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 and wholesome dish featuring crispy baked tofu, perfectly roasted broccoli, and tender sweet potatoes. The vibrant textures and flavors make it a balanced meal that is both nutritious and satisfying.

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NUTRITION

465kcal
Protein
35.9g
Fat
12.7g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

150g Broccoli

1 medium Sweet Potato

1 teaspoon Olive Oil

1 tablespoon Tamari or Soy Sauce

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and 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 for at least 15 minutes to remove excess moisture, then cut it into cubes.

  • 3

    In a bowl, toss the tofu cubes with tamari (or soy sauce), garlic powder, smoked paprika, salt, and pepper.

  • 4

    Spread the tofu cubes on half of the prepared baking sheet. Drizzle a small amount of olive oil over them.

  • 5

    Peel and chop the sweet potato into 1/2-inch cubes. Toss with a drizzle of olive oil, salt, and pepper, and place on the other half of the baking sheet.

  • 6

    Cut the broccoli into florets, toss lightly with olive oil, salt, and pepper, and add to the baking sheet.

  • 7

    Bake for 25-30 minutes, flipping the tofu and vegetables halfway through, until the tofu is crispy on the edges 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 and wholesome dish featuring crispy baked tofu, perfectly roasted broccoli, and tender sweet potatoes. The vibrant textures and flavors make it a balanced meal that is both nutritious and satisfying.

NUTRITION

465kcal
Protein
35.9g
Fat
12.7g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

150g Broccoli

1 medium Sweet Potato

1 teaspoon Olive Oil

1 tablespoon Tamari or Soy Sauce

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the tofu cubes with tamari (or soy sauce), garlic powder, smoked paprika, salt, and pepper.

  • 4

    Spread the tofu cubes on half of the prepared baking sheet. Drizzle a small amount of olive oil over them.

  • 5

    Peel and chop the sweet potato into 1/2-inch cubes. Toss with a drizzle of olive oil, salt, and pepper, and place on the other half of the baking sheet.

  • 6

    Cut the broccoli into florets, toss lightly with olive oil, salt, and pepper, and add to the baking sheet.

  • 7

    Bake for 25-30 minutes, flipping the tofu and vegetables halfway through, until the tofu is crispy on the edges and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and serve warm.