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

Enjoy a hearty bowl featuring crispy baked tofu paired with tender roasted sweet potato, vibrant steamed edamame, and crunchy roasted chickpeas. This bowl delivers a satisfying blend of textures and flavors, with golden tofu cubes seasoned to perfection and sweet, savory notes from the roasted vegetables.

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NUTRITION

552kcal
Protein
34.7g
Fat
20.6g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

150g Sweet Potato

75g Shelled Edamame

50g Roasted Chickpeas

0.9 tbsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

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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 to remove excess water, then cut into 1-inch cubes. In a bowl, toss the tofu cubes with 0.5 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Spread the tofu cubes on a baking sheet and bake for 25-30 minutes, flipping halfway for even crispiness.

  • 4

    Peel and cut the sweet potato into cubes. Toss them with the remaining olive oil, salt, and pepper. Place on a separate baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    Rinse and drain a can of chickpeas, then pat dry. Toss the chickpeas with a pinch of salt, pepper, and a dash of smoked paprika, and roast them in the oven (can be done alongside the tofu if space allows) for 15-20 minutes until crunchy.

  • 6

    Steam or microwave the shelled edamame for a few minutes until warmed through.

  • 7

    In a bowl, combine the roasted sweet potato, crispy baked tofu, steamed edamame, and roasted chickpeas. Give the bowl a gentle toss to mix the flavors before serving.

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

Enjoy a hearty bowl featuring crispy baked tofu paired with tender roasted sweet potato, vibrant steamed edamame, and crunchy roasted chickpeas. This bowl delivers a satisfying blend of textures and flavors, with golden tofu cubes seasoned to perfection and sweet, savory notes from the roasted vegetables.

NUTRITION

552kcal
Protein
34.7g
Fat
20.6g
Carbs
60.2g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

150g Sweet Potato

75g Shelled Edamame

50g Roasted Chickpeas

0.9 tbsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess water, then cut into 1-inch cubes. In a bowl, toss the tofu cubes with 0.5 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Spread the tofu cubes on a baking sheet and bake for 25-30 minutes, flipping halfway for even crispiness.

  • 4

    Peel and cut the sweet potato into cubes. Toss them with the remaining olive oil, salt, and pepper. Place on a separate baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 5

    Rinse and drain a can of chickpeas, then pat dry. Toss the chickpeas with a pinch of salt, pepper, and a dash of smoked paprika, and roast them in the oven (can be done alongside the tofu if space allows) for 15-20 minutes until crunchy.

  • 6

    Steam or microwave the shelled edamame for a few minutes until warmed through.

  • 7

    In a bowl, combine the roasted sweet potato, crispy baked tofu, steamed edamame, and roasted chickpeas. Give the bowl a gentle toss to mix the flavors before serving.