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

A vibrant bowl featuring crispy baked extra-firm tofu, fluffy quinoa, and a medley of roasted chickpeas, fresh broccoli, shredded carrots, and edamame, all drizzled with a creamy tahini sauce. This nourishing bowl delivers a satisfying crunch and a perfect blend of textures and flavors that elevate your meal experience.

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NUTRITION

616kcal
Protein
38.7g
Fat
26.9g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

150g Extra-Firm Tofu

1/2 cup Cooked Quinoa (93g)

1/4 cup Roasted Chickpeas (42g)

1 cup Steamed Broccoli (91g)

1/2 cup Shredded Carrots (61g)

1/2 cup Shelled Edamame (75g)

1 tbsp Tahini (15g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tsp Garlic Powder (3g)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the tofu cubes with olive oil, garlic powder, salt, and pepper if desired.

  • 4

    Spread the tofu evenly on the prepared baking sheet. Bake for 25-30 minutes, turning halfway, until the tofu is crisp and golden.

  • 5

    While the tofu bakes, prepare the quinoa according to package instructions and lightly steam the broccoli.

  • 6

    If you prefer roasted chickpeas, toss them with a pinch of olive oil and garlic powder, then roast in the oven for 20 minutes until crunchy.

  • 7

    To make the tahini sauce, whisk together tahini, lemon juice, a splash of water, and a pinch of salt until smooth.

  • 8

    Assemble your Buddha bowl by layering quinoa as the base, then add baked tofu, roasted chickpeas, steamed broccoli, shredded carrots, and edamame.

  • 9

    Drizzle the tahini sauce over the bowl and serve immediately.

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

A vibrant bowl featuring crispy baked extra-firm tofu, fluffy quinoa, and a medley of roasted chickpeas, fresh broccoli, shredded carrots, and edamame, all drizzled with a creamy tahini sauce. This nourishing bowl delivers a satisfying crunch and a perfect blend of textures and flavors that elevate your meal experience.

NUTRITION

616kcal
Protein
38.7g
Fat
26.9g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

150g Extra-Firm Tofu

1/2 cup Cooked Quinoa (93g)

1/4 cup Roasted Chickpeas (42g)

1 cup Steamed Broccoli (91g)

1/2 cup Shredded Carrots (61g)

1/2 cup Shelled Edamame (75g)

1 tbsp Tahini (15g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tsp Garlic Powder (3g)

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the tofu cubes with olive oil, garlic powder, salt, and pepper if desired.

  • 4

    Spread the tofu evenly on the prepared baking sheet. Bake for 25-30 minutes, turning halfway, until the tofu is crisp and golden.

  • 5

    While the tofu bakes, prepare the quinoa according to package instructions and lightly steam the broccoli.

  • 6

    If you prefer roasted chickpeas, toss them with a pinch of olive oil and garlic powder, then roast in the oven for 20 minutes until crunchy.

  • 7

    To make the tahini sauce, whisk together tahini, lemon juice, a splash of water, and a pinch of salt until smooth.

  • 8

    Assemble your Buddha bowl by layering quinoa as the base, then add baked tofu, roasted chickpeas, steamed broccoli, shredded carrots, and edamame.

  • 9

    Drizzle the tahini sauce over the bowl and serve immediately.