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 bowl combining crispy baked tofu with tender roasted sweet potato, hearty chickpeas, and a fresh bed of kale, all lightly seasoned with garlic and herbs. Enjoy a satisfying balance of textures and flavors in this clean, protein-packed meal.

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NUTRITION

510kcal
Protein
33.7g
Fat
18.5g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

130g Sweet Potato

1/4 cup Chickpeas (drained)

1 cup Chopped Kale

1 tsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the tofu cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 4

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

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with a little olive oil, salt, and pepper, then spread on a separate baking sheet. Roast in the oven for about 20-25 minutes until tender.

  • 6

    If using canned chickpeas, drain and rinse them. Optionally, you can toss them with a pinch of salt and roast in the oven for 10 minutes for added crispiness.

  • 7

    Prepare the kale by massaging it with a drop of olive oil and a pinch of salt until tender.

  • 8

    Assemble your bowl by layering the roasted sweet potato, baked tofu, roasted chickpeas, and fresh kale. Serve warm and enjoy!

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 bowl combining crispy baked tofu with tender roasted sweet potato, hearty chickpeas, and a fresh bed of kale, all lightly seasoned with garlic and herbs. Enjoy a satisfying balance of textures and flavors in this clean, protein-packed meal.

NUTRITION

510kcal
Protein
33.7g
Fat
18.5g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

130g Sweet Potato

1/4 cup Chickpeas (drained)

1 cup Chopped Kale

1 tsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the tofu cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 4

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

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with a little olive oil, salt, and pepper, then spread on a separate baking sheet. Roast in the oven for about 20-25 minutes until tender.

  • 6

    If using canned chickpeas, drain and rinse them. Optionally, you can toss them with a pinch of salt and roast in the oven for 10 minutes for added crispiness.

  • 7

    Prepare the kale by massaging it with a drop of olive oil and a pinch of salt until tender.

  • 8

    Assemble your bowl by layering the roasted sweet potato, baked tofu, roasted chickpeas, and fresh kale. Serve warm and enjoy!