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 featuring hearty, crispy baked tofu paired with tender roasted sweet potato, fresh spinach, and sweet red bell pepper, all accented with a burst of protein-packed edamame and lightly drizzled with olive oil for a satisfying balance of flavors and textures.

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NUTRITION

573kcal
Protein
36.9g
Fat
25g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

300 grams firm tofu

150 grams sweet potato

30 grams fresh spinach

100 grams red bell pepper

0.5 tablespoon olive oil

75 grams shelled edamame

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Toss the tofu cubes in half of the olive oil, salt, pepper, and your preferred spices (such as garlic powder and paprika) for extra flavor.

  • 3

    Peel and cube the sweet potato into even pieces. In a mixing bowl, drizzle with a little salt and the remaining olive oil. Spread the cubes onto a baking sheet.

  • 4

    Place both the tofu and sweet potato on separate baking sheets. Roast the sweet potatoes for about 25-30 minutes until tender and slightly crispy, and bake the tofu for 20-25 minutes until golden and firm, turning halfway through for even crisping.

  • 5

    While roasting, slice the red bell pepper and wash the spinach. Lightly toss the edamame with a pinch of salt if desired.

  • 6

    Assemble your bowl by placing a bed of fresh spinach, followed by roasted sweet potato, baked tofu, red bell pepper slices, and edamame. Serve warm and enjoy your balanced, protein-packed meal.

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 featuring hearty, crispy baked tofu paired with tender roasted sweet potato, fresh spinach, and sweet red bell pepper, all accented with a burst of protein-packed edamame and lightly drizzled with olive oil for a satisfying balance of flavors and textures.

NUTRITION

573kcal
Protein
36.9g
Fat
25g
Carbs
51.8g

SERVINGS

1 serving

INGREDIENTS

300 grams firm tofu

150 grams sweet potato

30 grams fresh spinach

100 grams red bell pepper

0.5 tablespoon olive oil

75 grams shelled edamame

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Toss the tofu cubes in half of the olive oil, salt, pepper, and your preferred spices (such as garlic powder and paprika) for extra flavor.

  • 3

    Peel and cube the sweet potato into even pieces. In a mixing bowl, drizzle with a little salt and the remaining olive oil. Spread the cubes onto a baking sheet.

  • 4

    Place both the tofu and sweet potato on separate baking sheets. Roast the sweet potatoes for about 25-30 minutes until tender and slightly crispy, and bake the tofu for 20-25 minutes until golden and firm, turning halfway through for even crisping.

  • 5

    While roasting, slice the red bell pepper and wash the spinach. Lightly toss the edamame with a pinch of salt if desired.

  • 6

    Assemble your bowl by placing a bed of fresh spinach, followed by roasted sweet potato, baked tofu, red bell pepper slices, and edamame. Serve warm and enjoy your balanced, protein-packed meal.