Name: Ginger-Sesame Tofu Buddha Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz extra firm tofu; 0.33 cup cooked quinoa; 0.5 cup shelled edamame; 1 cup fresh spinach; 0.5 cup broccoli florets; 1 tbsp tamari; 0.5 tsp toasted sesame oil; 1 tsp rice vinegar; 0.5 tsp fresh ginger; 1 clove garlic; 0.5 tbsp hemp seeds; 1 stalk green onion; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Ginger-Sesame Tofu Buddha Bowl

Crisp pan-seared tofu tossed in a zesty ginger-sesame glaze, served over fluffy quinoa with vibrant steamed broccoli and edamame.

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NUTRITION

Protein

42.1g

Fat

23.8g

Carbs

38.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz extra firm tofu

0.33 cup cooked quinoa

0.5 cup shelled edamame

1 cup fresh spinach

0.5 cup broccoli florets

1 tbsp tamari

0.5 tsp toasted sesame oil

1 tsp rice vinegar

0.5 tsp fresh ginger

1 clove garlic

0.5 tbsp hemp seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2
In a small bowl, whisk together the tamari, sesame oil, rice vinegar, grated ginger, and minced garlic to create the glaze.
3
Heat a non-stick skillet over medium-high heat and sear the tofu cubes until golden and crispy on all sides, about 8-10 minutes.
4
While tofu cooks, steam the broccoli florets and edamame until tender-crisp and bright green.
5
Pour the ginger-sesame glaze over the crispy tofu in the skillet, tossing for 1 minute until the sauce thickens and coats the cubes.
6
Assemble the bowl by layering fresh spinach and cooked quinoa at the base.
7
Top with the glazed tofu, steamed broccoli, and edamame.
8
Garnish with hemp seeds, sliced green onions, sea salt, and black pepper before serving.