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, tender roasted sweet potato, fluffy quinoa, and a sprinkle of hemp seeds over fresh spinach. This dish balances textures and flavors with a satisfying crunch and a nutty finish, creating a wholesome meal that nourishes both body and spirit.

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NUTRITION

649kcal
Protein
34.9g
Fat
27.7g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

150g Sweet Potato

1/4 cup dry Quinoa

2 tbsp Hemp Seeds

1 cup Spinach

1 tbsp Cornstarch

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss tofu cubes with 1 tablespoon cornstarch, a drizzle of olive oil, and a pinch of salt and pepper until evenly coated.

  • 4

    Spread the tofu on one section of the baking sheet. Roast in the oven for 25-30 minutes, flipping halfway, until crispy and golden.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with a small amount of olive oil, salt, and pepper, and spread on another baking sheet. Roast for about 25 minutes until tender and slightly caramelized.

  • 6

    Rinse quinoa under cold water and cook according to package instructions until fluffy.

  • 7

    In a bowl, combine the cooked quinoa, roasted sweet potato, and a handful of fresh spinach. Top with the crispy baked tofu and sprinkle hemp seeds over the bowl.

  • 8

    Serve warm and enjoy your balanced, protein-packed meal.

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, tender roasted sweet potato, fluffy quinoa, and a sprinkle of hemp seeds over fresh spinach. This dish balances textures and flavors with a satisfying crunch and a nutty finish, creating a wholesome meal that nourishes both body and spirit.

NUTRITION

649kcal
Protein
34.9g
Fat
27.7g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

150g Sweet Potato

1/4 cup dry Quinoa

2 tbsp Hemp Seeds

1 cup Spinach

1 tbsp Cornstarch

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss tofu cubes with 1 tablespoon cornstarch, a drizzle of olive oil, and a pinch of salt and pepper until evenly coated.

  • 4

    Spread the tofu on one section of the baking sheet. Roast in the oven for 25-30 minutes, flipping halfway, until crispy and golden.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with a small amount of olive oil, salt, and pepper, and spread on another baking sheet. Roast for about 25 minutes until tender and slightly caramelized.

  • 6

    Rinse quinoa under cold water and cook according to package instructions until fluffy.

  • 7

    In a bowl, combine the cooked quinoa, roasted sweet potato, and a handful of fresh spinach. Top with the crispy baked tofu and sprinkle hemp seeds over the bowl.

  • 8

    Serve warm and enjoy your balanced, protein-packed meal.