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 vibrant bowl featuring crispy baked extra firm tofu paired with roasted sweet potato cubes and a refreshing bed of kale. Seasoned with garlic and paprika and lightly drizzled with olive oil and lemon juice, this dish is the perfect balance of savory and slightly sweet flavors while providing a hearty dose of plant-based protein.

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NUTRITION

574kcal
Protein
40.8g
Fat
32.9g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

1 block (14 oz) Extra Firm Tofu

1 medium Sweet Potato

1 tbsp Olive Oil

1 cup chopped Kale

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt & Pepper to taste

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

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

  • 4

    Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, turning halfway through.

  • 5

    Meanwhile, peel and cube the sweet potato and toss with the remaining olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 20-25 minutes until tender.

  • 6

    While tofu and sweet potatoes are roasting, massage the chopped kale with lemon juice and a pinch of salt for a few minutes until tender.

  • 7

    Assemble your bowl by layering the roasted sweet potatoes and crispy tofu over the kale. Drizzle any remaining pan juices over the top 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

Enjoy a vibrant bowl featuring crispy baked extra firm tofu paired with roasted sweet potato cubes and a refreshing bed of kale. Seasoned with garlic and paprika and lightly drizzled with olive oil and lemon juice, this dish is the perfect balance of savory and slightly sweet flavors while providing a hearty dose of plant-based protein.

NUTRITION

574kcal
Protein
40.8g
Fat
32.9g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

1 block (14 oz) Extra Firm Tofu

1 medium Sweet Potato

1 tbsp Olive Oil

1 cup chopped Kale

1/2 tsp Garlic Powder

1/2 tsp Paprika

Salt & Pepper to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

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

  • 4

    Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, turning halfway through.

  • 5

    Meanwhile, peel and cube the sweet potato and toss with the remaining olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 20-25 minutes until tender.

  • 6

    While tofu and sweet potatoes are roasting, massage the chopped kale with lemon juice and a pinch of salt for a few minutes until tender.

  • 7

    Assemble your bowl by layering the roasted sweet potatoes and crispy tofu over the kale. Drizzle any remaining pan juices over the top if desired, and serve warm.