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

A vibrant bowl combining crispy baked tofu, tender quinoa, and garishly green edamame tossed with fresh spinach, shredded carrots, and steamed broccoli. Finished with a creamy, tangy tahini sauce, this Buddha bowl is both hearty and balanced, delivering a satisfying crunch and a burst of flavors in every bite.

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NUTRITION

521kcal
Protein
34.9g
Fat
23.4g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1 cup Baby Spinach

1/2 cup Shredded Carrots

1/2 cup Steamed Broccoli Florets

1 tbsp Tahini

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    Press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes and marinate lightly with your preferred spices (salt, pepper, and a drizzle of olive oil if desired).

  • 2

    Preheat your oven to 400°F and spread the tofu cubes on a parchment-lined baking sheet. Bake for 25-30 minutes, turning halfway through until the tofu is crispy and golden.

  • 3

    While the tofu bakes, prepare the quinoa according to package instructions and steam the broccoli florets until just tender.

  • 4

    In a small bowl, whisk together the tahini, fresh lemon juice, and a splash of water to achieve a creamy, drizzle-able sauce.

  • 5

    Assemble the bowl by layering the baby spinach as a base. Top with cooked quinoa, baked tofu, shelled edamame, shredded carrots, and steamed broccoli.

  • 6

    Drizzle the tahini sauce over the bowl, toss gently, 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

A vibrant bowl combining crispy baked tofu, tender quinoa, and garishly green edamame tossed with fresh spinach, shredded carrots, and steamed broccoli. Finished with a creamy, tangy tahini sauce, this Buddha bowl is both hearty and balanced, delivering a satisfying crunch and a burst of flavors in every bite.

NUTRITION

521kcal
Protein
34.9g
Fat
23.4g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1 cup Baby Spinach

1/2 cup Shredded Carrots

1/2 cup Steamed Broccoli Florets

1 tbsp Tahini

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes and marinate lightly with your preferred spices (salt, pepper, and a drizzle of olive oil if desired).

  • 2

    Preheat your oven to 400°F and spread the tofu cubes on a parchment-lined baking sheet. Bake for 25-30 minutes, turning halfway through until the tofu is crispy and golden.

  • 3

    While the tofu bakes, prepare the quinoa according to package instructions and steam the broccoli florets until just tender.

  • 4

    In a small bowl, whisk together the tahini, fresh lemon juice, and a splash of water to achieve a creamy, drizzle-able sauce.

  • 5

    Assemble the bowl by layering the baby spinach as a base. Top with cooked quinoa, baked tofu, shelled edamame, shredded carrots, and steamed broccoli.

  • 6

    Drizzle the tahini sauce over the bowl, toss gently, and serve immediately.