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 nutrient-packed bowl featuring crispy baked tofu and roasted sweet potato, paired with vibrant edamame, broccoli, and red bell pepper. This wholesome bowl delivers a satisfying mix of textures and flavors, accented by a light drizzle of olive oil and aromatic seasonings for a delicious, clean-eating meal.

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NUTRITION

497kcal
Protein
36.3g
Fat
18.9g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

250 g Extra-Firm Tofu

1/2 cup Shelled Edamame (~75 g)

1 small Sweet Potato (~100 g)

1/2 cup Broccoli Florets (~50 g)

1/2 cup Red Bell Pepper (~50 g)

1 tsp Olive Oil

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.

  • 2

    Preheat your oven to 400°F (200°C). Toss tofu cubes with a splash of olive oil, garlic powder, paprika, salt, and pepper. Spread them out on a baking sheet lined with parchment paper.

  • 3

    Peel and dice the sweet potato into 1/2-inch cubes. In a bowl, mix them with a little olive oil, salt, and pepper.

  • 4

    Place the sweet potato on another baking sheet and roast in the preheated oven for about 20-25 minutes, until tender and slightly caramelized. At the same time, bake the tofu for about 25-30 minutes, flipping halfway to ensure even crispiness.

  • 5

    While tofu and sweet potato are roasting, lightly steam or sauté the broccoli florets and red bell pepper slices for 3-5 minutes until they are just tender but still crisp. If preferred, you can use them raw for extra crunch.

  • 6

    Prepare the edamame by lightly steaming it for 3 minutes, if not using pre-cooked or frozen varieties.

  • 7

    Assemble the bowl by layering the roasted sweet potato as the base, topping with crispy baked tofu, edamame, and the bright mix of broccoli and red bell pepper.

  • 8

    Drizzle the remaining olive oil over the bowl, add additional seasoning if desired, and serve warm.

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 nutrient-packed bowl featuring crispy baked tofu and roasted sweet potato, paired with vibrant edamame, broccoli, and red bell pepper. This wholesome bowl delivers a satisfying mix of textures and flavors, accented by a light drizzle of olive oil and aromatic seasonings for a delicious, clean-eating meal.

NUTRITION

497kcal
Protein
36.3g
Fat
18.9g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

250 g Extra-Firm Tofu

1/2 cup Shelled Edamame (~75 g)

1 small Sweet Potato (~100 g)

1/2 cup Broccoli Florets (~50 g)

1/2 cup Red Bell Pepper (~50 g)

1 tsp Olive Oil

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.

  • 2

    Preheat your oven to 400°F (200°C). Toss tofu cubes with a splash of olive oil, garlic powder, paprika, salt, and pepper. Spread them out on a baking sheet lined with parchment paper.

  • 3

    Peel and dice the sweet potato into 1/2-inch cubes. In a bowl, mix them with a little olive oil, salt, and pepper.

  • 4

    Place the sweet potato on another baking sheet and roast in the preheated oven for about 20-25 minutes, until tender and slightly caramelized. At the same time, bake the tofu for about 25-30 minutes, flipping halfway to ensure even crispiness.

  • 5

    While tofu and sweet potato are roasting, lightly steam or sauté the broccoli florets and red bell pepper slices for 3-5 minutes until they are just tender but still crisp. If preferred, you can use them raw for extra crunch.

  • 6

    Prepare the edamame by lightly steaming it for 3 minutes, if not using pre-cooked or frozen varieties.

  • 7

    Assemble the bowl by layering the roasted sweet potato as the base, topping with crispy baked tofu, edamame, and the bright mix of broccoli and red bell pepper.

  • 8

    Drizzle the remaining olive oil over the bowl, add additional seasoning if desired, and serve warm.