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 hearty bowl featuring crispy, oven-baked tofu seasoned to perfection, paired with tender roasted sweet potatoes and protein-packed chickpeas. This balanced meal delivers comforting textures and vibrant flavors, ideal for any time of day.

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NUTRITION

483kcal
Protein
37.7g
Fat
16.8g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

10 oz Extra-firm Tofu (283g)

1 medium Sweet Potato (114g)

1/2 cup Chickpeas (82g, drained)

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

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. Cut it into 1-inch cubes.

  • 3

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

  • 4

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

  • 5

    While the tofu bakes, peel and dice the sweet potato into 1/2-inch cubes. Toss with the remaining olive oil, salt, and pepper.

  • 6

    Spread the sweet potato on a separate baking sheet and roast in the oven for 20-25 minutes, until tender and lightly caramelized.

  • 7

    If desired, lightly warm the chickpeas in a small saucepan or in the microwave for 1-2 minutes.

  • 8

    Assemble the bowl by placing the roasted sweet potato as a base, topping with baked tofu and chickpeas.

  • 9

    Serve immediately, adjusting seasonings to taste.

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 hearty bowl featuring crispy, oven-baked tofu seasoned to perfection, paired with tender roasted sweet potatoes and protein-packed chickpeas. This balanced meal delivers comforting textures and vibrant flavors, ideal for any time of day.

NUTRITION

483kcal
Protein
37.7g
Fat
16.8g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

10 oz Extra-firm Tofu (283g)

1 medium Sweet Potato (114g)

1/2 cup Chickpeas (82g, drained)

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture. Cut it into 1-inch cubes.

  • 3

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

  • 4

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

  • 5

    While the tofu bakes, peel and dice the sweet potato into 1/2-inch cubes. Toss with the remaining olive oil, salt, and pepper.

  • 6

    Spread the sweet potato on a separate baking sheet and roast in the oven for 20-25 minutes, until tender and lightly caramelized.

  • 7

    If desired, lightly warm the chickpeas in a small saucepan or in the microwave for 1-2 minutes.

  • 8

    Assemble the bowl by placing the roasted sweet potato as a base, topping with baked tofu and chickpeas.

  • 9

    Serve immediately, adjusting seasonings to taste.