YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Sweet Potato Bowl
Enjoy a hearty bowl featuring crispy baked tofu, tender roasted sweet potato, and vibrant shelled edamame, lightly enhanced with a drizzle of olive oil and a sprinkle of nutritional yeast. This dish offers a satisfying mix of textures and flavors with a subtle kick from spices, perfect for a clean and nourishing meal.
INGREDIENTS
250g Firm Tofu
1 medium Sweet Potato (~150g)
1/2 cup Shelled Edamame (~75g)
1 tbsp Extra Virgin Olive Oil
1/2 tbsp Nutritional Yeast
1/2 tsp Garlic Powder
1/2 tsp Smoked Paprika
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Press the tofu to remove excess moisture, then cut it into 1-inch cubes.
In a bowl, gently toss the tofu cubes with half of the olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
Place the tofu on half of the prepared baking sheet and bake for 25-30 minutes, flipping halfway through for even crispiness.
Meanwhile, peel (if desired) and dice the sweet potato into bite-sized cubes. Toss with the remaining olive oil, salt, and pepper, and spread on the other half of the baking sheet.
Roast the sweet potato in the oven for about 25-30 minutes until tender and slightly caramelized, stirring halfway through.
Prepare the shelled edamame by briefly warming them if needed.
Once the tofu and sweet potato are done, assemble your bowl by layering the roasted sweet potato, crispy tofu, and edamame. Sprinkle with nutritional yeast for an extra boost of umami flavor.
Serve warm and enjoy your balanced, protein-packed bowl!