Crispy Coconut Aminos Tofu with Roasted Sweet Potato and Quinoa

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

Crispy Coconut Aminos Tofu with Roasted Sweet Potato and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Coconut Aminos Tofu with Roasted Sweet Potato and Quinoa

Savor the satisfying crunch of crispy tofu lightly glazed in coconut aminos paired with tender roasted sweet potato and fluffy quinoa, accented by roasted chickpeas for an extra protein boost. This balanced bowl melds sweet and savory notes for a hearty and nutrient-packed meal.

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NUTRITION

594kcal
Protein
35.3g
Fat
22.1g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

50g Chickpeas

1/2 cup Cooked Quinoa

1 medium Sweet Potato

1 tbsp Coconut Aminos

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then pat dry and cut into cubes.

  • 2

    In a bowl, gently toss tofu cubes with coconut aminos, garlic powder, and smoked paprika. Let marinate for 10-15 minutes.

  • 3

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

  • 4

    Toss diced sweet potato and chickpeas with a drizzle of olive oil, a pinch of garlic powder, and smoked paprika. Spread evenly on a baking sheet.

  • 5

    Roast the sweet potato and chickpeas in the oven for 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 6

    While roasting, cook quinoa according to package instructions if not already prepared, then fluff with a fork.

  • 7

    In a non-stick skillet, lightly sauté the marinated tofu over medium-high heat until crispy on all sides, about 5-7 minutes.

  • 8

    To assemble, layer the cooked quinoa in a bowl, top with roasted sweet potato and chickpeas, and finish with the crispy tofu.

  • 9

    Serve warm and enjoy your balanced, protein-packed meal.

Crispy Coconut Aminos Tofu with Roasted Sweet Potato and Quinoa

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

Crispy Coconut Aminos Tofu with Roasted Sweet Potato and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Coconut Aminos Tofu with Roasted Sweet Potato and Quinoa

Savor the satisfying crunch of crispy tofu lightly glazed in coconut aminos paired with tender roasted sweet potato and fluffy quinoa, accented by roasted chickpeas for an extra protein boost. This balanced bowl melds sweet and savory notes for a hearty and nutrient-packed meal.

NUTRITION

594kcal
Protein
35.3g
Fat
22.1g
Carbs
68.4g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

50g Chickpeas

1/2 cup Cooked Quinoa

1 medium Sweet Potato

1 tbsp Coconut Aminos

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then pat dry and cut into cubes.

  • 2

    In a bowl, gently toss tofu cubes with coconut aminos, garlic powder, and smoked paprika. Let marinate for 10-15 minutes.

  • 3

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

  • 4

    Toss diced sweet potato and chickpeas with a drizzle of olive oil, a pinch of garlic powder, and smoked paprika. Spread evenly on a baking sheet.

  • 5

    Roast the sweet potato and chickpeas in the oven for 20-25 minutes until tender and slightly crispy, stirring halfway through.

  • 6

    While roasting, cook quinoa according to package instructions if not already prepared, then fluff with a fork.

  • 7

    In a non-stick skillet, lightly sauté the marinated tofu over medium-high heat until crispy on all sides, about 5-7 minutes.

  • 8

    To assemble, layer the cooked quinoa in a bowl, top with roasted sweet potato and chickpeas, and finish with the crispy tofu.

  • 9

    Serve warm and enjoy your balanced, protein-packed meal.