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 bursting with crispy baked tofu, nutrient-packed edamame, flavorful quinoa, and chickpeas nestled on a bed of fresh spinach and shredded carrots, all brought together with a creamy, tangy tahini sauce. This bowl delivers satisfying crunch, wholesome plant-based protein, and an array of textures and flavors in a balanced, clean meal.

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NUTRITION

577kcal
Protein
39.3g
Fat
26.1g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1/2 cup Shelled Edamame

1/3 cup Cooked Quinoa

1/3 cup Cooked Chickpeas

1 cup Baby Spinach

1/2 cup Shredded Carrots

1/2 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss tofu cubes with olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 4

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

  • 5

    While the tofu bakes, prepare the quinoa according to package instructions and lightly steam or rinse the edamame and chickpeas.

  • 6

    In a smaller bowl, whisk together tahini, lemon juice, a pinch of salt, and a little water to achieve a smooth, pourable consistency.

  • 7

    Assemble your Buddha bowl by layering baby spinach in the bottom, then adding cooked quinoa, edamame, chickpeas, shredded carrots, and baked tofu.

  • 8

    Drizzle the tahini sauce over the bowl and serve immediately.

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 bursting with crispy baked tofu, nutrient-packed edamame, flavorful quinoa, and chickpeas nestled on a bed of fresh spinach and shredded carrots, all brought together with a creamy, tangy tahini sauce. This bowl delivers satisfying crunch, wholesome plant-based protein, and an array of textures and flavors in a balanced, clean meal.

NUTRITION

577kcal
Protein
39.3g
Fat
26.1g
Carbs
50.7g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1/2 cup Shelled Edamame

1/3 cup Cooked Quinoa

1/3 cup Cooked Chickpeas

1 cup Baby Spinach

1/2 cup Shredded Carrots

1/2 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss tofu cubes with olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 4

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

  • 5

    While the tofu bakes, prepare the quinoa according to package instructions and lightly steam or rinse the edamame and chickpeas.

  • 6

    In a smaller bowl, whisk together tahini, lemon juice, a pinch of salt, and a little water to achieve a smooth, pourable consistency.

  • 7

    Assemble your Buddha bowl by layering baby spinach in the bottom, then adding cooked quinoa, edamame, chickpeas, shredded carrots, and baked tofu.

  • 8

    Drizzle the tahini sauce over the bowl and serve immediately.