Crispy Baked Tofu with Roasted Sweet Potato Quinoa 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 Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Quinoa Bowl

Enjoy a vibrant bowl featuring crispy baked tofu paired with tender roasted sweet potato, fluffy quinoa, and a pop of protein-rich edamame, all lightly tossed in a zesty olive oil dressing. This balanced bowl offers a delightful contrast of textures and flavors, making it a perfect wholesome meal.

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NUTRITION

570kcal
Protein
31.9g
Fat
22.7g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

150g Sweet Potato

1/2 cup Cooked Quinoa

1/3 cup Shelled Edamame

1/2 tbsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Spread the tofu on the baking sheet and bake for about 25-30 minutes, flipping halfway through, until tofu is crispy and golden.

  • 5

    Meanwhile, peel and cube the sweet potato into bite-sized pieces. Toss with a bit of olive oil, salt, and pepper, then spread on a separate baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Lightly steam or microwave the shelled edamame until heated through.

  • 8

    In a bowl, combine the cooked quinoa, roasted sweet potato, and edamame. Drizzle with the remaining olive oil and gently toss to mix.

  • 9

    Top the bowl with the crispy baked tofu and serve warm.

Crispy Baked Tofu with Roasted Sweet Potato Quinoa 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 Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Quinoa Bowl

Enjoy a vibrant bowl featuring crispy baked tofu paired with tender roasted sweet potato, fluffy quinoa, and a pop of protein-rich edamame, all lightly tossed in a zesty olive oil dressing. This balanced bowl offers a delightful contrast of textures and flavors, making it a perfect wholesome meal.

NUTRITION

570kcal
Protein
31.9g
Fat
22.7g
Carbs
63.3g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

150g Sweet Potato

1/2 cup Cooked Quinoa

1/3 cup Shelled Edamame

1/2 tbsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Spread the tofu on the baking sheet and bake for about 25-30 minutes, flipping halfway through, until tofu is crispy and golden.

  • 5

    Meanwhile, peel and cube the sweet potato into bite-sized pieces. Toss with a bit of olive oil, salt, and pepper, then spread on a separate baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Lightly steam or microwave the shelled edamame until heated through.

  • 8

    In a bowl, combine the cooked quinoa, roasted sweet potato, and edamame. Drizzle with the remaining olive oil and gently toss to mix.

  • 9

    Top the bowl with the crispy baked tofu and serve warm.