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, tender spinach, and protein-packed chickpeas. The dish is tossed in a light olive oil and aromatic seasonings for a satisfying meal full of texture and wholesome flavors.

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NUTRITION

509kcal
Protein
35.4g
Fat
20.1g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

350 grams Extra Firm Tofu

150 grams Sweet Potato

1 tsp Olive Oil

30 grams Spinach

50 grams Chickpeas

Seasonings (Salt, Pepper, Garlic Powder) 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 extra firm tofu to remove excess moisture, then cut it into cubes. Toss the tofu gently with half of the olive oil and a pinch of salt, pepper, and garlic powder.

  • 3

    Place the tofu cubes on the prepared baking sheet and bake for 25-30 minutes, turning halfway through, until they are crispy on the edges.

  • 4

    While the tofu bakes, peel and cube the sweet potato. Toss the sweet potato cubes with the remaining olive oil, salt, pepper, and garlic powder, and spread them out on another baking sheet.

  • 5

    Roast the sweet potato in the oven for 20-25 minutes, or until tender and lightly caramelized.

  • 6

    In a bowl, combine the fresh spinach and rinsed chickpeas. Once both the tofu and sweet potato are done, add them to the bowl.

  • 7

    Gently toss all ingredients together with any remaining seasonings. Serve warm and enjoy your nutritious 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 vibrant bowl featuring crispy baked extra firm tofu paired with roasted sweet potato, tender spinach, and protein-packed chickpeas. The dish is tossed in a light olive oil and aromatic seasonings for a satisfying meal full of texture and wholesome flavors.

NUTRITION

509kcal
Protein
35.4g
Fat
20.1g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

350 grams Extra Firm Tofu

150 grams Sweet Potato

1 tsp Olive Oil

30 grams Spinach

50 grams Chickpeas

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

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

  • 2

    Press the extra firm tofu to remove excess moisture, then cut it into cubes. Toss the tofu gently with half of the olive oil and a pinch of salt, pepper, and garlic powder.

  • 3

    Place the tofu cubes on the prepared baking sheet and bake for 25-30 minutes, turning halfway through, until they are crispy on the edges.

  • 4

    While the tofu bakes, peel and cube the sweet potato. Toss the sweet potato cubes with the remaining olive oil, salt, pepper, and garlic powder, and spread them out on another baking sheet.

  • 5

    Roast the sweet potato in the oven for 20-25 minutes, or until tender and lightly caramelized.

  • 6

    In a bowl, combine the fresh spinach and rinsed chickpeas. Once both the tofu and sweet potato are done, add them to the bowl.

  • 7

    Gently toss all ingredients together with any remaining seasonings. Serve warm and enjoy your nutritious bowl!