Crispy Baked Tofu with Roasted Sweet Potato Rice 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 Rice Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Rice Bowl

A vibrant bowl featuring crispy baked tofu, perfectly roasted sweet potato cubes, and fresh edamame, all tossed together with a tangy-sweet glaze. The dish offers satisfying textures from the crunchy tofu and tender sweet potatoes, promising a delicious, well-balanced meal that delights with every bite.

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NUTRITION

522kcal
Protein
34.2g
Fat
21.6g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

250g firm tofu

100g shelled edamame

100g sweet potato

1 tsp olive oil

1 tbsp soy sauce

1 tsp maple syrup

1 tsp cornstarch

1 tsp garlic powder

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PREPARATION

  • 1

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

  • 2

    Drain and press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with soy sauce, maple syrup, cornstarch, and garlic powder until evenly coated.

  • 4

    Spread the tofu cubes in a single layer on half of the baking sheet. Drizzle lightly with olive oil to promote crispiness.

  • 5

    Peel and cube the sweet potato into small, rice-sized pieces. Spread the sweet potato evenly on the other half of the baking sheet.

  • 6

    Bake both the tofu and sweet potato in the oven for about 25-30 minutes, turning the tofu halfway through to ensure even crisping. The sweet potato should be tender and lightly caramelized.

  • 7

    While baking, steam or lightly warm the shelled edamame until heated through.

  • 8

    Assemble your bowl by placing the roasted sweet potato as a base, then topping with crispy tofu and warm edamame.

  • 9

    Serve immediately, enjoying the harmony of textures and flavors in this nutrient-packed bowl.

Crispy Baked Tofu with Roasted Sweet Potato Rice 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 Rice Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Rice Bowl

A vibrant bowl featuring crispy baked tofu, perfectly roasted sweet potato cubes, and fresh edamame, all tossed together with a tangy-sweet glaze. The dish offers satisfying textures from the crunchy tofu and tender sweet potatoes, promising a delicious, well-balanced meal that delights with every bite.

NUTRITION

522kcal
Protein
34.2g
Fat
21.6g
Carbs
50.5g

SERVINGS

1 serving

INGREDIENTS

250g firm tofu

100g shelled edamame

100g sweet potato

1 tsp olive oil

1 tbsp soy sauce

1 tsp maple syrup

1 tsp cornstarch

1 tsp garlic powder

PREPARATION

  • 1

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

  • 2

    Drain and press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with soy sauce, maple syrup, cornstarch, and garlic powder until evenly coated.

  • 4

    Spread the tofu cubes in a single layer on half of the baking sheet. Drizzle lightly with olive oil to promote crispiness.

  • 5

    Peel and cube the sweet potato into small, rice-sized pieces. Spread the sweet potato evenly on the other half of the baking sheet.

  • 6

    Bake both the tofu and sweet potato in the oven for about 25-30 minutes, turning the tofu halfway through to ensure even crisping. The sweet potato should be tender and lightly caramelized.

  • 7

    While baking, steam or lightly warm the shelled edamame until heated through.

  • 8

    Assemble your bowl by placing the roasted sweet potato as a base, then topping with crispy tofu and warm edamame.

  • 9

    Serve immediately, enjoying the harmony of textures and flavors in this nutrient-packed bowl.