YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Sweet Potato Bowl
Enjoy a vibrant bowl featuring crispy baked tofu teamed with roasted sweet potato, tender chickpeas, and fresh baby spinach, all finished with a sprinkle of nutty hemp seeds and a hint of olive oil for a balanced, delicious meal that's as satisfying as it is nourishing.
INGREDIENTS
300g Firm Tofu
1 medium Sweet Potato
1/3 cup Chickpeas (drained)
1 tbsp Hemp Seeds
1 cup Baby Spinach
1/2 tbsp Olive Oil
Seasonings: Salt, Pepper, Paprika
PREPARATION
Press the tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the tofu cubes with 1/4 of the olive oil and season with salt, pepper, and paprika. Spread them evenly on the baking sheet.
Peel and dice the sweet potato into 1/2-inch cubes. In a bowl, toss the sweet potato with the remaining olive oil, salt, and pepper.
On a separate lined baking tray, arrange the sweet potato cubes and roast in the oven for about 25-30 minutes, stirring halfway through until they are tender and lightly caramelized.
While the sweet potato roasts, add the tofu to the oven and bake for 20-25 minutes until crispy, turning once midway through baking.
In the last 10 minutes of roasting, add the chickpeas (pre-rinsed if canned) to the sweet potato tray to warm and crisp slightly.
Assemble the bowl by placing baby spinach at the base, then topping with roasted sweet potatoes, baked tofu, and chickpeas. Sprinkle hemp seeds over the top for added crunch and protein.
Serve warm and enjoy your nutrient-packed, flavorful bowl.