Crispy Baked Tofu with Roasted Sweet Potato and Quinoa

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 and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato and Quinoa

Savor a vibrant plate of crispy baked tofu paired with tender roasted sweet potato and fluffy quinoa. This dish marries a satisfying crunch with natural sweetness and hearty grains, offering a well-balanced meal perfect for a nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

472kcal
Protein
33.7g
Fat
16.6g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1 medium Sweet Potato

0.75 cup cooked Quinoa

0.5 tablespoon Olive Oil

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Press the tofu between paper towels or a clean kitchen towel to remove excess moisture. Cut into cubes.

  • 3

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

  • 4

    Spread the tofu on the baking tray in a single layer. Bake for 25-30 minutes, turning halfway through, until tofu is crispy on the edges.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with a little olive oil, salt, and pepper, and spread on a separate baking sheet.

  • 6

    Roast the sweet potato in the oven (you can place it in the last 20 minutes of the tofu baking time) until tender, about 20-25 minutes.

  • 7

    Prepare quinoa according to package instructions if not already cooked. Fluff with a fork once done.

  • 8

    Plate the dish by serving a portion of quinoa, arranging the roasted sweet potato, and topping with crispy baked tofu. Enjoy warm.

Crispy Baked Tofu with Roasted Sweet Potato and Quinoa

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 and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato and Quinoa

Savor a vibrant plate of crispy baked tofu paired with tender roasted sweet potato and fluffy quinoa. This dish marries a satisfying crunch with natural sweetness and hearty grains, offering a well-balanced meal perfect for a nourishing dinner.

NUTRITION

472kcal
Protein
33.7g
Fat
16.6g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1 medium Sweet Potato

0.75 cup cooked Quinoa

0.5 tablespoon Olive Oil

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu between paper towels or a clean kitchen towel to remove excess moisture. Cut into cubes.

  • 3

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

  • 4

    Spread the tofu on the baking tray in a single layer. Bake for 25-30 minutes, turning halfway through, until tofu is crispy on the edges.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss with a little olive oil, salt, and pepper, and spread on a separate baking sheet.

  • 6

    Roast the sweet potato in the oven (you can place it in the last 20 minutes of the tofu baking time) until tender, about 20-25 minutes.

  • 7

    Prepare quinoa according to package instructions if not already cooked. Fluff with a fork once done.

  • 8

    Plate the dish by serving a portion of quinoa, arranging the roasted sweet potato, and topping with crispy baked tofu. Enjoy warm.