Crispy Baked Tofu with Roasted Sweet Potatoes and Broccoli

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

Crispy Baked Tofu with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potatoes and Broccoli

Enjoy a hearty, plant-powered dish that features wonderfully crispy baked tofu, perfectly roasted sweet potatoes, and tender broccoli florets. This vibrant meal is seasoned with a blend of garlic powder, paprika, and black pepper to deliver a satisfying crunch and depth of flavor, making it an ideal balanced dinner.

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NUTRITION

582kcal
Protein
48.2g
Fat
25.4g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1 medium Sweet Potato

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

1 tsp Paprika

0.5 tsp Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

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

  • 4

    Place the tofu on a baking sheet lined with parchment paper. Drizzle 1 tsp of olive oil over the tofu.

  • 5

    Peel and cube the sweet potato into bite-sized pieces and spread them on another baking sheet. Toss with a pinch of salt and a drizzle of olive oil if desired.

  • 6

    Place the tofu and sweet potato in the preheated oven. Bake the tofu for approximately 25-30 minutes, flipping halfway through, and the sweet potato for about 30-35 minutes until tender and slightly crispy.

  • 7

    Meanwhile, prepare the broccoli by cutting it into florets. Steam or roast the broccoli for about 6-8 minutes until bright green and slightly tender.

  • 8

    Once all components are cooked, plate the crispy tofu, roasted sweet potato, and broccoli. Serve warm and enjoy your balanced, flavorful meal.

Crispy Baked Tofu with Roasted Sweet Potatoes and Broccoli

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

Crispy Baked Tofu with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potatoes and Broccoli

Enjoy a hearty, plant-powered dish that features wonderfully crispy baked tofu, perfectly roasted sweet potatoes, and tender broccoli florets. This vibrant meal is seasoned with a blend of garlic powder, paprika, and black pepper to deliver a satisfying crunch and depth of flavor, making it an ideal balanced dinner.

NUTRITION

582kcal
Protein
48.2g
Fat
25.4g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1 medium Sweet Potato

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

1 tsp Paprika

0.5 tsp Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

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

  • 4

    Place the tofu on a baking sheet lined with parchment paper. Drizzle 1 tsp of olive oil over the tofu.

  • 5

    Peel and cube the sweet potato into bite-sized pieces and spread them on another baking sheet. Toss with a pinch of salt and a drizzle of olive oil if desired.

  • 6

    Place the tofu and sweet potato in the preheated oven. Bake the tofu for approximately 25-30 minutes, flipping halfway through, and the sweet potato for about 30-35 minutes until tender and slightly crispy.

  • 7

    Meanwhile, prepare the broccoli by cutting it into florets. Steam or roast the broccoli for about 6-8 minutes until bright green and slightly tender.

  • 8

    Once all components are cooked, plate the crispy tofu, roasted sweet potato, and broccoli. Serve warm and enjoy your balanced, flavorful meal.