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 bowl featuring crispy baked tofu, tender chickpeas, and nutrient-rich quinoa paired with fresh spinach and broccoli. Drizzled with a creamy tahini sauce, this dish delivers a satisfying combination of textures and flavors that is both nourishing and vibrant.

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NUTRITION

576kcal
Protein
33.3g
Fat
26g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

200g Extra-firm Tofu

1/2 cup Chickpeas (approximately 82g)

1/2 cup cooked Quinoa (approximately 93g)

100g Spinach

100g Broccoli

1 tbsp Tahini

1 tsp Olive Oil

Seasonings (Salt, Pepper, Paprika) to taste

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PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F.

  • 3

    In a bowl, toss the tofu cubes with olive oil, salt, pepper, and paprika until evenly coated.

  • 4

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

  • 5

    While the tofu is baking, lightly steam or sauté the broccoli until tender, and set alongside fresh spinach in a bowl.

  • 6

    Warm the cooked quinoa and add the chickpeas.

  • 7

    For the tahini sauce, mix the tahini with a bit of water (optional) and a pinch of salt until smooth.

  • 8

    Assemble the bowl by layering quinoa and chickpeas, followed by spinach and broccoli, then top with crispy baked tofu and a drizzle of tahini sauce.

  • 9

    Serve immediately and enjoy your nutrient-packed Buddha bowl.

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 bowl featuring crispy baked tofu, tender chickpeas, and nutrient-rich quinoa paired with fresh spinach and broccoli. Drizzled with a creamy tahini sauce, this dish delivers a satisfying combination of textures and flavors that is both nourishing and vibrant.

NUTRITION

576kcal
Protein
33.3g
Fat
26g
Carbs
56.7g

SERVINGS

1 serving

INGREDIENTS

200g Extra-firm Tofu

1/2 cup Chickpeas (approximately 82g)

1/2 cup cooked Quinoa (approximately 93g)

100g Spinach

100g Broccoli

1 tbsp Tahini

1 tsp Olive Oil

Seasonings (Salt, Pepper, Paprika) to taste

PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F.

  • 3

    In a bowl, toss the tofu cubes with olive oil, salt, pepper, and paprika until evenly coated.

  • 4

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

  • 5

    While the tofu is baking, lightly steam or sauté the broccoli until tender, and set alongside fresh spinach in a bowl.

  • 6

    Warm the cooked quinoa and add the chickpeas.

  • 7

    For the tahini sauce, mix the tahini with a bit of water (optional) and a pinch of salt until smooth.

  • 8

    Assemble the bowl by layering quinoa and chickpeas, followed by spinach and broccoli, then top with crispy baked tofu and a drizzle of tahini sauce.

  • 9

    Serve immediately and enjoy your nutrient-packed Buddha bowl.