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 hearty and wholesome bowl featuring crispy baked tofu tossed in a light spice blend, paired with tender roasted sweet potato, vibrant shelled edamame, and fresh baby spinach. The textures and flavors meld beautifully to create a satisfying meal that's both nutritious and delicious.

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NUTRITION

517kcal
Protein
29.9g
Fat
22.3g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

1 medium Sweet Potato (≈130g)

1/2 cup Shelled Edamame (≈75g)

1 cup Baby Spinach (≈30g)

2 teaspoons Olive Oil

1 tablespoon Cornstarch

Salt, Black Pepper & Smoked Paprika to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with 1 teaspoon of olive oil, cornstarch, salt, black pepper, and smoked paprika until evenly coated.

  • 4

    Peel and cube the sweet potato into bite-sized pieces. Toss the sweet potato cubes with the remaining 1 teaspoon of olive oil, salt, and pepper.

  • 5

    Spread the tofu and sweet potato cubes separately on the baking sheet to ensure they become crispy. Roast in the oven for about 25-30 minutes, flipping halfway through for even baking.

  • 6

    Meanwhile, warm the shelled edamame by briefly microwaving or steaming them, and rinse the baby spinach.

  • 7

    Assemble the bowl by placing the fresh spinach at the base, then top with roasted sweet potato, crispy tofu, and edamame.

  • 8

    Drizzle any remaining seasoning or a splash of olive oil if desired, and serve immediately.

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 hearty and wholesome bowl featuring crispy baked tofu tossed in a light spice blend, paired with tender roasted sweet potato, vibrant shelled edamame, and fresh baby spinach. The textures and flavors meld beautifully to create a satisfying meal that's both nutritious and delicious.

NUTRITION

517kcal
Protein
29.9g
Fat
22.3g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

1 medium Sweet Potato (≈130g)

1/2 cup Shelled Edamame (≈75g)

1 cup Baby Spinach (≈30g)

2 teaspoons Olive Oil

1 tablespoon Cornstarch

Salt, Black Pepper & Smoked Paprika to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with 1 teaspoon of olive oil, cornstarch, salt, black pepper, and smoked paprika until evenly coated.

  • 4

    Peel and cube the sweet potato into bite-sized pieces. Toss the sweet potato cubes with the remaining 1 teaspoon of olive oil, salt, and pepper.

  • 5

    Spread the tofu and sweet potato cubes separately on the baking sheet to ensure they become crispy. Roast in the oven for about 25-30 minutes, flipping halfway through for even baking.

  • 6

    Meanwhile, warm the shelled edamame by briefly microwaving or steaming them, and rinse the baby spinach.

  • 7

    Assemble the bowl by placing the fresh spinach at the base, then top with roasted sweet potato, crispy tofu, and edamame.

  • 8

    Drizzle any remaining seasoning or a splash of olive oil if desired, and serve immediately.