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 featuring crispy baked tofu, fluffy quinoa, and nutrient-packed veggies, all drizzled with a creamy, tangy tahini sauce. This dish balances textures and flavors, delivering a satisfying bite with a medley of crisp vegetables and savory seasoned tofu.

Try 7 days free, then $12.99 / mo.

NUTRITION

501kcal
Protein
32.2g
Fat
23.9g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/4 cup Roasted Chickpeas

50g Steamed Broccoli

50g Shredded Carrots

1 tbsp Tahini

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt & Pepper to taste

1 tsp Lemon Juice

1 tbsp Water

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu for at least 15 minutes to remove excess moisture.

  • 2

    Cut the pressed tofu into cubes. In a bowl, toss the tofu cubes with olive oil, smoked paprika, salt, and pepper.

  • 3

    Spread the tofu evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway, until edges are crispy.

  • 4

    While the tofu bakes, prepare the quinoa as per package instructions and lightly steam the broccoli. Shred the carrots if not pre-shredded.

  • 5

    In a small bowl, whisk together tahini, lemon juice, and water to create a smooth, drizzly sauce.

  • 6

    Assemble your Buddha bowl by layering cooked quinoa at the base, then topping with baked tofu, roasted chickpeas, steamed broccoli, and shredded carrots.

  • 7

    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 featuring crispy baked tofu, fluffy quinoa, and nutrient-packed veggies, all drizzled with a creamy, tangy tahini sauce. This dish balances textures and flavors, delivering a satisfying bite with a medley of crisp vegetables and savory seasoned tofu.

NUTRITION

501kcal
Protein
32.2g
Fat
23.9g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/4 cup Roasted Chickpeas

50g Steamed Broccoli

50g Shredded Carrots

1 tbsp Tahini

1 tsp Olive Oil

1 tsp Smoked Paprika

Salt & Pepper to taste

1 tsp Lemon Juice

1 tbsp Water

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu for at least 15 minutes to remove excess moisture.

  • 2

    Cut the pressed tofu into cubes. In a bowl, toss the tofu cubes with olive oil, smoked paprika, salt, and pepper.

  • 3

    Spread the tofu evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway, until edges are crispy.

  • 4

    While the tofu bakes, prepare the quinoa as per package instructions and lightly steam the broccoli. Shred the carrots if not pre-shredded.

  • 5

    In a small bowl, whisk together tahini, lemon juice, and water to create a smooth, drizzly sauce.

  • 6

    Assemble your Buddha bowl by layering cooked quinoa at the base, then topping with baked tofu, roasted chickpeas, steamed broccoli, and shredded carrots.

  • 7

    Drizzle the tahini sauce over the bowl and serve warm.