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 and satisfying bowl featuring crispy baked tofu, protein-packed quinoa, and a medley of fresh veggies accented with a hint of sesame and tangy tamari drizzle. Each bite delivers a delightful mix of textures and flavors that nourish your body and excite the palate.

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NUTRITION

569kcal
Protein
37.6g
Fat
30.9g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1/4 medium Avocado

1/2 cup Shredded Red Cabbage

1/4 cup Shredded Carrots

1 cup Baby Spinach

1 tsp Sesame Seeds

1 tsp Olive Oil

1 tsp Tamari Sauce

Garlic Powder, Salt, and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture, then cut into bite-size cubes. Toss the tofu with olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the tofu cubes on a lined baking sheet and bake for 25-30 minutes, flipping halfway, until golden and crispy.

  • 4

    While the tofu bakes, heat the shelled edamame lightly in a pan or microwave and prepare the quinoa if not already cooked.

  • 5

    In a bowl, combine shredded red cabbage, shredded carrots, and baby spinach. Add in the cooked quinoa and edamame.

  • 6

    Once the tofu is crispy, layer it on top of the veggie and quinoa mixture.

  • 7

    Drizzle with tamari sauce and sprinkle sesame seeds over the bowl.

  • 8

    Dice avocado and gently add it to the bowl, or serve on the side. Toss lightly and enjoy your balanced Buddha bowl.

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 and satisfying bowl featuring crispy baked tofu, protein-packed quinoa, and a medley of fresh veggies accented with a hint of sesame and tangy tamari drizzle. Each bite delivers a delightful mix of textures and flavors that nourish your body and excite the palate.

NUTRITION

569kcal
Protein
37.6g
Fat
30.9g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1/4 medium Avocado

1/2 cup Shredded Red Cabbage

1/4 cup Shredded Carrots

1 cup Baby Spinach

1 tsp Sesame Seeds

1 tsp Olive Oil

1 tsp Tamari Sauce

Garlic Powder, Salt, and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture, then cut into bite-size cubes. Toss the tofu with olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the tofu cubes on a lined baking sheet and bake for 25-30 minutes, flipping halfway, until golden and crispy.

  • 4

    While the tofu bakes, heat the shelled edamame lightly in a pan or microwave and prepare the quinoa if not already cooked.

  • 5

    In a bowl, combine shredded red cabbage, shredded carrots, and baby spinach. Add in the cooked quinoa and edamame.

  • 6

    Once the tofu is crispy, layer it on top of the veggie and quinoa mixture.

  • 7

    Drizzle with tamari sauce and sprinkle sesame seeds over the bowl.

  • 8

    Dice avocado and gently add it to the bowl, or serve on the side. Toss lightly and enjoy your balanced Buddha bowl.