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 featuring crispy, oven-baked tofu paired with fluffy quinoa, crunchy roasted chickpeas, and fresh vegetables for a balanced yet exhilarating meal. Every bite offers a celebration of textures and a delightful blend of spices that make it both healthy and satisfying.

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NUTRITION

525kcal
Protein
33g
Fat
18.5g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup cooked Quinoa

1/2 cup roasted Chickpeas

1/2 cup steamed Broccoli

1/4 cup shelled Edamame

1 tbsp Cornstarch

1 tsp Olive Oil

Spices: paprika, garlic powder, salt, pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

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

  • 3

    Toss the tofu cubes with cornstarch, a drizzle of olive oil, and a pinch of paprika, garlic powder, salt, and pepper for an even coating.

  • 4

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

  • 5

    For the roasted chickpeas, rinse and drain cooked chickpeas, toss with a small amount of olive oil and spices, and roast them on a separate tray for 20 minutes or until crunchy.

  • 6

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

  • 7

    Steam broccoli until tender, about 4-5 minutes, and lightly season if desired.

  • 8

    For added protein, gently warm shelled edamame.

  • 9

    Assemble the bowl by layering quinoa at the base, then add roasted tofu, chickpeas, steamed broccoli, and edamame. Garnish with extra spices if desired and serve warm.

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 featuring crispy, oven-baked tofu paired with fluffy quinoa, crunchy roasted chickpeas, and fresh vegetables for a balanced yet exhilarating meal. Every bite offers a celebration of textures and a delightful blend of spices that make it both healthy and satisfying.

NUTRITION

525kcal
Protein
33g
Fat
18.5g
Carbs
58.7g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup cooked Quinoa

1/2 cup roasted Chickpeas

1/2 cup steamed Broccoli

1/4 cup shelled Edamame

1 tbsp Cornstarch

1 tsp Olive Oil

Spices: paprika, garlic powder, salt, pepper

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

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

  • 3

    Toss the tofu cubes with cornstarch, a drizzle of olive oil, and a pinch of paprika, garlic powder, salt, and pepper for an even coating.

  • 4

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

  • 5

    For the roasted chickpeas, rinse and drain cooked chickpeas, toss with a small amount of olive oil and spices, and roast them on a separate tray for 20 minutes or until crunchy.

  • 6

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

  • 7

    Steam broccoli until tender, about 4-5 minutes, and lightly season if desired.

  • 8

    For added protein, gently warm shelled edamame.

  • 9

    Assemble the bowl by layering quinoa at the base, then add roasted tofu, chickpeas, steamed broccoli, and edamame. Garnish with extra spices if desired and serve warm.