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 filled with crispy baked tofu, protein-packed roasted chickpeas, and fluffy quinoa nestled among a medley of fresh spinach, shredded red cabbage, and carrots. Drizzled with a smooth tahini sauce, this bowl is a satisfying balance of textures and flavors that delights both your palate and your health goals.

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NUTRITION

473kcal
Protein
32.3g
Fat
22.5g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

50g Roasted Chickpeas

0.5 cup Cooked Quinoa

1 cup Baby Spinach

0.5 cup Shredded Red Cabbage

0.5 medium Carrot, shredded

1 tbsp Tahini

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F (200°C). Toss the tofu cubes with 1 teaspoon of olive oil and a pinch of salt and pepper. Spread them evenly on a baking sheet lined with parchment paper.

  • 3

    Bake the tofu for 25-30 minutes or until the edges are golden and crispy, turning halfway through.

  • 4

    While the tofu bakes, prepare the roasted chickpeas. If using canned chickpeas, drain and rinse them, then pat dry. Optionally, toss them with a little olive oil, salt, and spices, and roast in the oven for 15 minutes, or use pre-roasted chickpeas.

  • 5

    In a small bowl, whisk together the tahini with a splash of water, a squeeze of lemon juice, and a pinch of salt until smooth. Adjust consistency as desired.

  • 6

    Assemble your Buddha bowl by placing the cooked quinoa as a base. Top with baby spinach, shredded red cabbage, and shredded carrot.

  • 7

    Once the tofu (and chickpeas, if roasting them separately) are ready, add them on top of the veggies.

  • 8

    Drizzle the tahini sauce over the bowl and serve warm.

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 filled with crispy baked tofu, protein-packed roasted chickpeas, and fluffy quinoa nestled among a medley of fresh spinach, shredded red cabbage, and carrots. Drizzled with a smooth tahini sauce, this bowl is a satisfying balance of textures and flavors that delights both your palate and your health goals.

NUTRITION

473kcal
Protein
32.3g
Fat
22.5g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

50g Roasted Chickpeas

0.5 cup Cooked Quinoa

1 cup Baby Spinach

0.5 cup Shredded Red Cabbage

0.5 medium Carrot, shredded

1 tbsp Tahini

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Preheat your oven to 400°F (200°C). Toss the tofu cubes with 1 teaspoon of olive oil and a pinch of salt and pepper. Spread them evenly on a baking sheet lined with parchment paper.

  • 3

    Bake the tofu for 25-30 minutes or until the edges are golden and crispy, turning halfway through.

  • 4

    While the tofu bakes, prepare the roasted chickpeas. If using canned chickpeas, drain and rinse them, then pat dry. Optionally, toss them with a little olive oil, salt, and spices, and roast in the oven for 15 minutes, or use pre-roasted chickpeas.

  • 5

    In a small bowl, whisk together the tahini with a splash of water, a squeeze of lemon juice, and a pinch of salt until smooth. Adjust consistency as desired.

  • 6

    Assemble your Buddha bowl by placing the cooked quinoa as a base. Top with baby spinach, shredded red cabbage, and shredded carrot.

  • 7

    Once the tofu (and chickpeas, if roasting them separately) are ready, add them on top of the veggies.

  • 8

    Drizzle the tahini sauce over the bowl and serve warm.