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 bowl featuring crispy baked tofu, fluffy quinoa, fresh steamed broccoli, tender edamame, and colorful carrots and bell pepper, all lightly drizzled with a zesty tahini lemon dressing. This Buddha bowl offers a perfect balance of textures and a burst of flavors for a nourishing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

583kcal
Protein
36.1g
Fat
21.1g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

0.75 cup Cooked Quinoa (~140g)

0.5 cup Shelled Edamame (~78g)

1 cup Broccoli (~91g)

0.5 cup Carrot Slices (~61g)

0.5 cup Red Bell Pepper (~75g)

0.5 tbsp Tahini

1 tbsp Cornstarch

Spices & Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the 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 cubes.

  • 3

    In a bowl, toss the tofu cubes with cornstarch and a pinch of your favorite spices (such as smoked paprika, garlic powder, and salt) until evenly coated.

  • 4

    Spread the tofu cubes in a single layer on the baking sheet and bake for about 25 minutes, flipping halfway through, until they become crispy and golden.

  • 5

    While the tofu bakes, cook the quinoa according to package instructions. Once cooked, fluff with a fork.

  • 6

    Steam the broccoli until tender yet crisp. Prepare carrot slices and red bell pepper pieces for freshness.

  • 7

    For a quick dressing, mix tahini, a squeeze of lemon juice, and a dash of mixed spices in a small bowl.

  • 8

    Assemble your Buddha bowl by layering cooked quinoa, crispy tofu, steamed broccoli, edamame, carrots, and bell pepper. Drizzle with the tahini dressing and a bit more lemon juice if desired.

  • 9

    Enjoy your balanced and nutritious Crispy Baked Tofu Buddha Bowl!

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 bowl featuring crispy baked tofu, fluffy quinoa, fresh steamed broccoli, tender edamame, and colorful carrots and bell pepper, all lightly drizzled with a zesty tahini lemon dressing. This Buddha bowl offers a perfect balance of textures and a burst of flavors for a nourishing meal.

NUTRITION

583kcal
Protein
36.1g
Fat
21.1g
Carbs
67.2g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

0.75 cup Cooked Quinoa (~140g)

0.5 cup Shelled Edamame (~78g)

1 cup Broccoli (~91g)

0.5 cup Carrot Slices (~61g)

0.5 cup Red Bell Pepper (~75g)

0.5 tbsp Tahini

1 tbsp Cornstarch

Spices & Lemon Juice

PREPARATION

  • 1

    Preheat the 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 cubes.

  • 3

    In a bowl, toss the tofu cubes with cornstarch and a pinch of your favorite spices (such as smoked paprika, garlic powder, and salt) until evenly coated.

  • 4

    Spread the tofu cubes in a single layer on the baking sheet and bake for about 25 minutes, flipping halfway through, until they become crispy and golden.

  • 5

    While the tofu bakes, cook the quinoa according to package instructions. Once cooked, fluff with a fork.

  • 6

    Steam the broccoli until tender yet crisp. Prepare carrot slices and red bell pepper pieces for freshness.

  • 7

    For a quick dressing, mix tahini, a squeeze of lemon juice, and a dash of mixed spices in a small bowl.

  • 8

    Assemble your Buddha bowl by layering cooked quinoa, crispy tofu, steamed broccoli, edamame, carrots, and bell pepper. Drizzle with the tahini dressing and a bit more lemon juice if desired.

  • 9

    Enjoy your balanced and nutritious Crispy Baked Tofu Buddha Bowl!