Crispy Baked Tofu with Roasted Sweet Potato and Quinoa 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 and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato and Quinoa Bowl

Enjoy a hearty bowl featuring crispy baked tofu, tender roasted sweet potato, and fluffy quinoa. This dish combines textures and subtle flavors from herbs and spices, delivering a balanced meal that is both satisfying and nutrient-dense.

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NUTRITION

539kcal
Protein
34.7g
Fat
13.5g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

350g firm tofu

150g sweet potato

1/2 cup cooked quinoa

1 tsp olive oil

1/2 tsp paprika

1/2 tsp garlic powder

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess water and cut into 1-inch cubes.

  • 3

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

  • 4

    Spread the tofu evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway, until edges are crisp.

  • 5

    While the tofu bakes, peel and cube the sweet potato. Toss with the remaining olive oil, salt, and pepper, and spread on another baking sheet.

  • 6

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 7

    Prepare quinoa as per package instructions if not already cooked.

  • 8

    Assemble the bowl by placing a base of quinoa, topping with roasted sweet potato and crispy tofu. Adjust seasoning as desired and serve warm.

Crispy Baked Tofu with Roasted Sweet Potato and Quinoa 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 and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato and Quinoa Bowl

Enjoy a hearty bowl featuring crispy baked tofu, tender roasted sweet potato, and fluffy quinoa. This dish combines textures and subtle flavors from herbs and spices, delivering a balanced meal that is both satisfying and nutrient-dense.

NUTRITION

539kcal
Protein
34.7g
Fat
13.5g
Carbs
59.2g

SERVINGS

1 serving

INGREDIENTS

350g firm tofu

150g sweet potato

1/2 cup cooked quinoa

1 tsp olive oil

1/2 tsp paprika

1/2 tsp garlic powder

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess water and cut into 1-inch cubes.

  • 3

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

  • 4

    Spread the tofu evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway, until edges are crisp.

  • 5

    While the tofu bakes, peel and cube the sweet potato. Toss with the remaining olive oil, salt, and pepper, and spread on another baking sheet.

  • 6

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 7

    Prepare quinoa as per package instructions if not already cooked.

  • 8

    Assemble the bowl by placing a base of quinoa, topping with roasted sweet potato and crispy tofu. Adjust seasoning as desired and serve warm.