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, perfectly roasted sweet potato, and tender edamame, all tossed with a light olive oil drizzle and fresh spices. This balanced dish delivers a satisfying crunch and a burst of natural sweetness and earthy flavors.

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NUTRITION

531kcal
Protein
34g
Fat
26.1g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

150 grams Sweet Potato

150 grams Shelled Edamame

10 grams Olive Oil

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

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

  • 2

    Press the tofu lightly to remove excess moisture. Cube the tofu into bite-sized pieces.

  • 3

    In a bowl, gently toss the tofu cubes with half of the olive oil (approximately 5 grams), a pinch of salt, and black pepper. Spread the tofu on the baking sheet in a single layer.

  • 4

    Peel and cube the sweet potato into similarly sized pieces. In another bowl, toss the sweet potato cubes and shelled edamame with the remaining olive oil, a pinch of salt, and black pepper.

  • 5

    Place the sweet potato and edamame on another baking sheet in a single layer.

  • 6

    Bake the tofu for about 25-30 minutes, flipping halfway through, until the edges are crispy.

  • 7

    Simultaneously, roast the sweet potato and edamame for 20-25 minutes until the sweet potato is tender and lightly caramelized.

  • 8

    Once both components are ready, assemble your bowl by placing the roasted sweet potato and edamame as a base and topping with the crispy baked tofu.

  • 9

    Serve warm and enjoy your nutrient-packed, flavorful 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, perfectly roasted sweet potato, and tender edamame, all tossed with a light olive oil drizzle and fresh spices. This balanced dish delivers a satisfying crunch and a burst of natural sweetness and earthy flavors.

NUTRITION

531kcal
Protein
34g
Fat
26.1g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

150 grams Sweet Potato

150 grams Shelled Edamame

10 grams Olive Oil

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

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

  • 2

    Press the tofu lightly to remove excess moisture. Cube the tofu into bite-sized pieces.

  • 3

    In a bowl, gently toss the tofu cubes with half of the olive oil (approximately 5 grams), a pinch of salt, and black pepper. Spread the tofu on the baking sheet in a single layer.

  • 4

    Peel and cube the sweet potato into similarly sized pieces. In another bowl, toss the sweet potato cubes and shelled edamame with the remaining olive oil, a pinch of salt, and black pepper.

  • 5

    Place the sweet potato and edamame on another baking sheet in a single layer.

  • 6

    Bake the tofu for about 25-30 minutes, flipping halfway through, until the edges are crispy.

  • 7

    Simultaneously, roast the sweet potato and edamame for 20-25 minutes until the sweet potato is tender and lightly caramelized.

  • 8

    Once both components are ready, assemble your bowl by placing the roasted sweet potato and edamame as a base and topping with the crispy baked tofu.

  • 9

    Serve warm and enjoy your nutrient-packed, flavorful bowl.