Crispy Baked Tofu with Quinoa Buddha Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu with Quinoa Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa Buddha Bowl

Enjoy a vibrant bowl featuring crispy baked tofu paired with fluffy quinoa, hearty chickpeas, tender edamame, and fresh veggies. This nourishing Buddha bowl balances textures and flavors, from savory marinated tofu to a medley of spinach and carrots, perfect for a wholesome, satisfying meal.

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NUTRITION

603kcal
Protein
39.0g
Fat
22.6g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

100g cooked Quinoa

125g cooked Chickpeas

75g Shelled Edamame

30g Fresh Spinach

61g Shredded Carrots

0.9 tbsp Olive Oil

1 tbsp Soy Sauce

1 tsp Rice Vinegar

1 tsp Garlic Powder

1 tsp Smoked Paprika

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 3

    In a bowl, whisk together olive oil, soy sauce, rice vinegar, garlic powder, and smoked paprika.

  • 4

    Toss the tofu cubes in the marinade until evenly coated.

  • 5

    Spread the tofu on the prepared baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until tofu is golden and crispy.

  • 6

    While the tofu bakes, prepare the bowl components. In a serving bowl, layer cooked quinoa, chickpeas, and shelled edamame.

  • 7

    Add fresh spinach and shredded carrots to the bowl.

  • 8

    Once the tofu is ready, add it on top of the bowl. Drizzle any remaining marinade over the bowl for extra flavor.

  • 9

    Toss gently to combine all ingredients and serve immediately.

Crispy Baked Tofu with Quinoa Buddha Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu with Quinoa Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa Buddha Bowl

Enjoy a vibrant bowl featuring crispy baked tofu paired with fluffy quinoa, hearty chickpeas, tender edamame, and fresh veggies. This nourishing Buddha bowl balances textures and flavors, from savory marinated tofu to a medley of spinach and carrots, perfect for a wholesome, satisfying meal.

NUTRITION

603kcal
Protein
39.0g
Fat
22.6g
Carbs
66.6g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

100g cooked Quinoa

125g cooked Chickpeas

75g Shelled Edamame

30g Fresh Spinach

61g Shredded Carrots

0.9 tbsp Olive Oil

1 tbsp Soy Sauce

1 tsp Rice Vinegar

1 tsp Garlic Powder

1 tsp Smoked Paprika

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 3

    In a bowl, whisk together olive oil, soy sauce, rice vinegar, garlic powder, and smoked paprika.

  • 4

    Toss the tofu cubes in the marinade until evenly coated.

  • 5

    Spread the tofu on the prepared baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until tofu is golden and crispy.

  • 6

    While the tofu bakes, prepare the bowl components. In a serving bowl, layer cooked quinoa, chickpeas, and shelled edamame.

  • 7

    Add fresh spinach and shredded carrots to the bowl.

  • 8

    Once the tofu is ready, add it on top of the bowl. Drizzle any remaining marinade over the bowl for extra flavor.

  • 9

    Toss gently to combine all ingredients and serve immediately.