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 this vibrant, nutrient-packed bowl featuring crispy baked tofu, hearty chickpeas, and edamame tossed with fresh spinach, shredded carrots, and red cabbage. Drizzled with a zesty tahini sauce, this bowl delivers satisfying crunch, velvety sauce, and balanced flavors in every bite.

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NUTRITION

573kcal
Protein
37.1g
Fat
26.7g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Chickpeas, cooked (~82g)

1/2 cup Shelled Edamame (~78g)

1 cup Baby Spinach

1/2 cup Shredded Carrots

1/2 cup Shredded Red Cabbage

1 tbsp Tahini

1 tsp Olive Oil

1 tsp Lemon Juice

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    In a bowl, gently toss tofu cubes with olive oil and a pinch of garlic powder. Spread them on a lined baking sheet.

  • 3

    Preheat the oven to 400°F and bake the tofu for 25-30 minutes until edges are golden and crispy, flipping halfway through.

  • 4

    While tofu bakes, rinse and drain the chickpeas, and if needed, lightly season them with a pinch more garlic powder.

  • 5

    Prepare the tahini sauce by whisking tahini, lemon juice, a splash of water to reach desired consistency, and remaining garlic powder in a small bowl.

  • 6

    In a large bowl, combine baby spinach, shredded carrots, and red cabbage. Add the chickpeas and edamame.

  • 7

    Once the tofu is baked and crispy, add it to the veggie mix.

  • 8

    Drizzle the tahini sauce over the bowl and toss gently to mix all the flavors together.

  • 9

    Serve immediately and enjoy your nutrient-packed, crispy baked tofu buddha bowl!

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 this vibrant, nutrient-packed bowl featuring crispy baked tofu, hearty chickpeas, and edamame tossed with fresh spinach, shredded carrots, and red cabbage. Drizzled with a zesty tahini sauce, this bowl delivers satisfying crunch, velvety sauce, and balanced flavors in every bite.

NUTRITION

573kcal
Protein
37.1g
Fat
26.7g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Chickpeas, cooked (~82g)

1/2 cup Shelled Edamame (~78g)

1 cup Baby Spinach

1/2 cup Shredded Carrots

1/2 cup Shredded Red Cabbage

1 tbsp Tahini

1 tsp Olive Oil

1 tsp Lemon Juice

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    In a bowl, gently toss tofu cubes with olive oil and a pinch of garlic powder. Spread them on a lined baking sheet.

  • 3

    Preheat the oven to 400°F and bake the tofu for 25-30 minutes until edges are golden and crispy, flipping halfway through.

  • 4

    While tofu bakes, rinse and drain the chickpeas, and if needed, lightly season them with a pinch more garlic powder.

  • 5

    Prepare the tahini sauce by whisking tahini, lemon juice, a splash of water to reach desired consistency, and remaining garlic powder in a small bowl.

  • 6

    In a large bowl, combine baby spinach, shredded carrots, and red cabbage. Add the chickpeas and edamame.

  • 7

    Once the tofu is baked and crispy, add it to the veggie mix.

  • 8

    Drizzle the tahini sauce over the bowl and toss gently to mix all the flavors together.

  • 9

    Serve immediately and enjoy your nutrient-packed, crispy baked tofu buddha bowl!