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

Savor a perfectly balanced bowl featuring crispy baked tofu, tender roasted sweet potato cubes, and vibrant edamame, all lightly finished with a sprinkle of nutty hemp seeds. This dish delivers a hearty, satisfying bite with subtle smoky spices and a burst of natural sweetness, making it a delicious option for a nourishing meal any time of day.

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NUTRITION

517kcal
Protein
35.7g
Fat
24.2g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1 medium Sweet Potato

1/2 cup Shelled Edamame

1 tablespoon Hemp Seeds

1/2 tablespoon Olive Oil

1 teaspoon Turmeric

1 teaspoon Garlic Powder

1 teaspoon Paprika

1 teaspoon Low Sodium Soy Sauce

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PREPARATION

  • 1

    Press the tofu to remove excess water for at least 15 minutes. Cut the tofu into 1-inch cubes.

  • 2

    Preheat oven to 400°F (200°C). In a bowl, toss the tofu cubes with olive oil, turmeric, garlic powder, paprika, and low sodium soy sauce until evenly coated.

  • 3

    Spread the tofu on a lined baking sheet and bake for 25-30 minutes, turning halfway through, until crispy and golden.

  • 4

    While the tofu bakes, peel and dice the sweet potato into small cubes. Toss with a little olive oil, salt, and pepper, and roast on another baking sheet at 400°F for about 20-25 minutes until tender.

  • 5

    Prepare the edamame by steaming or boiling until heated through if not pre-cooked.

  • 6

    Assemble the bowl by layering the roasted sweet potato, crispy tofu, and edamame. Top with hemp seeds 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

Savor a perfectly balanced bowl featuring crispy baked tofu, tender roasted sweet potato cubes, and vibrant edamame, all lightly finished with a sprinkle of nutty hemp seeds. This dish delivers a hearty, satisfying bite with subtle smoky spices and a burst of natural sweetness, making it a delicious option for a nourishing meal any time of day.

NUTRITION

517kcal
Protein
35.7g
Fat
24.2g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1 medium Sweet Potato

1/2 cup Shelled Edamame

1 tablespoon Hemp Seeds

1/2 tablespoon Olive Oil

1 teaspoon Turmeric

1 teaspoon Garlic Powder

1 teaspoon Paprika

1 teaspoon Low Sodium Soy Sauce

PREPARATION

  • 1

    Press the tofu to remove excess water for at least 15 minutes. Cut the tofu into 1-inch cubes.

  • 2

    Preheat oven to 400°F (200°C). In a bowl, toss the tofu cubes with olive oil, turmeric, garlic powder, paprika, and low sodium soy sauce until evenly coated.

  • 3

    Spread the tofu on a lined baking sheet and bake for 25-30 minutes, turning halfway through, until crispy and golden.

  • 4

    While the tofu bakes, peel and dice the sweet potato into small cubes. Toss with a little olive oil, salt, and pepper, and roast on another baking sheet at 400°F for about 20-25 minutes until tender.

  • 5

    Prepare the edamame by steaming or boiling until heated through if not pre-cooked.

  • 6

    Assemble the bowl by layering the roasted sweet potato, crispy tofu, and edamame. Top with hemp seeds and serve warm.