Crispy Baked Tofu with Roasted Sweet Potato Bowl

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

Crispy Baked Tofu with Roasted Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Bowl

Enjoy a vibrant bowl featuring crispy, baked extra firm tofu paired with roasted sweet potato cubes and a fresh bed of spinach. Each bite delivers a satisfying crunch from a light cornstarch coat on the tofu, complemented by the natural sweetness of roasted sweet potato and a bright drizzle of olive oil. This wholesome bowl is as nourishing as it is delicious, making it a perfect option for any meal of the day.

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NUTRITION

526kcal
Protein
35.6g
Fat
24.3g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

150g Sweet Potato

1 tbsp Cornstarch

1 tsp Olive Oil

1 cup Spinach

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your 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 the tofu cubes with cornstarch, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Place the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, turning halfway through to ensure even crisping.

  • 5

    Meanwhile, peel and chop the sweet potato into 1-inch cubes. Toss with a little olive oil, salt, and pepper, and spread on another baking sheet.

  • 6

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 7

    Once the tofu and sweet potato are done, assemble your bowl by layering fresh spinach on the bottom and topping with crispy tofu and roasted sweet potato.

  • 8

    Drizzle the remaining olive oil over the bowl and add additional salt and pepper if desired. Serve warm.

Crispy Baked Tofu with Roasted Sweet Potato Bowl

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

Crispy Baked Tofu with Roasted Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Bowl

Enjoy a vibrant bowl featuring crispy, baked extra firm tofu paired with roasted sweet potato cubes and a fresh bed of spinach. Each bite delivers a satisfying crunch from a light cornstarch coat on the tofu, complemented by the natural sweetness of roasted sweet potato and a bright drizzle of olive oil. This wholesome bowl is as nourishing as it is delicious, making it a perfect option for any meal of the day.

NUTRITION

526kcal
Protein
35.6g
Fat
24.3g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

150g Sweet Potato

1 tbsp Cornstarch

1 tsp Olive Oil

1 cup Spinach

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your 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 the tofu cubes with cornstarch, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Place the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, turning halfway through to ensure even crisping.

  • 5

    Meanwhile, peel and chop the sweet potato into 1-inch cubes. Toss with a little olive oil, salt, and pepper, and spread on another baking sheet.

  • 6

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 7

    Once the tofu and sweet potato are done, assemble your bowl by layering fresh spinach on the bottom and topping with crispy tofu and roasted sweet potato.

  • 8

    Drizzle the remaining olive oil over the bowl and add additional salt and pepper if desired. Serve warm.