Crispy Tofu with Roasted Sweet Potatoes and Garlicky Greens

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

Crispy Tofu with Roasted Sweet Potatoes and Garlicky Greens

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Sweet Potatoes and Garlicky Greens

Enjoy a vibrant, nutrient-packed dish featuring crispy tofu, perfectly roasted sweet potatoes, and a garlicky kale sauté that delivers a satisfying crunch and deep infusion of flavors. This meal harmoniously balances earthy sweetness with savory notes for a fulfilling and clean eating experience.

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NUTRITION

532kcal
Protein
36.9g
Fat
25g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

400g Firm Tofu

1 small Sweet Potato (150g)

2 cups chopped Kale

1 Garlic Clove

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    Preheat the oven to 400°F. Dice the sweet potato into 1/2-inch cubes and toss with a pinch of salt and a light drizzle of olive oil. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly crisp on the edges.

  • 3

    Meanwhile, heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until all sides are nicely golden and crispy (about 8-10 minutes). Season lightly with salt and pepper.

  • 4

    In a separate pan, add the remaining olive oil and sauté the minced garlic for about 30 seconds until fragrant. Add the chopped kale and cook for 3-4 minutes until just wilted but still vibrant. Season with a pinch of salt.

  • 5

    Plate the crispy tofu with a side of roasted sweet potatoes and top with warm garlicky kale. Enjoy this balanced dish that satisfies both flavor and nutritional goals.

Crispy Tofu with Roasted Sweet Potatoes and Garlicky Greens

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

Crispy Tofu with Roasted Sweet Potatoes and Garlicky Greens

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Sweet Potatoes and Garlicky Greens

Enjoy a vibrant, nutrient-packed dish featuring crispy tofu, perfectly roasted sweet potatoes, and a garlicky kale sauté that delivers a satisfying crunch and deep infusion of flavors. This meal harmoniously balances earthy sweetness with savory notes for a fulfilling and clean eating experience.

NUTRITION

532kcal
Protein
36.9g
Fat
25g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

400g Firm Tofu

1 small Sweet Potato (150g)

2 cups chopped Kale

1 Garlic Clove

1 teaspoon Olive Oil

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    Preheat the oven to 400°F. Dice the sweet potato into 1/2-inch cubes and toss with a pinch of salt and a light drizzle of olive oil. Spread evenly on a baking sheet and roast for 20-25 minutes until tender and slightly crisp on the edges.

  • 3

    Meanwhile, heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until all sides are nicely golden and crispy (about 8-10 minutes). Season lightly with salt and pepper.

  • 4

    In a separate pan, add the remaining olive oil and sauté the minced garlic for about 30 seconds until fragrant. Add the chopped kale and cook for 3-4 minutes until just wilted but still vibrant. Season with a pinch of salt.

  • 5

    Plate the crispy tofu with a side of roasted sweet potatoes and top with warm garlicky kale. Enjoy this balanced dish that satisfies both flavor and nutritional goals.