YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Sweet Potato Bowl
Savor this flavorful bowl featuring crispy baked tofu paired with tender roasted sweet potato, vibrant edamame, and a nutritious sprinkle of hemp seeds. Enhanced with a light drizzle of olive oil and subtle seasoning, each bite delivers a satisfying crunch and a nourishing balance of textures and tastes perfect for a wholesome meal any time of the day.
INGREDIENTS
200g Firm Tofu
150g Sweet Potato
100g Shelled Edamame
10g Hemp Seeds
5g Olive Oil
PREPARATION
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes.
In a bowl, toss the tofu cubes with half of the olive oil, salt, pepper, and your favorite spices (e.g., garlic powder, paprika) until evenly coated.
Dice the sweet potato into 1-inch cubes. Toss with the remaining olive oil, salt, and pepper.
Spread the tofu and sweet potato cubes on the baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through for even crispiness.
While the tofu and sweet potato roast, prepare the edamame according to package instructions, either steaming or microwaving until tender.
Once roasted, assemble the bowl by placing the sweet potato and tofu at the base, top with cooked edamame, and sprinkle hemp seeds over the top.
Serve warm and enjoy your nutrient-packed meal.