Name: Crispy Baked Tofu Buddha Bowl with Tahini Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Extra Firm Tofu; 1/2 cup Chickpeas (cooked); 1/4 cup Shelled Edamame; 1/2 cup Shredded Red Cabbage; 1/2 cup Fresh Spinach; 1/2 cup Shredded Carrots; 1 tbsp Tahini; 1 tbsp Lemon Juice; 1/4 tsp Garlic Powder; 1 tsp Olive Oil

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.

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Tahini Sauce

A vibrant bowl featuring crispy baked tofu paired with hearty chickpeas and edamame over a bed of fresh shredded veggies, all drizzled with a tangy tahini sauce. This nourishing dish offers a delightful mix of textures and flavors, balancing crunch, creaminess, and a subtle spice for an energizing meal.

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NUTRITION

Protein

37.2g

Fat

28.5g

Carbs

43.2g

SERVINGS

1 serving

INGREDIENTS

10 oz Extra Firm Tofu

1/2 cup Chickpeas (cooked)

1/4 cup Shelled Edamame

1/2 cup Shredded Red Cabbage

1/2 cup Fresh Spinach

1/2 cup Shredded Carrots

1 tbsp Tahini

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

1 tsp Olive Oil

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PREPARATION

1
Press the tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.
2
Preheat the oven to 400°F. Toss the tofu cubes gently with olive oil, garlic powder, salt, and pepper.
3
Spread the tofu evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes, turning halfway through until edges are crispy.
4
In a bowl, combine chickpeas, edamame, shredded red cabbage, fresh spinach, and shredded carrots.
5
Prepare the tahini sauce by whisking together tahini, lemon juice, a splash of water (to reach desired consistency), salt, and pepper.
6
Top the mixed greens with the baked tofu and drizzle generously with the tahini sauce. Serve immediately.