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 bowl featuring extra crispy baked tofu paired with fluffy quinoa, fresh red bell pepper, cucumber, creamy avocado, and a handful of protein-packed edamame. Finished with a drizzle of soy-ginger dressing and a sprinkle of sesame seeds, this dish delivers a satisfying blend of textures and flavors that's as nourishing as it is delicious.

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NUTRITION

534kcal
Protein
36.1g
Fat
28.5g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Cucumber

1/4 Avocado, sliced

1/4 cup shelled Edamame

1 teaspoon Olive Oil

1 teaspoon Low-Sodium Soy Sauce

1 teaspoon Sesame Seeds

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then cut into cubes.

  • 2

    In a bowl, gently toss the tofu cubes with olive oil and a splash of soy sauce until evenly coated.

  • 3

    Spread the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, turning halfway through, until the tofu is crispy and golden.

  • 4

    While the tofu bakes, prepare the quinoa according to package instructions.

  • 5

    Chop the red bell pepper and slice the cucumber, and prepare the avocado by slicing it just before assembling the bowl to maintain freshness.

  • 6

    In a serving bowl, layer the cooked quinoa, baked tofu, red bell pepper, cucumber, avocado, and edamame.

  • 7

    Drizzle with a little extra soy sauce if desired and finish with a sprinkle of sesame seeds for added crunch.

  • 8

    Serve immediately and enjoy your balanced, protein-packed 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 bowl featuring extra crispy baked tofu paired with fluffy quinoa, fresh red bell pepper, cucumber, creamy avocado, and a handful of protein-packed edamame. Finished with a drizzle of soy-ginger dressing and a sprinkle of sesame seeds, this dish delivers a satisfying blend of textures and flavors that's as nourishing as it is delicious.

NUTRITION

534kcal
Protein
36.1g
Fat
28.5g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Cucumber

1/4 Avocado, sliced

1/4 cup shelled Edamame

1 teaspoon Olive Oil

1 teaspoon Low-Sodium Soy Sauce

1 teaspoon Sesame Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then cut into cubes.

  • 2

    In a bowl, gently toss the tofu cubes with olive oil and a splash of soy sauce until evenly coated.

  • 3

    Spread the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, turning halfway through, until the tofu is crispy and golden.

  • 4

    While the tofu bakes, prepare the quinoa according to package instructions.

  • 5

    Chop the red bell pepper and slice the cucumber, and prepare the avocado by slicing it just before assembling the bowl to maintain freshness.

  • 6

    In a serving bowl, layer the cooked quinoa, baked tofu, red bell pepper, cucumber, avocado, and edamame.

  • 7

    Drizzle with a little extra soy sauce if desired and finish with a sprinkle of sesame seeds for added crunch.

  • 8

    Serve immediately and enjoy your balanced, protein-packed Buddha bowl.