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

Savor a hearty bowl featuring crispy baked tofu, sweet roasted cubes of sweet potato, vibrant edamame, and fresh spinach. This balanced dish brings together a delightful mix of textures and flavors—from the crunch of the tofu's outer layer to the tender, caramelized sweet potato—making it a nourishing meal perfect for any time of day.

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NUTRITION

481kcal
Protein
35.5g
Fat
18.5g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 medium Sweet Potato

1/2 cup Shelled Edamame

1 cup Spinach

1 tbsp Cornstarch

Olive Oil Spray

Salt (pinch)

Black Pepper (pinch)

1 tsp Paprika

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into cubes.

  • 2

    Place the tofu cubes in a bowl and sprinkle with cornstarch, salt, black pepper, and paprika. Gently toss to coat evenly.

  • 3

    Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 4

    Arrange the seasoned tofu cubes and diced sweet potato on the baking sheet. Roast in the oven for about 25-30 minutes, flipping halfway through, until the tofu is crispy and the sweet potato is tender and slightly caramelized.

  • 5

    While the tofu and sweet potato roast, steam or microwave the edamame until just tender.

  • 6

    Once roasted, assemble the bowl by layering spinach at the base, then add the roasted sweet potato, crispy tofu, and edamame on top.

  • 7

    Drizzle with a bit more olive oil if desired, season with extra salt and pepper to taste, and serve warm.

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

Savor a hearty bowl featuring crispy baked tofu, sweet roasted cubes of sweet potato, vibrant edamame, and fresh spinach. This balanced dish brings together a delightful mix of textures and flavors—from the crunch of the tofu's outer layer to the tender, caramelized sweet potato—making it a nourishing meal perfect for any time of day.

NUTRITION

481kcal
Protein
35.5g
Fat
18.5g
Carbs
45.4g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 medium Sweet Potato

1/2 cup Shelled Edamame

1 cup Spinach

1 tbsp Cornstarch

Olive Oil Spray

Salt (pinch)

Black Pepper (pinch)

1 tsp Paprika

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into cubes.

  • 2

    Place the tofu cubes in a bowl and sprinkle with cornstarch, salt, black pepper, and paprika. Gently toss to coat evenly.

  • 3

    Preheat the oven to 400°F. Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 4

    Arrange the seasoned tofu cubes and diced sweet potato on the baking sheet. Roast in the oven for about 25-30 minutes, flipping halfway through, until the tofu is crispy and the sweet potato is tender and slightly caramelized.

  • 5

    While the tofu and sweet potato roast, steam or microwave the edamame until just tender.

  • 6

    Once roasted, assemble the bowl by layering spinach at the base, then add the roasted sweet potato, crispy tofu, and edamame on top.

  • 7

    Drizzle with a bit more olive oil if desired, season with extra salt and pepper to taste, and serve warm.