Crunchy Tofu Buddha Bowl with Kimchi and Quinoa

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

Crunchy Tofu Buddha Bowl with Kimchi and Quinoa

YOUR SOLIN GENERATED RECIPE

Crunchy Tofu Buddha Bowl with Kimchi and Quinoa

Crispy air-fried tofu and a soft-boiled egg served over fluffy quinoa and fresh greens, topped with tangy kimchi and a creamy tahini drizzle.

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NUTRITION

501kcal
Protein
35.7g
Fat
26.3g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu, cubed

1/2 cup Cooked Quinoa

1 Large Egg, soft-boiled

1/4 cup Shelled Edamame

1/4 cup Kimchi

2 cups Fresh Spinach

1 tablespoon Tahini

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PREPARATION

  • 1

    Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Season the tofu with a pinch of salt and air-fry at 400°F for 12-15 minutes or pan-sear until the edges are golden and crispy.

  • 3

    Bring a small pot of water to a boil and gently lower in the egg, cooking for exactly 6 and a half minutes for a jammy yolk.

  • 4

    Immediately transfer the egg to an ice bath, then peel and slice it in half.

  • 5

    Place the fresh spinach in a large bowl as a base and top with the cooked quinoa and edamame.

  • 6

    Arrange the crispy tofu, kimchi, and soft-boiled egg halves over the grain and green base.

  • 7

    Whisk the tahini with a squeeze of lemon juice and a teaspoon of warm water until smooth, then drizzle it over the entire bowl before serving.

Crunchy Tofu Buddha Bowl with Kimchi and Quinoa

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

Crunchy Tofu Buddha Bowl with Kimchi and Quinoa

YOUR SOLIN GENERATED RECIPE

Crunchy Tofu Buddha Bowl with Kimchi and Quinoa

Crispy air-fried tofu and a soft-boiled egg served over fluffy quinoa and fresh greens, topped with tangy kimchi and a creamy tahini drizzle.

NUTRITION

501kcal
Protein
35.7g
Fat
26.3g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu, cubed

1/2 cup Cooked Quinoa

1 Large Egg, soft-boiled

1/4 cup Shelled Edamame

1/4 cup Kimchi

2 cups Fresh Spinach

1 tablespoon Tahini

PREPARATION

  • 1

    Press the extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

    Season the tofu with a pinch of salt and air-fry at 400°F for 12-15 minutes or pan-sear until the edges are golden and crispy.

  • 3

    Bring a small pot of water to a boil and gently lower in the egg, cooking for exactly 6 and a half minutes for a jammy yolk.

  • 4

    Immediately transfer the egg to an ice bath, then peel and slice it in half.

  • 5

    Place the fresh spinach in a large bowl as a base and top with the cooked quinoa and edamame.

  • 6

    Arrange the crispy tofu, kimchi, and soft-boiled egg halves over the grain and green base.

  • 7

    Whisk the tahini with a squeeze of lemon juice and a teaspoon of warm water until smooth, then drizzle it over the entire bowl before serving.