Crispy 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 Tofu with Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Broccoli and Sweet Potatoes

Enjoy a well-balanced plate featuring crispy, golden tofu paired with tender roasted broccoli and naturally sweet, roasted potatoes. This dish brings together a satisfying crunch with a delightful medley of flavors, perfect for a nourishing dinner that supports your fitness goals.

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NUTRITION

468kcal
Protein
32.8g
Fat
22.1g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

1 small Sweet Potato (approx. 100g)

1 cup Broccoli (chopped, approx. 91g)

1 tsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Preheat your oven to 425°F (220°C).

  • 4

    Peel and cube the sweet potato into bite-sized pieces. Chop the broccoli into florets.

  • 5

    On a baking sheet, toss the sweet potato and broccoli with olive oil, salt, and pepper.

  • 6

    Roast the vegetables in the preheated oven for about 20-25 minutes until tender and slightly charred, stirring halfway through.

  • 7

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, for about 8-10 minutes until all sides are golden and crispy.

  • 8

    Plate the crispy tofu alongside the roasted vegetables and serve warm.

Crispy 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 Tofu with Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Broccoli and Sweet Potatoes

Enjoy a well-balanced plate featuring crispy, golden tofu paired with tender roasted broccoli and naturally sweet, roasted potatoes. This dish brings together a satisfying crunch with a delightful medley of flavors, perfect for a nourishing dinner that supports your fitness goals.

NUTRITION

468kcal
Protein
32.8g
Fat
22.1g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

350g Extra Firm Tofu

1 small Sweet Potato (approx. 100g)

1 cup Broccoli (chopped, approx. 91g)

1 tsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Preheat your oven to 425°F (220°C).

  • 4

    Peel and cube the sweet potato into bite-sized pieces. Chop the broccoli into florets.

  • 5

    On a baking sheet, toss the sweet potato and broccoli with olive oil, salt, and pepper.

  • 6

    Roast the vegetables in the preheated oven for about 20-25 minutes until tender and slightly charred, stirring halfway through.

  • 7

    While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, for about 8-10 minutes until all sides are golden and crispy.

  • 8

    Plate the crispy tofu alongside the roasted vegetables and serve warm.