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 vibrant bowl combining crispy baked extra-firm tofu, roasted sweet potato, protein-rich chickpeas, and edamame, all enhanced with a light, tangy olive oil-cornstarch glaze and a medley of seasonings. This wholesome meal delivers a satisfying crunch, sweet roasted notes, and a hearty texture that pairs perfectly for a balanced, clean-eating experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

523kcal
Protein
33.3g
Fat
18.9g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

150g Extra-Firm Tofu

1 medium Sweet Potato

1/2 cup Chickpeas

100g Shelled Edamame

1 tsp Extra Virgin Olive Oil

1 tsp Cornstarch

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

Try 7 days free, then $12.99 / mo.

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 it into bite-size cubes.

  • 3

    In a bowl, toss the tofu cubes with 1 tsp olive oil, cornstarch, a pinch of salt, pepper, and garlic powder until evenly coated.

  • 4

    Spread the tofu onto half of the prepared baking sheet and bake for about 25-30 minutes, flipping halfway through, until crispy and golden.

  • 5

    While the tofu bakes, scrub the sweet potato and cut it into 1/2-inch cubes. Toss with a little olive oil, salt, and pepper, and spread on the other half of the baking sheet.

  • 6

    Roast the sweet potato cubes in the oven for 25-30 minutes alongside the tofu, until tender and lightly caramelized.

  • 7

    If using canned chickpeas, rinse and drain them. Spread chickpeas onto a small baking dish and lightly season with salt and pepper, then roast in the oven for about 15 minutes until slightly crispy.

  • 8

    Prepare the shelled edamame by steaming or boiling for 3-5 minutes until heated through, then drain.

  • 9

    Once all components are done, assemble the bowl by layering roasted sweet potatoes, crispy tofu, roasted chickpeas, and edamame. Toss gently to combine.

  • 10

    Serve warm and enjoy your nutrient-packed, crispy baked tofu with roasted sweet potato bowl.

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 vibrant bowl combining crispy baked extra-firm tofu, roasted sweet potato, protein-rich chickpeas, and edamame, all enhanced with a light, tangy olive oil-cornstarch glaze and a medley of seasonings. This wholesome meal delivers a satisfying crunch, sweet roasted notes, and a hearty texture that pairs perfectly for a balanced, clean-eating experience.

NUTRITION

523kcal
Protein
33.3g
Fat
18.9g
Carbs
59.4g

SERVINGS

1 serving

INGREDIENTS

150g Extra-Firm Tofu

1 medium Sweet Potato

1/2 cup Chickpeas

100g Shelled Edamame

1 tsp Extra Virgin Olive Oil

1 tsp Cornstarch

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

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 it into bite-size cubes.

  • 3

    In a bowl, toss the tofu cubes with 1 tsp olive oil, cornstarch, a pinch of salt, pepper, and garlic powder until evenly coated.

  • 4

    Spread the tofu onto half of the prepared baking sheet and bake for about 25-30 minutes, flipping halfway through, until crispy and golden.

  • 5

    While the tofu bakes, scrub the sweet potato and cut it into 1/2-inch cubes. Toss with a little olive oil, salt, and pepper, and spread on the other half of the baking sheet.

  • 6

    Roast the sweet potato cubes in the oven for 25-30 minutes alongside the tofu, until tender and lightly caramelized.

  • 7

    If using canned chickpeas, rinse and drain them. Spread chickpeas onto a small baking dish and lightly season with salt and pepper, then roast in the oven for about 15 minutes until slightly crispy.

  • 8

    Prepare the shelled edamame by steaming or boiling for 3-5 minutes until heated through, then drain.

  • 9

    Once all components are done, assemble the bowl by layering roasted sweet potatoes, crispy tofu, roasted chickpeas, and edamame. Toss gently to combine.

  • 10

    Serve warm and enjoy your nutrient-packed, crispy baked tofu with roasted sweet potato bowl.