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 satisfying bowl featuring crispy baked tofu, tender roasted sweet potato cubes, hearty chickpeas, and a pop of green edamame for added texture. Each bite is a delightful blend of crunchy and soft textures with an aromatic seasoning that elevates this plant-based meal into an energizing, balanced dish.

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NUTRITION

560kcal
Protein
34.8g
Fat
21g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

150g Sweet Potato

1/2 cup Chickpeas

1/4 cup Shelled Edamame

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt & Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture and cut into bite-sized cubes.

  • 3

    In a medium bowl, toss the tofu cubes with 1/2 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the tofu on one side of the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with the remaining olive oil, salt, and pepper, and spread on another baking tray.

  • 6

    Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 7

    Heat the chickpeas and edamame in a small pan over medium heat with a pinch of salt for 3-4 minutes until warmed through.

  • 8

    Assemble the bowl by placing the roasted sweet potato as a base, topping it with the crispy tofu, then adding the warmed chickpeas and edamame.

  • 9

    Drizzle with any remaining seasoning or a splash of olive oil 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

Savor a satisfying bowl featuring crispy baked tofu, tender roasted sweet potato cubes, hearty chickpeas, and a pop of green edamame for added texture. Each bite is a delightful blend of crunchy and soft textures with an aromatic seasoning that elevates this plant-based meal into an energizing, balanced dish.

NUTRITION

560kcal
Protein
34.8g
Fat
21g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

150g Sweet Potato

1/2 cup Chickpeas

1/4 cup Shelled Edamame

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt & Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture and cut into bite-sized cubes.

  • 3

    In a medium bowl, toss the tofu cubes with 1/2 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the tofu on one side of the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with the remaining olive oil, salt, and pepper, and spread on another baking tray.

  • 6

    Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 7

    Heat the chickpeas and edamame in a small pan over medium heat with a pinch of salt for 3-4 minutes until warmed through.

  • 8

    Assemble the bowl by placing the roasted sweet potato as a base, topping it with the crispy tofu, then adding the warmed chickpeas and edamame.

  • 9

    Drizzle with any remaining seasoning or a splash of olive oil if desired, and serve warm.