizzle the olive oil over the tofu and toss again.

  • 5

    Spread the tofu cubes evenly on the prepared baking sheet and bake for 25-30 minutes, flipping halfway, until the tofu is golden and crispy.

  • 6

    While the tofu bakes, prepare the quinoa as per package instructions, and lightly steam or sauté the broccoli.

  • 7

    Assemble your Buddha bowl by layering the cooked quinoa at the base, then topping with baked tofu, chickpeas, steamed broccoli, and edamame.

  • 8

    Drizzle any remaining sauce over the bowl if desired 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

A vibrant Buddha Bowl bursting with crispy baked tofu, fluffy quinoa, and hearty chickpeas, complemented by fresh broccoli and edamame, all tossed in a tangy-sesame marinade for a satisfying mix of textures and flavors.

NUTRITION

554kcal
Protein
36.4g
Fat
19.9g
Carbs
61.6g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

½ cup Cooked Quinoa (125g)

½ cup Cooked Chickpeas (80g)

1 cup Chopped Broccoli (91g)

¼ cup Shelled Edamame (38g)

1 tsp Olive Oil

1 tsp Tamari or Soy Sauce

1 tsp Cornstarch

1 tsp Garlic Powder

1 tsp Smoked Paprika

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, gently toss the tofu with tamari, garlic powder, smoked paprika, and cornstarch until evenly coated.

  • 4

    Drizzle the olive oil over the tofu and toss again.

  • 5

    Spread the tofu cubes evenly on the prepared baking sheet and bake for 25-30 minutes, flipping halfway, until the tofu is golden and crispy.

  • 6

    While the tofu bakes, prepare the quinoa as per package instructions, and lightly steam or sauté the broccoli.

  • 7

    Assemble your Buddha bowl by layering the cooked quinoa at the base, then topping with baked tofu, chickpeas, steamed broccoli, and edamame.

  • 8

    Drizzle any remaining sauce over the bowl if desired and serve warm.