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 tofu, tender roasted sweet potatoes, and refreshing kale, all elevated by a touch of savory olive oil and aromatic spices. This balanced meal is perfect for satisfying lunch or dinner cravings while delivering clean, plant-based nourishment that supports your active lifestyle.

Try 7 days free, then $12.99 / mo.

NUTRITION

573kcal
Protein
36.3g
Fat
31.3g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

250 grams Extra Firm Tofu

150 grams Sweet Potato

75 grams Shelled Edamame

50 grams Kale

1 tablespoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes and place in a bowl.

  • 3

    Add garlic powder, smoked paprika, salt, and black pepper to the tofu along with half of the olive oil. Gently toss to coat the tofu evenly.

  • 4

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with the remaining olive oil, salt, and pepper on a separate baking sheet.

  • 5

    Place both the tofu and sweet potato on the middle rack of the preheated oven. Roast the tofu for 25-30 minutes, flipping halfway through, until golden and crispy. Roast the sweet potato for 20-25 minutes until tender and slightly caramelized.

  • 6

    While the tofu and sweet potatoes are roasting, lightly massage the kale with a little bit of water or a splash of olive oil and a pinch of salt to soften the leaves.

  • 7

    Once all components are ready, assemble your bowl by layering the kale as the base, then adding the roasted sweet potato cubes and crispy baked tofu. Top with the shelled edamame.

  • 8

    Serve immediately and enjoy a nourishing, balanced bowl perfect for any meal!

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 tofu, tender roasted sweet potatoes, and refreshing kale, all elevated by a touch of savory olive oil and aromatic spices. This balanced meal is perfect for satisfying lunch or dinner cravings while delivering clean, plant-based nourishment that supports your active lifestyle.

NUTRITION

573kcal
Protein
36.3g
Fat
31.3g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

250 grams Extra Firm Tofu

150 grams Sweet Potato

75 grams Shelled Edamame

50 grams Kale

1 tablespoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes and place in a bowl.

  • 3

    Add garlic powder, smoked paprika, salt, and black pepper to the tofu along with half of the olive oil. Gently toss to coat the tofu evenly.

  • 4

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with the remaining olive oil, salt, and pepper on a separate baking sheet.

  • 5

    Place both the tofu and sweet potato on the middle rack of the preheated oven. Roast the tofu for 25-30 minutes, flipping halfway through, until golden and crispy. Roast the sweet potato for 20-25 minutes until tender and slightly caramelized.

  • 6

    While the tofu and sweet potatoes are roasting, lightly massage the kale with a little bit of water or a splash of olive oil and a pinch of salt to soften the leaves.

  • 7

    Once all components are ready, assemble your bowl by layering the kale as the base, then adding the roasted sweet potato cubes and crispy baked tofu. Top with the shelled edamame.

  • 8

    Serve immediately and enjoy a nourishing, balanced bowl perfect for any meal!