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 bowl featuring crispy baked tofu paired with roasted sweet potato, fluffy quinoa, and edamame for a burst of color and flavor. This balanced bowl offers a satisfying crunch and natural sweetness, accented by a touch of soy sauce and aromatic spices.

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NUTRITION

549kcal
Protein
35.8g
Fat
17.5g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

250 grams firm tofu

1 medium sweet potato

1/2 cup cooked quinoa

1/2 cup shelled edamame

1 tbsp cornstarch

1 tsp soy sauce

Spices: smoked paprika, garlic powder, salt & pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Press the tofu gently to remove excess moisture. Cut into cubes.

  • 3

    In a bowl, toss tofu cubes with cornstarch, a pinch of smoked paprika, garlic powder, salt, and pepper until evenly coated.

  • 4

    Spread the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with a little salt, pepper, and smoked paprika. Spread on another baking sheet and roast in the oven for about 25-30 minutes until tender.

  • 6

    Prepare quinoa as per package instructions if not already cooked.

  • 7

    Lightly steam or microwave the shelled edamame until just tender.

  • 8

    In a serving bowl, layer the cooked quinoa, roasted sweet potato, and edamame. Top with the crispy baked tofu and drizzle with soy sauce to taste.

  • 9

    Serve warm and enjoy your nutritious, protein-packed bowl.

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 bowl featuring crispy baked tofu paired with roasted sweet potato, fluffy quinoa, and edamame for a burst of color and flavor. This balanced bowl offers a satisfying crunch and natural sweetness, accented by a touch of soy sauce and aromatic spices.

NUTRITION

549kcal
Protein
35.8g
Fat
17.5g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

250 grams firm tofu

1 medium sweet potato

1/2 cup cooked quinoa

1/2 cup shelled edamame

1 tbsp cornstarch

1 tsp soy sauce

Spices: smoked paprika, garlic powder, salt & pepper

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Press the tofu gently to remove excess moisture. Cut into cubes.

  • 3

    In a bowl, toss tofu cubes with cornstarch, a pinch of smoked paprika, garlic powder, salt, and pepper until evenly coated.

  • 4

    Spread the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with a little salt, pepper, and smoked paprika. Spread on another baking sheet and roast in the oven for about 25-30 minutes until tender.

  • 6

    Prepare quinoa as per package instructions if not already cooked.

  • 7

    Lightly steam or microwave the shelled edamame until just tender.

  • 8

    In a serving bowl, layer the cooked quinoa, roasted sweet potato, and edamame. Top with the crispy baked tofu and drizzle with soy sauce to taste.

  • 9

    Serve warm and enjoy your nutritious, protein-packed bowl.