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

Savor this wholesome bowl featuring crispy baked tofu cubes paired with tender roasted sweet potatoes, vibrant edamame, and fresh spinach. Lightly seasoned and oven-roasted to perfection, every bite delivers a delightful contrast of textures and flavors that make this dish a nourishing and satisfying meal.

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NUTRITION

524kcal
Protein
34.2g
Fat
26.8g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

1 medium Sweet Potato

100g Shelled Edamame

1 cup Fresh Spinach

2 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder, Paprika)

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the tofu cubes with 1 teaspoon of olive oil, salt, pepper, garlic powder, and paprika.

  • 4

    Spread the tofu evenly on a baking tray lined with parchment paper and bake for 25-30 minutes, turning halfway through for even crispiness.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss the cubes with the remaining 1 teaspoon of olive oil, salt, and a pinch of paprika.

  • 6

    Spread the sweet potato cubes on another baking tray and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 7

    Prepare a bowl with 1 cup of fresh spinach and add the shelled, cooked edamame.

  • 8

    Once the tofu and sweet potatoes are roasted, let them cool slightly before combining them with the spinach and edamame in the bowl.

  • 9

    Gently toss all ingredients together. Adjust seasonings as needed and serve warm.

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

Savor this wholesome bowl featuring crispy baked tofu cubes paired with tender roasted sweet potatoes, vibrant edamame, and fresh spinach. Lightly seasoned and oven-roasted to perfection, every bite delivers a delightful contrast of textures and flavors that make this dish a nourishing and satisfying meal.

NUTRITION

524kcal
Protein
34.2g
Fat
26.8g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

1 medium Sweet Potato

100g Shelled Edamame

1 cup Fresh Spinach

2 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder, Paprika)

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the tofu cubes with 1 teaspoon of olive oil, salt, pepper, garlic powder, and paprika.

  • 4

    Spread the tofu evenly on a baking tray lined with parchment paper and bake for 25-30 minutes, turning halfway through for even crispiness.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss the cubes with the remaining 1 teaspoon of olive oil, salt, and a pinch of paprika.

  • 6

    Spread the sweet potato cubes on another baking tray and roast in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 7

    Prepare a bowl with 1 cup of fresh spinach and add the shelled, cooked edamame.

  • 8

    Once the tofu and sweet potatoes are roasted, let them cool slightly before combining them with the spinach and edamame in the bowl.

  • 9

    Gently toss all ingredients together. Adjust seasonings as needed and serve warm.