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, nourishing bowl featuring crispy baked tofu, hearty chickpeas, fluffy quinoa, and protein-packed edamame, all nestled on a bed of fresh spinach and red bell pepper. Finished with a light olive oil drizzle, this bowl brings a delightful balance of textures and flavors that will satisfy your hunger while keeping your meal macro goals in check.

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NUTRITION

509kcal
Protein
36.4g
Fat
17.1g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

150 g Extra-firm Tofu

1/2 cup Chickpeas (82 g)

1/2 cup cooked Quinoa (92 g)

1/2 cup Shelled Edamame (78 g)

1 cup Fresh Spinach (30 g)

1/2 medium Red Bell Pepper (75 g)

1 tsp Olive Oil (5 g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes.

  • 3

    In a bowl, toss the tofu cubes with a small drizzle of olive oil, salt, pepper, and your favorite spices (such as paprika or garlic powder) to taste.

  • 4

    Spread the tofu cubes evenly on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway, until the tofu is golden and slightly crispy.

  • 5

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

  • 6

    Rinse and drain the chickpeas and edamame if using canned or frozen, and slice the red bell pepper into strips. Wash the spinach.

  • 7

    In a bowl, assemble the Buddha Bowl by layering the spinach, quinoa, baked tofu, chickpeas, edamame, and red bell pepper.

  • 8

    Finish with a light drizzle of olive oil and season with extra salt or pepper as desired before serving.

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, nourishing bowl featuring crispy baked tofu, hearty chickpeas, fluffy quinoa, and protein-packed edamame, all nestled on a bed of fresh spinach and red bell pepper. Finished with a light olive oil drizzle, this bowl brings a delightful balance of textures and flavors that will satisfy your hunger while keeping your meal macro goals in check.

NUTRITION

509kcal
Protein
36.4g
Fat
17.1g
Carbs
58.6g

SERVINGS

1 serving

INGREDIENTS

150 g Extra-firm Tofu

1/2 cup Chickpeas (82 g)

1/2 cup cooked Quinoa (92 g)

1/2 cup Shelled Edamame (78 g)

1 cup Fresh Spinach (30 g)

1/2 medium Red Bell Pepper (75 g)

1 tsp Olive Oil (5 g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes.

  • 3

    In a bowl, toss the tofu cubes with a small drizzle of olive oil, salt, pepper, and your favorite spices (such as paprika or garlic powder) to taste.

  • 4

    Spread the tofu cubes evenly on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway, until the tofu is golden and slightly crispy.

  • 5

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

  • 6

    Rinse and drain the chickpeas and edamame if using canned or frozen, and slice the red bell pepper into strips. Wash the spinach.

  • 7

    In a bowl, assemble the Buddha Bowl by layering the spinach, quinoa, baked tofu, chickpeas, edamame, and red bell pepper.

  • 8

    Finish with a light drizzle of olive oil and season with extra salt or pepper as desired before serving.