Crispy Sesame Tofu Bowl with Roasted Sweet Potato and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sesame Tofu Bowl with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Sesame Tofu Bowl with Roasted Sweet Potato and Broccoli

Enjoy a vibrant bowl featuring crispy, pan-fried tofu paired with tender roasted sweet potato and broccoli, all tossed in a light sesame sauce. This bowl combines textures and flavors for a satisfying meal that's both protein-packed and energizing.

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NUTRITION

507kcal
Protein
35.1g
Fat
23.9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

0.5 cup Shelled Edamame (≈75g)

100g Sweet Potato

100g Broccoli

1 tbsp Sesame Seeds

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces and cut broccoli into florets.

  • 2

    Toss the sweet potato and broccoli in a bowl with olive oil and a pinch of salt if desired. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, drain and press the tofu to remove excess moisture. Cut the tofu into cubes.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook for 2-3 minutes on each side until all sides are golden and crispy.

  • 5

    In a small bowl, whisk together low-sodium soy sauce, rice vinegar, and sesame seeds to create a light dressing.

  • 6

    If using shelled edamame, steam or microwave them for 2-3 minutes until heated through.

  • 7

    Assemble your bowl by layering the roasted sweet potato, broccoli, and edamame. Place the crispy tofu on top and drizzle the dressing over the bowl.

  • 8

    Serve immediately and enjoy your nutrient-packed, flavorful bowl.

Crispy Sesame Tofu Bowl with Roasted Sweet Potato and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sesame Tofu Bowl with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Sesame Tofu Bowl with Roasted Sweet Potato and Broccoli

Enjoy a vibrant bowl featuring crispy, pan-fried tofu paired with tender roasted sweet potato and broccoli, all tossed in a light sesame sauce. This bowl combines textures and flavors for a satisfying meal that's both protein-packed and energizing.

NUTRITION

507kcal
Protein
35.1g
Fat
23.9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

0.5 cup Shelled Edamame (≈75g)

100g Sweet Potato

100g Broccoli

1 tbsp Sesame Seeds

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces and cut broccoli into florets.

  • 2

    Toss the sweet potato and broccoli in a bowl with olive oil and a pinch of salt if desired. Spread them on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, drain and press the tofu to remove excess moisture. Cut the tofu into cubes.

  • 4

    Heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook for 2-3 minutes on each side until all sides are golden and crispy.

  • 5

    In a small bowl, whisk together low-sodium soy sauce, rice vinegar, and sesame seeds to create a light dressing.

  • 6

    If using shelled edamame, steam or microwave them for 2-3 minutes until heated through.

  • 7

    Assemble your bowl by layering the roasted sweet potato, broccoli, and edamame. Place the crispy tofu on top and drizzle the dressing over the bowl.

  • 8

    Serve immediately and enjoy your nutrient-packed, flavorful bowl.