Crispy Tofu Buddha Bowl with Roasted Vegetables

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

Crispy Tofu Buddha Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Buddha Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring crispy tofu paired with roasted vegetables, a light quinoa base, and crunchy chickpeas, all tossed in a zesty tahini dressing. This dish delivers an energizing balance of wholesome plant-based protein, fiber-packed veggies, and a tangy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

564kcal
Protein
33.2g
Fat
28.2g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

50g Chickpeas

1/3 cup Cooked Quinoa

50g Broccoli

50g Red Bell Pepper

50g Carrot

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu for 15-20 minutes to remove excess moisture. Once pressed, cut it into cubes.

  • 2

    Preheat the oven to 400°F. On a baking sheet, toss broccoli, red bell pepper, and carrot with 1 tsp olive oil, garlic powder, and smoked paprika. Roast for 20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, season the tofu cubes with a pinch of salt and additional smoked paprika if desired. Optionally, you may lightly coat them in cornstarch for extra crispiness.

  • 4

    In a non-stick skillet over medium heat, cook the tofu cubes until all sides are golden brown and crisp, about 8-10 minutes.

  • 5

    In a small bowl, whisk together tahini and lemon juice with a splash of water to achieve a drizzling consistency.

  • 6

    Assemble the bowl by layering cooked quinoa at the base, then adding the roasted vegetables, crispy tofu cubes, and chickpeas.

  • 7

    Drizzle the tahini dressing evenly over the bowl, and serve warm.

Crispy Tofu Buddha Bowl with Roasted Vegetables

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

Crispy Tofu Buddha Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Buddha Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring crispy tofu paired with roasted vegetables, a light quinoa base, and crunchy chickpeas, all tossed in a zesty tahini dressing. This dish delivers an energizing balance of wholesome plant-based protein, fiber-packed veggies, and a tangy finish.

NUTRITION

564kcal
Protein
33.2g
Fat
28.2g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

50g Chickpeas

1/3 cup Cooked Quinoa

50g Broccoli

50g Red Bell Pepper

50g Carrot

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

PREPARATION

  • 1

    Press the tofu for 15-20 minutes to remove excess moisture. Once pressed, cut it into cubes.

  • 2

    Preheat the oven to 400°F. On a baking sheet, toss broccoli, red bell pepper, and carrot with 1 tsp olive oil, garlic powder, and smoked paprika. Roast for 20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, season the tofu cubes with a pinch of salt and additional smoked paprika if desired. Optionally, you may lightly coat them in cornstarch for extra crispiness.

  • 4

    In a non-stick skillet over medium heat, cook the tofu cubes until all sides are golden brown and crisp, about 8-10 minutes.

  • 5

    In a small bowl, whisk together tahini and lemon juice with a splash of water to achieve a drizzling consistency.

  • 6

    Assemble the bowl by layering cooked quinoa at the base, then adding the roasted vegetables, crispy tofu cubes, and chickpeas.

  • 7

    Drizzle the tahini dressing evenly over the bowl, and serve warm.