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

Savor a vibrant, nutrient-packed bowl featuring crispy baked tofu, fluffy quinoa, and tender edamame nestled on a bed of fresh mixed greens. This Buddha bowl is brought to life with a drizzle of olive oil and a sprinkle of hemp seeds, delivering a satisfying crunch and a delicious blend of textures and flavors.

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NUTRITION

503kcal
Protein
36.9g
Fat
26.4g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

250 grams Extra-Firm Tofu

1/2 cup Cooked Quinoa (approx 92g)

1/2 cup Shelled Edamame (approx 75g)

1 tablespoon Hemp Seeds

1 cup Mixed Greens

1 teaspoon Olive Oil

Seasonings (Salt, Pepper, Paprika) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu for 10-15 minutes to remove excess moisture and cut it into bite-sized cubes.

  • 3

    Toss the tofu cubes with salt, pepper, and paprika. Arrange them on a baking sheet lined with parchment paper.

  • 4

    Bake the tofu for 25-30 minutes, flipping halfway through, until crisp and golden brown.

  • 5

    While the tofu bakes, prepare the quinoa if not already cooked, and lightly warm the shelled edamame.

  • 6

    In a bowl, combine the cooked quinoa, edamame, and mixed greens.

  • 7

    Once the tofu is ready, add it to the bowl. Drizzle with olive oil and sprinkle hemp seeds over the top.

  • 8

    Gently toss the bowl to combine all ingredients and serve immediately.

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

Savor a vibrant, nutrient-packed bowl featuring crispy baked tofu, fluffy quinoa, and tender edamame nestled on a bed of fresh mixed greens. This Buddha bowl is brought to life with a drizzle of olive oil and a sprinkle of hemp seeds, delivering a satisfying crunch and a delicious blend of textures and flavors.

NUTRITION

503kcal
Protein
36.9g
Fat
26.4g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

250 grams Extra-Firm Tofu

1/2 cup Cooked Quinoa (approx 92g)

1/2 cup Shelled Edamame (approx 75g)

1 tablespoon Hemp Seeds

1 cup Mixed Greens

1 teaspoon Olive Oil

Seasonings (Salt, Pepper, Paprika) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu for 10-15 minutes to remove excess moisture and cut it into bite-sized cubes.

  • 3

    Toss the tofu cubes with salt, pepper, and paprika. Arrange them on a baking sheet lined with parchment paper.

  • 4

    Bake the tofu for 25-30 minutes, flipping halfway through, until crisp and golden brown.

  • 5

    While the tofu bakes, prepare the quinoa if not already cooked, and lightly warm the shelled edamame.

  • 6

    In a bowl, combine the cooked quinoa, edamame, and mixed greens.

  • 7

    Once the tofu is ready, add it to the bowl. Drizzle with olive oil and sprinkle hemp seeds over the top.

  • 8

    Gently toss the bowl to combine all ingredients and serve immediately.