Crispy Baked Tofu with Roasted Vegetable Buddha Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu with Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetable Buddha Bowl

Enjoy a vibrant, nutrient-packed Buddha bowl featuring crispy baked tofu, hearty chickpeas, and a medley of roasted red bell pepper, zucchini, and red onion, all crowned with creamy avocado and a tangy lemon-tahini dressing. This bowl is designed to deliver satisfying texture and balanced flavors while aligning with your nutritional goals.

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NUTRITION

610kcal
Protein
38g
Fat
34.6g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1/2 cup Chickpeas (approx. 82g)

1 medium Red Bell Pepper

1 portion Zucchini (approx. 100g)

1 portion Red Onion (approx. 50g)

1/4 Avocado (approx. 50g)

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Press and drain the tofu for at least 15 minutes, then cut into 1-inch cubes.

  • 2

    Preheat your oven to 400°F (200°C). Toss the tofu cubes with a teaspoon of olive oil, salt, and pepper, and spread them out on a baking sheet lined with parchment paper.

  • 3

    Roast the tofu in the oven for 25-30 minutes, flipping halfway through until the cubes are golden and crispy.

  • 4

    While the tofu bakes, prepare the vegetables. Cut the red bell pepper into strips, slice the zucchini into rounds, and cut the red onion into wedges. Toss them with a little salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 6

    In a small bowl, whisk together the tahini, lemon juice, a splash of water to thin if needed, and a pinch of salt to create the dressing.

  • 7

    In a bowl, combine the crispy baked tofu, roasted vegetables, and chickpeas. Top with sliced avocado and drizzle the tahini-lemon dressing over the bowl.

  • 8

    Toss gently and serve warm. Enjoy your nourishing Buddha bowl!

Crispy Baked Tofu with Roasted Vegetable Buddha Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu with Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetable Buddha Bowl

Enjoy a vibrant, nutrient-packed Buddha bowl featuring crispy baked tofu, hearty chickpeas, and a medley of roasted red bell pepper, zucchini, and red onion, all crowned with creamy avocado and a tangy lemon-tahini dressing. This bowl is designed to deliver satisfying texture and balanced flavors while aligning with your nutritional goals.

NUTRITION

610kcal
Protein
38g
Fat
34.6g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1/2 cup Chickpeas (approx. 82g)

1 medium Red Bell Pepper

1 portion Zucchini (approx. 100g)

1 portion Red Onion (approx. 50g)

1/4 Avocado (approx. 50g)

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Press and drain the tofu for at least 15 minutes, then cut into 1-inch cubes.

  • 2

    Preheat your oven to 400°F (200°C). Toss the tofu cubes with a teaspoon of olive oil, salt, and pepper, and spread them out on a baking sheet lined with parchment paper.

  • 3

    Roast the tofu in the oven for 25-30 minutes, flipping halfway through until the cubes are golden and crispy.

  • 4

    While the tofu bakes, prepare the vegetables. Cut the red bell pepper into strips, slice the zucchini into rounds, and cut the red onion into wedges. Toss them with a little salt, pepper, and a drizzle of olive oil.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 6

    In a small bowl, whisk together the tahini, lemon juice, a splash of water to thin if needed, and a pinch of salt to create the dressing.

  • 7

    In a bowl, combine the crispy baked tofu, roasted vegetables, and chickpeas. Top with sliced avocado and drizzle the tahini-lemon dressing over the bowl.

  • 8

    Toss gently and serve warm. Enjoy your nourishing Buddha bowl!