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 balanced and hearty bowl featuring crispy baked extra-firm tofu, nestled on a bed of roasted sweet potato cubes and fresh vegetables. This vibrant dish is accented with tender edamame and aromatic bell pepper and spinach, lightly dressed with olive oil and savory soy sauce for a flavorful finish perfect for any meal.

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NUTRITION

548kcal
Protein
37.8g
Fat
20.1g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

1/2 cup Shelled Edamame (75g)

150g Sweet Potato, cubed

100g Red Bell Pepper, sliced

50g Spinach

1 tsp Olive Oil

1 tbsp Soy Sauce

1 tsp Garlic Powder

1/2 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a bowl, toss the tofu with soy sauce, garlic powder, and black pepper. Add a drizzle of olive oil to help crisp it up.

  • 4

    Spread the tofu cubes evenly on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through until edges are golden and crispy.

  • 5

    While the tofu bakes, peel and cube the sweet potato into rice-sized pieces. Toss with a small amount of olive oil, salt, and pepper and roast on a separate tray in the oven for about 20-25 minutes until tender.

  • 6

    In a skillet over medium heat, lightly sauté red bell pepper slices until slightly softened. Add spinach at the end and cook until just wilted.

  • 7

    In the final 5 minutes of baking, warm the shelled edamame (if not pre-cooked) by adding them to the oven or briefly steaming.

  • 8

    Assemble your bowl by spreading the roasted sweet potato cubes as the base, then topping with baked tofu, sautéed vegetables, and edamame. Drizzle any remaining soy sauce or seasoning over the bowl as desired.

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 balanced and hearty bowl featuring crispy baked extra-firm tofu, nestled on a bed of roasted sweet potato cubes and fresh vegetables. This vibrant dish is accented with tender edamame and aromatic bell pepper and spinach, lightly dressed with olive oil and savory soy sauce for a flavorful finish perfect for any meal.

NUTRITION

548kcal
Protein
37.8g
Fat
20.1g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

1/2 cup Shelled Edamame (75g)

150g Sweet Potato, cubed

100g Red Bell Pepper, sliced

50g Spinach

1 tsp Olive Oil

1 tbsp Soy Sauce

1 tsp Garlic Powder

1/2 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a bowl, toss the tofu with soy sauce, garlic powder, and black pepper. Add a drizzle of olive oil to help crisp it up.

  • 4

    Spread the tofu cubes evenly on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through until edges are golden and crispy.

  • 5

    While the tofu bakes, peel and cube the sweet potato into rice-sized pieces. Toss with a small amount of olive oil, salt, and pepper and roast on a separate tray in the oven for about 20-25 minutes until tender.

  • 6

    In a skillet over medium heat, lightly sauté red bell pepper slices until slightly softened. Add spinach at the end and cook until just wilted.

  • 7

    In the final 5 minutes of baking, warm the shelled edamame (if not pre-cooked) by adding them to the oven or briefly steaming.

  • 8

    Assemble your bowl by spreading the roasted sweet potato cubes as the base, then topping with baked tofu, sautéed vegetables, and edamame. Drizzle any remaining soy sauce or seasoning over the bowl as desired.