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 extra-firm tofu, tender roasted sweet potatoes, fluffy quinoa, and protein-packed edamame. This balanced meal offers an exciting mix of textures and flavors—from the crunchy tofu exterior to the naturally sweet roasted veggies—dressed lightly in a hint of olive oil and spices for a satisfying and nourishing experience.

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NUTRITION

542kcal
Protein
34.3g
Fat
21.5g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

1/2 cup Cooked Quinoa (93g)

100g Roasted Sweet Potato

1/2 cup Shelled Edamame (75g)

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

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

  • 3

    In a bowl, toss the tofu cubes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

  • 4

    Spread the tofu cubes on the baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until the edges are crispy.

  • 5

    Meanwhile, dice the sweet potato into 1/2-inch cubes, lightly season with salt and pepper, and roast on another baking sheet or add during the last 15 minutes of the tofu baking until tender.

  • 6

    As the tofu and sweet potato finish baking, prepare your bowl by placing the cooked quinoa as the base.

  • 7

    Add the roasted sweet potato, baked tofu, and shelled edamame on top of the quinoa.

  • 8

    Finish by seasoning the bowl as desired with an extra pinch of salt and pepper, mixing gently, and serving 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 extra-firm tofu, tender roasted sweet potatoes, fluffy quinoa, and protein-packed edamame. This balanced meal offers an exciting mix of textures and flavors—from the crunchy tofu exterior to the naturally sweet roasted veggies—dressed lightly in a hint of olive oil and spices for a satisfying and nourishing experience.

NUTRITION

542kcal
Protein
34.3g
Fat
21.5g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

1/2 cup Cooked Quinoa (93g)

100g Roasted Sweet Potato

1/2 cup Shelled Edamame (75g)

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

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

  • 3

    In a bowl, toss the tofu cubes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

  • 4

    Spread the tofu cubes on the baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until the edges are crispy.

  • 5

    Meanwhile, dice the sweet potato into 1/2-inch cubes, lightly season with salt and pepper, and roast on another baking sheet or add during the last 15 minutes of the tofu baking until tender.

  • 6

    As the tofu and sweet potato finish baking, prepare your bowl by placing the cooked quinoa as the base.

  • 7

    Add the roasted sweet potato, baked tofu, and shelled edamame on top of the quinoa.

  • 8

    Finish by seasoning the bowl as desired with an extra pinch of salt and pepper, mixing gently, and serving warm.