Crispy Baked Tofu with Roasted Sweet Potato Rice 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 Rice Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Rice Bowl

Enjoy a nourishing bowl featuring crispy baked tofu, naturally sweet roasted sweet potato, tender edamame, and fluffy quinoa. This dish offers a delightful blend of textures and flavors, accented with a touch of olive oil and a sprinkle of your favorite spices.

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NUTRITION

534kcal
Protein
47g
Fat
22.3g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

200 g Firm Tofu

1 medium Sweet Potato

1/2 cup Shelled Edamame

1/2 cup Cooked Quinoa

1/2 tbsp Olive Oil

Spices (Salt, Pepper, Paprika)

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut into cubes. Toss the tofu cubes with half a tablespoon olive oil, salt, pepper, and paprika for an even coating.

  • 3

    Spread the seasoned tofu on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden and crispy.

  • 4

    Meanwhile, peel the sweet potato and cut it into small cubes. Toss the sweet potato cubes lightly with salt, pepper, and a drizzle of olive oil if desired, then roast on a separate baking sheet for about 20-25 minutes until tender.

  • 5

    Prepare the quinoa according to package directions if not already cooked. Warm the shelled edamame slightly by steaming or microwaving for 1-2 minutes.

  • 6

    Assemble your bowl by layering the cooked quinoa as the base, then top with roasted sweet potato cubes, crispy baked tofu, and edamame.

  • 7

    Finish with an additional light seasoning or a sprinkle of fresh herbs if desired, and serve warm.

Crispy Baked Tofu with Roasted Sweet Potato Rice 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 Rice Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Rice Bowl

Enjoy a nourishing bowl featuring crispy baked tofu, naturally sweet roasted sweet potato, tender edamame, and fluffy quinoa. This dish offers a delightful blend of textures and flavors, accented with a touch of olive oil and a sprinkle of your favorite spices.

NUTRITION

534kcal
Protein
47g
Fat
22.3g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

200 g Firm Tofu

1 medium Sweet Potato

1/2 cup Shelled Edamame

1/2 cup Cooked Quinoa

1/2 tbsp Olive Oil

Spices (Salt, Pepper, Paprika)

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut into cubes. Toss the tofu cubes with half a tablespoon olive oil, salt, pepper, and paprika for an even coating.

  • 3

    Spread the seasoned tofu on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden and crispy.

  • 4

    Meanwhile, peel the sweet potato and cut it into small cubes. Toss the sweet potato cubes lightly with salt, pepper, and a drizzle of olive oil if desired, then roast on a separate baking sheet for about 20-25 minutes until tender.

  • 5

    Prepare the quinoa according to package directions if not already cooked. Warm the shelled edamame slightly by steaming or microwaving for 1-2 minutes.

  • 6

    Assemble your bowl by layering the cooked quinoa as the base, then top with roasted sweet potato cubes, crispy baked tofu, and edamame.

  • 7

    Finish with an additional light seasoning or a sprinkle of fresh herbs if desired, and serve warm.