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

Enjoy a vibrant bowl featuring crispy baked tofu paired with tender roasted sweet potato, hearty chickpeas, nutritious quinoa, and fresh broccoli, all lightly drizzled with olive oil. This dish offers a balance of textures and flavors that make every bite satisfying and wholesome.

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NUTRITION

570kcal
Protein
32.7g
Fat
12.9g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

220 grams Firm Tofu

100 grams Sweet Potato

1/2 cup Chickpeas

1 cup Broccoli

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Press the firm tofu to remove excess moisture, then cut it into cubes.

  • 3

    Toss the tofu cubes with a light drizzle of olive oil and your favorite seasonings such as salt, pepper, and a pinch of paprika. Spread them on a baking sheet lined with parchment paper.

  • 4

    Peel and cube the sweet potato into bite-sized pieces. Toss with a little olive oil, salt, and pepper, and spread on a separate baking sheet.

  • 5

    Roast the tofu and sweet potato in the oven. Bake tofu for about 25-30 minutes until edges are golden and crispy, and sweet potato cubes for about 20-25 minutes until tender, turning halfway.

  • 6

    While the tofu and sweet potato roast, gently warm the chickpeas in a small pan with a dash of seasoning if desired.

  • 7

    Prepare the broccoli by lightly steaming or serving raw, according to your texture preference.

  • 8

    Assemble the bowl by layering the roasted sweet potato, crispy tofu, chickpeas, steamed or fresh broccoli, and cooked quinoa.

  • 9

    Finish with an additional light drizzle of olive oil if desired, 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

Enjoy a vibrant bowl featuring crispy baked tofu paired with tender roasted sweet potato, hearty chickpeas, nutritious quinoa, and fresh broccoli, all lightly drizzled with olive oil. This dish offers a balance of textures and flavors that make every bite satisfying and wholesome.

NUTRITION

570kcal
Protein
32.7g
Fat
12.9g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

220 grams Firm Tofu

100 grams Sweet Potato

1/2 cup Chickpeas

1 cup Broccoli

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Press the firm tofu to remove excess moisture, then cut it into cubes.

  • 3

    Toss the tofu cubes with a light drizzle of olive oil and your favorite seasonings such as salt, pepper, and a pinch of paprika. Spread them on a baking sheet lined with parchment paper.

  • 4

    Peel and cube the sweet potato into bite-sized pieces. Toss with a little olive oil, salt, and pepper, and spread on a separate baking sheet.

  • 5

    Roast the tofu and sweet potato in the oven. Bake tofu for about 25-30 minutes until edges are golden and crispy, and sweet potato cubes for about 20-25 minutes until tender, turning halfway.

  • 6

    While the tofu and sweet potato roast, gently warm the chickpeas in a small pan with a dash of seasoning if desired.

  • 7

    Prepare the broccoli by lightly steaming or serving raw, according to your texture preference.

  • 8

    Assemble the bowl by layering the roasted sweet potato, crispy tofu, chickpeas, steamed or fresh broccoli, and cooked quinoa.

  • 9

    Finish with an additional light drizzle of olive oil if desired, and serve warm.