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

Savor a vibrant Buddha bowl featuring crispy baked tofu, nutty quinoa, hearty roasted chickpeas, and a colorful medley of roasted broccoli, red bell pepper, and carrot. Finished with a tangy tahini lemon dressing, this bowl delivers a satisfying balance of textures and flavors.

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NUTRITION

509kcal
Protein
32g
Fat
19.2g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Roasted Chickpeas

1/2 cup Roasted Broccoli

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Carrot

1 tablespoon Tahini Lemon Dressing

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut it into bite-sized cubes and toss with a pinch of salt, pepper, and a drizzle of olive oil.

  • 2

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

  • 3

    Meanwhile, chop broccoli, red bell pepper, and carrot into similar-sized pieces. Toss the vegetables and chickpeas with a small amount of olive oil, salt, and pepper. Spread them out on another baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    Prepare the tahini lemon dressing by mixing tahini with freshly squeezed lemon juice, a small clove of minced garlic, water (to thin out the dressing), salt, and pepper until smooth.

  • 5

    Assemble the bowl by placing the cooked quinoa at the base. Top with the crispy baked tofu, roasted chickpeas, and assorted roasted vegetables.

  • 6

    Drizzle the tahini lemon dressing over the bowl for an extra burst of flavor. Enjoy your nutrient-packed Buddha bowl immediately.

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

Savor a vibrant Buddha bowl featuring crispy baked tofu, nutty quinoa, hearty roasted chickpeas, and a colorful medley of roasted broccoli, red bell pepper, and carrot. Finished with a tangy tahini lemon dressing, this bowl delivers a satisfying balance of textures and flavors.

NUTRITION

509kcal
Protein
32g
Fat
19.2g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Roasted Chickpeas

1/2 cup Roasted Broccoli

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Carrot

1 tablespoon Tahini Lemon Dressing

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut it into bite-sized cubes and toss with a pinch of salt, pepper, and a drizzle of olive oil.

  • 2

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

  • 3

    Meanwhile, chop broccoli, red bell pepper, and carrot into similar-sized pieces. Toss the vegetables and chickpeas with a small amount of olive oil, salt, and pepper. Spread them out on another baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    Prepare the tahini lemon dressing by mixing tahini with freshly squeezed lemon juice, a small clove of minced garlic, water (to thin out the dressing), salt, and pepper until smooth.

  • 5

    Assemble the bowl by placing the cooked quinoa at the base. Top with the crispy baked tofu, roasted chickpeas, and assorted roasted vegetables.

  • 6

    Drizzle the tahini lemon dressing over the bowl for an extra burst of flavor. Enjoy your nutrient-packed Buddha bowl immediately.