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, nutrient-packed bowl featuring crispy baked tofu, protein-rich edamame, tender quinoa, and a rainbow of roasted vegetables, all drizzled with a creamy, tangy tahini sauce. This bowl balances hearty flavors and textures with a satisfying crunch and smooth finish, making it a delicious, well-rounded meal.

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NUTRITION

620kcal
Protein
34.3g
Fat
32.7g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

1 cup Broccoli

1/2 cup Shredded Carrots

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1/4 medium Avocado

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Soy Sauce

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PREPARATION

  • 1

    Press and drain the tofu for at least 15 minutes to remove excess water.

  • 2

    Preheat the oven to 400°F (200°C). Cut the tofu into cubes and toss with 1 teaspoon of olive oil and 1 tablespoon of soy sauce.

  • 3

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

  • 4

    Meanwhile, steam or roast the broccoli and lightly sauté the shredded carrots until just tender.

  • 5

    In a small bowl, whisk together tahini with a splash of water to achieve a smooth, drizzling consistency.

  • 6

    Assemble the bowl by layering 1/2 cup of cooked quinoa as the base. Top with baked tofu, broccoli, carrots, and edamame. Add slices of avocado.

  • 7

    Drizzle the tahini sauce over the 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, nutrient-packed bowl featuring crispy baked tofu, protein-rich edamame, tender quinoa, and a rainbow of roasted vegetables, all drizzled with a creamy, tangy tahini sauce. This bowl balances hearty flavors and textures with a satisfying crunch and smooth finish, making it a delicious, well-rounded meal.

NUTRITION

620kcal
Protein
34.3g
Fat
32.7g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

1 cup Broccoli

1/2 cup Shredded Carrots

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1/4 medium Avocado

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Soy Sauce

PREPARATION

  • 1

    Press and drain the tofu for at least 15 minutes to remove excess water.

  • 2

    Preheat the oven to 400°F (200°C). Cut the tofu into cubes and toss with 1 teaspoon of olive oil and 1 tablespoon of soy sauce.

  • 3

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

  • 4

    Meanwhile, steam or roast the broccoli and lightly sauté the shredded carrots until just tender.

  • 5

    In a small bowl, whisk together tahini with a splash of water to achieve a smooth, drizzling consistency.

  • 6

    Assemble the bowl by layering 1/2 cup of cooked quinoa as the base. Top with baked tofu, broccoli, carrots, and edamame. Add slices of avocado.

  • 7

    Drizzle the tahini sauce over the bowl and serve immediately.