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 vibrant bowl that balances hearty crispy baked tofu with tender roasted sweet potato rice and a boost of edamame and quinoa for extra texture and protein. Every bite blends sweet, savory, and nutty flavors for a satisfying meal that nourishes and delights.

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NUTRITION

497kcal
Protein
34.5g
Fat
19.8g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

150g Sweet Potato

100g Shelled Edamame

1/4 cup Quinoa (dry)

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with a drizzle of olive oil, salt, pepper, and your favorite spices (such as garlic powder and paprika) to coat evenly.

  • 4

    Arrange the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, flipping once halfway through.

  • 5

    Meanwhile, peel and dice the sweet potato into small cubes. Toss with a small amount of olive oil, salt, and pepper, and spread on another baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 6

    Cook the quinoa according to package instructions; typically, this means rinsing the 1/4 cup dry quinoa, then simmering with water until fluffy.

  • 7

    Steam or lightly boil the edamame for about 5 minutes if not pre-cooked.

  • 8

    Assemble the bowl by layering the quinoa as the base, then add the roasted sweet potato, baked tofu, and edamame.

  • 9

    Drizzle with any remaining seasoning or a squeeze of lemon 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 vibrant bowl that balances hearty crispy baked tofu with tender roasted sweet potato rice and a boost of edamame and quinoa for extra texture and protein. Every bite blends sweet, savory, and nutty flavors for a satisfying meal that nourishes and delights.

NUTRITION

497kcal
Protein
34.5g
Fat
19.8g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

150g Sweet Potato

100g Shelled Edamame

1/4 cup Quinoa (dry)

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with a drizzle of olive oil, salt, pepper, and your favorite spices (such as garlic powder and paprika) to coat evenly.

  • 4

    Arrange the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, flipping once halfway through.

  • 5

    Meanwhile, peel and dice the sweet potato into small cubes. Toss with a small amount of olive oil, salt, and pepper, and spread on another baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 6

    Cook the quinoa according to package instructions; typically, this means rinsing the 1/4 cup dry quinoa, then simmering with water until fluffy.

  • 7

    Steam or lightly boil the edamame for about 5 minutes if not pre-cooked.

  • 8

    Assemble the bowl by layering the quinoa as the base, then add the roasted sweet potato, baked tofu, and edamame.

  • 9

    Drizzle with any remaining seasoning or a squeeze of lemon if desired, and serve warm.