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 paired with tender roasted sweet potato, nutty quinoa, and a medley of roasted chickpeas and broccoli, finished with a sprinkle of slivered almonds. This dish balances textures and flavors for a satisfying and nourishing meal.

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NUTRITION

583kcal
Protein
31.2g
Fat
16.1g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

150g Sweet Potato

40g Chickpeas

45g Quinoa (dry)

100g Broccoli

6g Slivered Almonds

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then cut into cubes.

  • 2

    Toss the tofu cubes with a bit of olive oil, salt, pepper, and your favorite spices. Spread them on a baking sheet lined with parchment paper.

  • 3

    Peel and cube the sweet potato; in a separate bowl, toss with a little olive oil, salt, and smoked paprika.

  • 4

    Arrange the sweet potato cubes and chickpeas (lightly seasoned) on another baking sheet.

  • 5

    Roast the tofu, sweet potato, and chickpeas in the oven. Bake tofu for about 25-30 minutes until edges are crispy, and roast the sweet potato and chickpeas for 20-25 minutes until tender.

  • 6

    Meanwhile, rinse the quinoa and cook it according to package instructions (typically simmer for about 15 minutes until water is absorbed).

  • 7

    Lightly steam or roast the broccoli until it is bright green and just tender (around 5-7 minutes).

  • 8

    To assemble the bowl, layer the quinoa as the base, then top with roasted tofu, sweet potato, chickpeas, and broccoli. Sprinkle the slivered almonds over the top for added crunch.

  • 9

    Serve warm and enjoy your nutrient-packed, crispy baked tofu 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 tofu paired with tender roasted sweet potato, nutty quinoa, and a medley of roasted chickpeas and broccoli, finished with a sprinkle of slivered almonds. This dish balances textures and flavors for a satisfying and nourishing meal.

NUTRITION

583kcal
Protein
31.2g
Fat
16.1g
Carbs
81.5g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

150g Sweet Potato

40g Chickpeas

45g Quinoa (dry)

100g Broccoli

6g Slivered Almonds

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then cut into cubes.

  • 2

    Toss the tofu cubes with a bit of olive oil, salt, pepper, and your favorite spices. Spread them on a baking sheet lined with parchment paper.

  • 3

    Peel and cube the sweet potato; in a separate bowl, toss with a little olive oil, salt, and smoked paprika.

  • 4

    Arrange the sweet potato cubes and chickpeas (lightly seasoned) on another baking sheet.

  • 5

    Roast the tofu, sweet potato, and chickpeas in the oven. Bake tofu for about 25-30 minutes until edges are crispy, and roast the sweet potato and chickpeas for 20-25 minutes until tender.

  • 6

    Meanwhile, rinse the quinoa and cook it according to package instructions (typically simmer for about 15 minutes until water is absorbed).

  • 7

    Lightly steam or roast the broccoli until it is bright green and just tender (around 5-7 minutes).

  • 8

    To assemble the bowl, layer the quinoa as the base, then top with roasted tofu, sweet potato, chickpeas, and broccoli. Sprinkle the slivered almonds over the top for added crunch.

  • 9

    Serve warm and enjoy your nutrient-packed, crispy baked tofu bowl.