YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Sweet Potato Bowl
Enjoy a vibrant bowl featuring crispy baked tofu, tender roasted sweet potato cubes, and protein-rich edamame, all crowned with a sprinkle of savory nutritional yeast. This hearty bowl offers a delightful mix of textures and flavors, delivering a satisfying balance of protein, healthy fats, and natural sweetness in every bite.
INGREDIENTS
250g Firm Tofu
150g Sweet Potato
75g Shelled Edamame
2 tbsp Nutritional Yeast
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Press the firm tofu for at least 15 minutes to remove excess moisture, then cut into 1/2-inch cubes.
In a mixing bowl, toss the tofu cubes with 1 tsp olive oil and a pinch of salt and pepper. Spread them out on a baking sheet lined with parchment paper.
Cut the sweet potato into small cubes. Spread them on a separate baking sheet. Optionally, drizzle a tiny bit of olive oil and season with salt.
Place both baking sheets in the oven. Roast the tofu for about 25-30 minutes until edges are crispy, turning halfway through. Roast the sweet potato cubes for about 20-25 minutes until tender and slightly caramelized.
While the tofu and sweet potato are roasting, prepare the shelled edamame if not pre-cooked. If using frozen, steam or microwave them until heated through.
Once everything is cooked, assemble your bowl by layering the roasted sweet potato, crispy baked tofu, and edamame.
Finish the dish by sprinkling 2 tablespoons of nutritional yeast evenly over the bowl for an extra boost of savory flavor.
Serve warm and enjoy your balanced, protein-packed meal.