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 hearty bowl featuring crispy baked tofu, tender roasted sweet potato, and vibrant edamame for a balanced and satisfying meal. The components are perfectly roasted and seasoned to bring out natural flavors, making each bite a blend of textures and aromas.

Try 7 days free, then $12.99 / mo.

NUTRITION

580kcal
Protein
37.8g
Fat
28.5g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

150g Sweet Potato

100g Shelled Edamame

1 tsp Olive Oil (for tofu)

1 tsp Olive Oil (for sweet potato)

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with 1 teaspoon olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the tofu on a parchment-lined baking sheet in a single layer. Bake for 25-30 minutes, turning halfway, until the tofu is golden and crispy.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with 1 teaspoon olive oil, salt, and pepper, and spread onto another baking sheet.

  • 6

    Roast the sweet potato in the oven for about 20-25 minutes until fork-tender and lightly browned.

  • 7

    Steam or boil the shelled edamame for about 5 minutes, then drain.

  • 8

    Assemble your bowl by placing the roasted sweet potato at the base, topping with baked crispy tofu and edamame.

  • 9

    Drizzle a little extra olive oil if desired and adjust salt and pepper to taste before serving.

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 hearty bowl featuring crispy baked tofu, tender roasted sweet potato, and vibrant edamame for a balanced and satisfying meal. The components are perfectly roasted and seasoned to bring out natural flavors, making each bite a blend of textures and aromas.

NUTRITION

580kcal
Protein
37.8g
Fat
28.5g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

150g Sweet Potato

100g Shelled Edamame

1 tsp Olive Oil (for tofu)

1 tsp Olive Oil (for sweet potato)

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with 1 teaspoon olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the tofu on a parchment-lined baking sheet in a single layer. Bake for 25-30 minutes, turning halfway, until the tofu is golden and crispy.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with 1 teaspoon olive oil, salt, and pepper, and spread onto another baking sheet.

  • 6

    Roast the sweet potato in the oven for about 20-25 minutes until fork-tender and lightly browned.

  • 7

    Steam or boil the shelled edamame for about 5 minutes, then drain.

  • 8

    Assemble your bowl by placing the roasted sweet potato at the base, topping with baked crispy tofu and edamame.

  • 9

    Drizzle a little extra olive oil if desired and adjust salt and pepper to taste before serving.