Crispy Baked Tofu with Roasted Broccoli and Sweet Potatoes

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

Crispy Baked Tofu with Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Sweet Potatoes

Enjoy a hearty, plant-powered meal featuring crispy baked tofu paired with tender roasted broccoli and sweet potatoes. The tofu is marinated in a blend of light seasonings for an added crunch, while the vegetables are roasted to bring out their natural sweetness—a satisfying combination that's as nutritious as it is delicious.

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NUTRITION

545kcal
Protein
33.5g
Fat
25g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

350g Extra-Firm Tofu

1 cup Broccoli (approx. 150g)

1 small Sweet Potato (approx. 130g)

0.5 tbsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu lightly to remove excess moisture, then cut it into bite-sized cubes.

  • 3

    In a bowl, toss the tofu cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 4

    Spread the tofu cubes on one side of the baking sheet. Drizzle with a portion of the olive oil.

  • 5

    Chop the broccoli into florets and dice the sweet potato into evenly sized chunks. Place them on the other side of the baking sheet.

  • 6

    Toss the vegetables with a light drizzle of olive oil, salt, and pepper.

  • 7

    Place the baking sheet in the oven and roast for 25-30 minutes, turning the tofu and vegetables halfway through, until the tofu is crispy and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and serve warm.

Crispy Baked Tofu with Roasted Broccoli and Sweet Potatoes

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

Crispy Baked Tofu with Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Sweet Potatoes

Enjoy a hearty, plant-powered meal featuring crispy baked tofu paired with tender roasted broccoli and sweet potatoes. The tofu is marinated in a blend of light seasonings for an added crunch, while the vegetables are roasted to bring out their natural sweetness—a satisfying combination that's as nutritious as it is delicious.

NUTRITION

545kcal
Protein
33.5g
Fat
25g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

350g Extra-Firm Tofu

1 cup Broccoli (approx. 150g)

1 small Sweet Potato (approx. 130g)

0.5 tbsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu lightly to remove excess moisture, then cut it into bite-sized cubes.

  • 3

    In a bowl, toss the tofu cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 4

    Spread the tofu cubes on one side of the baking sheet. Drizzle with a portion of the olive oil.

  • 5

    Chop the broccoli into florets and dice the sweet potato into evenly sized chunks. Place them on the other side of the baking sheet.

  • 6

    Toss the vegetables with a light drizzle of olive oil, salt, and pepper.

  • 7

    Place the baking sheet in the oven and roast for 25-30 minutes, turning the tofu and vegetables halfway through, until the tofu is crispy and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and serve warm.