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 hearty and satisfying bowl featuring crispy, marinated tofu paired with roasted sweet potato cubes and protein-packed chickpeas. This dish delivers a delicious mix of textures and flavors, with the tofu’s crisp exterior contrasting against the soft sweet potato, all lightly coated in aromatic spices. Perfect for a balanced meal at any time of day.

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NUTRITION

522kcal
Protein
34g
Fat
20.8g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

1 medium Sweet Potato

1/2 cup Chickpeas (drained and rinsed)

1 tsp Olive Oil

1 tsp Mixed Spices (Smoked Paprika, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess water, then cut it into bite-sized cubes.

  • 3

    In a bowl, toss the tofu cubes with olive oil and mixed spices until evenly coated.

  • 4

    Spread the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through to ensure a crispy texture.

  • 5

    Meanwhile, peel (if desired) and cube the sweet potato. Place the cubes on another baking sheet, lightly drizzle with a tiny bit of olive oil, season with salt and pepper, and roast in the oven for about 20-25 minutes until tender.

  • 6

    Warm the chickpeas in a small pan or add them in the last few minutes of sweet potato roasting to heat through.

  • 7

    Assemble your bowl by placing roasted sweet potato at the bottom, topping it with baked tofu and warm chickpeas.

  • 8

    Serve immediately, and enjoy this balanced, nutrient-packed bowl.

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 hearty and satisfying bowl featuring crispy, marinated tofu paired with roasted sweet potato cubes and protein-packed chickpeas. This dish delivers a delicious mix of textures and flavors, with the tofu’s crisp exterior contrasting against the soft sweet potato, all lightly coated in aromatic spices. Perfect for a balanced meal at any time of day.

NUTRITION

522kcal
Protein
34g
Fat
20.8g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

1 medium Sweet Potato

1/2 cup Chickpeas (drained and rinsed)

1 tsp Olive Oil

1 tsp Mixed Spices (Smoked Paprika, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess water, then cut it into bite-sized cubes.

  • 3

    In a bowl, toss the tofu cubes with olive oil and mixed spices until evenly coated.

  • 4

    Spread the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through to ensure a crispy texture.

  • 5

    Meanwhile, peel (if desired) and cube the sweet potato. Place the cubes on another baking sheet, lightly drizzle with a tiny bit of olive oil, season with salt and pepper, and roast in the oven for about 20-25 minutes until tender.

  • 6

    Warm the chickpeas in a small pan or add them in the last few minutes of sweet potato roasting to heat through.

  • 7

    Assemble your bowl by placing roasted sweet potato at the bottom, topping it with baked tofu and warm chickpeas.

  • 8

    Serve immediately, and enjoy this balanced, nutrient-packed bowl.