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

A satisfying bowl balancing crispy baked tofu, roasted sweet potato cubes, and vibrant edamame, all topped with crunchy pumpkin seeds. This wholesome dish offers a delightful mix of savory flavors and textures that hit just the right note for a nourishing meal any time of day.

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NUTRITION

587kcal
Protein
38.2g
Fat
25.5g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

150g Sweet Potato

150g Shelled Edamame (1 cup)

10g Pumpkin Seeds (1 tbsp)

5ml Olive Oil (for tossing)

2g Smoked Paprika

2g Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Press the tofu to remove excess moisture, then cut into bite-sized cubes. In a bowl, gently toss tofu with olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Spread the tofu cubes evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 4

    Meanwhile, peel and cut the sweet potato into cubes. Toss with a little olive oil, salt, and pepper, then spread on another baking sheet. Roast in the oven for about 20-25 minutes until tender and caramelized.

  • 5

    Steam or boil the shelled edamame until just tender, about 5 minutes, then drain.

  • 6

    Assemble the bowl by combining the roasted sweet potato, crispy baked tofu, and edamame. Sprinkle with pumpkin seeds for added crunch and extra flavor.

  • 7

    Serve warm and enjoy your balanced, nutritious bowl.

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

A satisfying bowl balancing crispy baked tofu, roasted sweet potato cubes, and vibrant edamame, all topped with crunchy pumpkin seeds. This wholesome dish offers a delightful mix of savory flavors and textures that hit just the right note for a nourishing meal any time of day.

NUTRITION

587kcal
Protein
38.2g
Fat
25.5g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

150g Sweet Potato

150g Shelled Edamame (1 cup)

10g Pumpkin Seeds (1 tbsp)

5ml Olive Oil (for tossing)

2g Smoked Paprika

2g Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Press the tofu to remove excess moisture, then cut into bite-sized cubes. In a bowl, gently toss tofu with olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 3

    Spread the tofu cubes evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 4

    Meanwhile, peel and cut the sweet potato into cubes. Toss with a little olive oil, salt, and pepper, then spread on another baking sheet. Roast in the oven for about 20-25 minutes until tender and caramelized.

  • 5

    Steam or boil the shelled edamame until just tender, about 5 minutes, then drain.

  • 6

    Assemble the bowl by combining the roasted sweet potato, crispy baked tofu, and edamame. Sprinkle with pumpkin seeds for added crunch and extra flavor.

  • 7

    Serve warm and enjoy your balanced, nutritious bowl.