Crispy Baked Tofu with Roasted Sweet Potato Quinoa 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 Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Quinoa Bowl

Enjoy a hearty, flavorful bowl featuring crispy baked tofu, tender roasted sweet potato, and nutty quinoa, all tossed with vibrant edamame. This balanced dish offers a satisfying crunch, soft textures, and an earthy blend of spices that harmonize perfectly for a nutritious meal.

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NUTRITION

551kcal
Protein
33.8g
Fat
21.8g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra-Firm Tofu

1/2 cup cooked Quinoa

1 medium Sweet Potato

100 grams Shelled Edamame

1 teaspoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Toss the tofu cubes with half the olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 3

    Place the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through until edges are crispy.

  • 4

    Meanwhile, peel and cube the sweet potato. Toss the sweet potato cubes with the remaining olive oil, salt, and pepper and spread them on a separate baking sheet.

  • 5

    Roast the sweet potato in the oven for about 25 minutes or until tender and lightly browned.

  • 6

    If not already cooked, prepare quinoa according to package instructions, aiming for 1/2 cup cooked.

  • 7

    Prepare shelled edamame by steaming or boiling for 3-4 minutes, then drain.

  • 8

    Assemble the bowl by layering quinoa as the base, then add roasted sweet potato, crispy baked tofu, and edamame.

  • 9

    Finish with an additional sprinkle of salt and pepper if desired, and serve warm.

Crispy Baked Tofu with Roasted Sweet Potato Quinoa 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 Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Quinoa Bowl

Enjoy a hearty, flavorful bowl featuring crispy baked tofu, tender roasted sweet potato, and nutty quinoa, all tossed with vibrant edamame. This balanced dish offers a satisfying crunch, soft textures, and an earthy blend of spices that harmonize perfectly for a nutritious meal.

NUTRITION

551kcal
Protein
33.8g
Fat
21.8g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra-Firm Tofu

1/2 cup cooked Quinoa

1 medium Sweet Potato

100 grams Shelled Edamame

1 teaspoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Toss the tofu cubes with half the olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 3

    Place the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through until edges are crispy.

  • 4

    Meanwhile, peel and cube the sweet potato. Toss the sweet potato cubes with the remaining olive oil, salt, and pepper and spread them on a separate baking sheet.

  • 5

    Roast the sweet potato in the oven for about 25 minutes or until tender and lightly browned.

  • 6

    If not already cooked, prepare quinoa according to package instructions, aiming for 1/2 cup cooked.

  • 7

    Prepare shelled edamame by steaming or boiling for 3-4 minutes, then drain.

  • 8

    Assemble the bowl by layering quinoa as the base, then add roasted sweet potato, crispy baked tofu, and edamame.

  • 9

    Finish with an additional sprinkle of salt and pepper if desired, and serve warm.