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 satisfying bowl featuring crispy baked tofu, golden roasted sweet potato, and a protein boost from chickpeas and edamame, all served on a bed of fresh mixed greens. The dish is lightly seasoned and roasted with a touch of olive oil for a perfectly balanced, nutrient-dense meal.

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NUTRITION

577kcal
Protein
34.5g
Fat
23.4g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Chickpeas (drained)

1/2 cup Shelled Edamame

1 medium Sweet Potato

1 cup Mixed Greens

2/3 tbsp Olive Oil

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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 bite-sized cubes. Toss the tofu cubes with a portion of olive oil, salt, pepper, and your choice of dried herbs (optional) to enhance crispiness.

  • 3

    Cut the sweet potato into cubes or thin rounds. In a bowl, lightly toss the sweet potato pieces with a drizzle of olive oil, salt, and pepper.

  • 4

    Spread the tofu and sweet potato pieces on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until the tofu is golden and the sweet potato is tender, stirring halfway through for even cooking.

  • 5

    While roasting, rinse and drain the chickpeas, and prepare the edamame if needed. For added crunch, you can pat them dry and, if desired, add a pinch of salt.

  • 6

    Assemble your bowl by layering the mixed greens at the base, then add the roasted tofu, sweet potato, chickpeas, and edamame on top.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.

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 satisfying bowl featuring crispy baked tofu, golden roasted sweet potato, and a protein boost from chickpeas and edamame, all served on a bed of fresh mixed greens. The dish is lightly seasoned and roasted with a touch of olive oil for a perfectly balanced, nutrient-dense meal.

NUTRITION

577kcal
Protein
34.5g
Fat
23.4g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Chickpeas (drained)

1/2 cup Shelled Edamame

1 medium Sweet Potato

1 cup Mixed Greens

2/3 tbsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Toss the tofu cubes with a portion of olive oil, salt, pepper, and your choice of dried herbs (optional) to enhance crispiness.

  • 3

    Cut the sweet potato into cubes or thin rounds. In a bowl, lightly toss the sweet potato pieces with a drizzle of olive oil, salt, and pepper.

  • 4

    Spread the tofu and sweet potato pieces on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until the tofu is golden and the sweet potato is tender, stirring halfway through for even cooking.

  • 5

    While roasting, rinse and drain the chickpeas, and prepare the edamame if needed. For added crunch, you can pat them dry and, if desired, add a pinch of salt.

  • 6

    Assemble your bowl by layering the mixed greens at the base, then add the roasted tofu, sweet potato, chickpeas, and edamame on top.

  • 7

    Serve warm and enjoy your balanced, protein-packed meal.