YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Sweet Potato Rice Bowl
Enjoy a vibrant and hearty bowl featuring crispy baked tofu, tender roasted sweet potato, and a bed of lightly sautéed cauliflower rice, complemented by protein-rich edamame. This balanced dish delights with its mix of textures and flavors, from the crunchy tofu to the sweet and savory roasted vegetables.
INGREDIENTS
350 grams Firm Tofu
75 grams Shelled Edamame
1 medium Sweet Potato
1 cup Cauliflower Rice
1 teaspoon Olive Oil
Spices (Garlic Powder, Smoked Paprika, Salt, Pepper)
PREPARATION
Preheat your oven to 400°F.
Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes.
In a bowl, toss the tofu cubes with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread the tofu on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crisp and golden.
Meanwhile, peel and dice the sweet potato into small cubes, toss with a touch of olive oil, salt, and pepper, and roast on a separate baking sheet for about 20-25 minutes until tender.
Prepare the cauliflower rice by lightly sautéing it in a non-stick pan for 3-5 minutes or warm it as preferred.
If using frozen edamame, thaw them by steaming or microwaving for a minute or two.
Assemble your bowl by layering the cauliflower rice as the base, topping it with roasted sweet potato, baked tofu, and edamame.
Optionally, garnish with fresh herbs and an extra sprinkle of spices before serving.