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 vibrant bowl combining crispy baked tofu, tender roasted sweet potato, hearty chickpeas, and fresh spinach, all lightly drizzled with olive oil and a sprinkle of aromatic spices. This balanced dish marries textures and flavors for a satisfying meal that energizes your day.

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NUTRITION

498kcal
Protein
32.8g
Fat
19.7g
Carbs
56.0g

SERVINGS

1 serving

INGREDIENTS

200 grams firm tofu

1 medium sweet potato

1/2 cup chickpeas

2 cups spinach

1 teaspoon olive oil

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. In a bowl, gently toss the tofu cubes with half of the olive oil, smoked paprika, salt, and pepper.

  • 3

    Peel and cut the sweet potato into 1-inch cubes. In a separate bowl, drizzle with the remaining olive oil, and season with salt and pepper.

  • 4

    Spread the tofu and sweet potato cubes on separate lined baking sheets. Roast both in the oven; tofu for about 25-30 minutes until crispy, and sweet potato for about 20-25 minutes until tender and slightly caramelized. Add the chickpeas to the sweet potato tray during the last 10 minutes of roasting.

  • 5

    Once roasted, assemble your bowl by placing fresh spinach as the base, then topping with the crispy tofu, roasted sweet potato, and chickpeas.

  • 6

    Drizzle 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 vibrant bowl combining crispy baked tofu, tender roasted sweet potato, hearty chickpeas, and fresh spinach, all lightly drizzled with olive oil and a sprinkle of aromatic spices. This balanced dish marries textures and flavors for a satisfying meal that energizes your day.

NUTRITION

498kcal
Protein
32.8g
Fat
19.7g
Carbs
56.0g

SERVINGS

1 serving

INGREDIENTS

200 grams firm tofu

1 medium sweet potato

1/2 cup chickpeas

2 cups spinach

1 teaspoon olive oil

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. In a bowl, gently toss the tofu cubes with half of the olive oil, smoked paprika, salt, and pepper.

  • 3

    Peel and cut the sweet potato into 1-inch cubes. In a separate bowl, drizzle with the remaining olive oil, and season with salt and pepper.

  • 4

    Spread the tofu and sweet potato cubes on separate lined baking sheets. Roast both in the oven; tofu for about 25-30 minutes until crispy, and sweet potato for about 20-25 minutes until tender and slightly caramelized. Add the chickpeas to the sweet potato tray during the last 10 minutes of roasting.

  • 5

    Once roasted, assemble your bowl by placing fresh spinach as the base, then topping with the crispy tofu, roasted sweet potato, and chickpeas.

  • 6

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