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 hearty, crispy tofu dish paired with roasted broccoli and sweet potatoes. This vibrant plate is seasoned simply to highlight the natural flavors of each ingredient while delivering a satisfying crunch and comforting warmth, perfect for a balanced meal any time of the day.

Try 3 days free, then $12.99 / mo.

NUTRITION

580kcal
Protein
34g
Fat
28.8g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

1 medium Sweet Potato (~150g)

150g Broccoli

1 tbsp Olive Oil

1 tbsp Cornstarch

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into 1-inch cubes and trim the broccoli into bite-sized florets.

  • 2

    Toss the sweet potato cubes and broccoli florets in half of the olive oil, and season lightly with salt and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 20-25 minutes, stirring halfway through to ensure even cooking.

  • 4

    Meanwhile, drain the tofu and press it gently to remove excess water. Cut the tofu into 1/2-inch thick slices or cubes.

  • 5

    In a shallow bowl, sprinkle the tofu pieces with salt and pepper. Add cornstarch and gently toss to coat all sides evenly.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Once hot, add the tofu pieces and fry until each side is golden and crispy, about 3-4 minutes per side.

  • 7

    Once the vegetables are roasted and the tofu is crispy, plate them together. Optionally, drizzle any desired extra seasoning or a squeeze of lemon over the dish for an extra zing.

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 hearty, crispy tofu dish paired with roasted broccoli and sweet potatoes. This vibrant plate is seasoned simply to highlight the natural flavors of each ingredient while delivering a satisfying crunch and comforting warmth, perfect for a balanced meal any time of the day.

NUTRITION

580kcal
Protein
34g
Fat
28.8g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

1 medium Sweet Potato (~150g)

150g Broccoli

1 tbsp Olive Oil

1 tbsp Cornstarch

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and dice the sweet potato into 1-inch cubes and trim the broccoli into bite-sized florets.

  • 2

    Toss the sweet potato cubes and broccoli florets in half of the olive oil, and season lightly with salt and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 20-25 minutes, stirring halfway through to ensure even cooking.

  • 4

    Meanwhile, drain the tofu and press it gently to remove excess water. Cut the tofu into 1/2-inch thick slices or cubes.

  • 5

    In a shallow bowl, sprinkle the tofu pieces with salt and pepper. Add cornstarch and gently toss to coat all sides evenly.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Once hot, add the tofu pieces and fry until each side is golden and crispy, about 3-4 minutes per side.

  • 7

    Once the vegetables are roasted and the tofu is crispy, plate them together. Optionally, drizzle any desired extra seasoning or a squeeze of lemon over the dish for an extra zing.