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

Enjoy a vibrant bowl featuring crispy baked tofu, nutty quinoa, and a rainbow of fresh veggies, all tossed in a light sesame dressing. This dish delivers a balanced blend of textures and flavors, with crunchy chickpeas, creamy avocado, and tender roasted tofu, making it a satisfying and wholesome meal any time of the day.

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NUTRITION

515kcal
Protein
34.9g
Fat
24.2g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

0.5 cup cooked Quinoa

50g roasted Chickpeas

1 cup Baby Spinach

1 medium Red Bell Pepper

0.25 portion Avocado

1 tbsp Sesame Ginger Dressing

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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 into 1-inch cubes. Toss tofu cubes with a pinch of salt, pepper, and a tiny drizzle of oil if desired.

  • 3

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

  • 4

    While the tofu bakes, prepare the quinoa according to package instructions if not using pre-cooked quinoa.

  • 5

    In a bowl, combine baby spinach, sliced red bell pepper, roasted chickpeas, and avocado chunks.

  • 6

    Once tofu is ready, add it to the bowl. Drizzle with sesame ginger dressing and gently toss to combine.

  • 7

    Top the bowl with quinoa and serve immediately for a warm, nourishing 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

Enjoy a vibrant bowl featuring crispy baked tofu, nutty quinoa, and a rainbow of fresh veggies, all tossed in a light sesame dressing. This dish delivers a balanced blend of textures and flavors, with crunchy chickpeas, creamy avocado, and tender roasted tofu, making it a satisfying and wholesome meal any time of the day.

NUTRITION

515kcal
Protein
34.9g
Fat
24.2g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

0.5 cup cooked Quinoa

50g roasted Chickpeas

1 cup Baby Spinach

1 medium Red Bell Pepper

0.25 portion Avocado

1 tbsp Sesame Ginger Dressing

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 into 1-inch cubes. Toss tofu cubes with a pinch of salt, pepper, and a tiny drizzle of oil if desired.

  • 3

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

  • 4

    While the tofu bakes, prepare the quinoa according to package instructions if not using pre-cooked quinoa.

  • 5

    In a bowl, combine baby spinach, sliced red bell pepper, roasted chickpeas, and avocado chunks.

  • 6

    Once tofu is ready, add it to the bowl. Drizzle with sesame ginger dressing and gently toss to combine.

  • 7

    Top the bowl with quinoa and serve immediately for a warm, nourishing Buddha bowl.