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

A vibrant, nutrient-packed bowl featuring crispy baked tofu, tender roasted sweet potato cubes, fresh kale, and red bell pepper, all tossed with a light drizzle of olive oil and complemented by protein-rich edamame. This dish offers an exciting blend of textures and flavors, perfect for a clean eating meal that energizes and satisfies.

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NUTRITION

462kcal
Protein
33.2g
Fat
18.5g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

150g Sweet Potato

50g Kale

50g Red Bell Pepper

1 tsp Extra Virgin Olive Oil

75g Shelled Edamame

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss the tofu cubes lightly with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet. Bake for 25-30 minutes, flipping halfway, until they become crispy on the outside.

  • 4

    Meanwhile, peel and cube the sweet potato into 1/2-inch pieces. Spread them out on another baking sheet, drizzle with a bit of olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and slightly caramelized.

  • 5

    Rinse and roughly chop the kale, and slice the red bell pepper into thin strips. Combine these in a bowl with the cooked edamame.

  • 6

    Once the tofu and sweet potatoes are done, add them to the bowl of greens and edamame. Toss gently to mix all ingredients, ensuring even distribution of textures and flavors.

  • 7

    Serve warm as a balanced, nutrient-rich bowl ideal for breakfast, lunch, or dinner.

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

A vibrant, nutrient-packed bowl featuring crispy baked tofu, tender roasted sweet potato cubes, fresh kale, and red bell pepper, all tossed with a light drizzle of olive oil and complemented by protein-rich edamame. This dish offers an exciting blend of textures and flavors, perfect for a clean eating meal that energizes and satisfies.

NUTRITION

462kcal
Protein
33.2g
Fat
18.5g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

150g Sweet Potato

50g Kale

50g Red Bell Pepper

1 tsp Extra Virgin Olive Oil

75g Shelled Edamame

PREPARATION

  • 1

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

  • 2

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

  • 3

    Toss the tofu cubes lightly with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet. Bake for 25-30 minutes, flipping halfway, until they become crispy on the outside.

  • 4

    Meanwhile, peel and cube the sweet potato into 1/2-inch pieces. Spread them out on another baking sheet, drizzle with a bit of olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and slightly caramelized.

  • 5

    Rinse and roughly chop the kale, and slice the red bell pepper into thin strips. Combine these in a bowl with the cooked edamame.

  • 6

    Once the tofu and sweet potatoes are done, add them to the bowl of greens and edamame. Toss gently to mix all ingredients, ensuring even distribution of textures and flavors.

  • 7

    Serve warm as a balanced, nutrient-rich bowl ideal for breakfast, lunch, or dinner.