Crispy 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 Tofu with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Sweet Potatoes and Broccoli

Enjoy a satisfying meal featuring crispy tofu cubes paired with tender roasted sweet potatoes and vibrant steamed broccoli. The dish offers a delightful combination of textures and flavors, with a subtle crunch from the lightly dusted tofu, a natural sweetness from the sweet potatoes, and a fresh burst from the broccoli.

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NUTRITION

515kcal
Protein
33g
Fat
19.1g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

150g Sweet Potato

100g Broccoli

1 tsp Extra Virgin Olive Oil

1 tbsp Cornstarch

Salt and Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    Cut the firm tofu into 1-inch cubes. Gently press tofu with a paper towel to remove excess moisture.

  • 3

    Place tofu cubes in a bowl and sprinkle with salt, pepper, and cornstarch. Toss to coat evenly.

  • 4

    Peel and cube the sweet potato into bite-size pieces. Toss with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the sweet potato cubes on a baking sheet and roast in the preheated oven for about 20-25 minutes, until tender and slightly caramelized.

  • 6

    While the sweet potatoes roast, steam or lightly saute the broccoli until it is crisp-tender, about 5-7 minutes.

  • 7

    Heat a non-stick skillet over medium-high heat and add the tofu cubes. Cook, turning occasionally, until all sides are golden and crispy, about 8-10 minutes.

  • 8

    Arrange the crispy tofu, roasted sweet potatoes, and broccoli on a plate. Drizzle with any remaining olive oil if desired, and serve immediately.

Crispy 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 Tofu with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Sweet Potatoes and Broccoli

Enjoy a satisfying meal featuring crispy tofu cubes paired with tender roasted sweet potatoes and vibrant steamed broccoli. The dish offers a delightful combination of textures and flavors, with a subtle crunch from the lightly dusted tofu, a natural sweetness from the sweet potatoes, and a fresh burst from the broccoli.

NUTRITION

515kcal
Protein
33g
Fat
19.1g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

150g Sweet Potato

100g Broccoli

1 tsp Extra Virgin Olive Oil

1 tbsp Cornstarch

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Cut the firm tofu into 1-inch cubes. Gently press tofu with a paper towel to remove excess moisture.

  • 3

    Place tofu cubes in a bowl and sprinkle with salt, pepper, and cornstarch. Toss to coat evenly.

  • 4

    Peel and cube the sweet potato into bite-size pieces. Toss with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the sweet potato cubes on a baking sheet and roast in the preheated oven for about 20-25 minutes, until tender and slightly caramelized.

  • 6

    While the sweet potatoes roast, steam or lightly saute the broccoli until it is crisp-tender, about 5-7 minutes.

  • 7

    Heat a non-stick skillet over medium-high heat and add the tofu cubes. Cook, turning occasionally, until all sides are golden and crispy, about 8-10 minutes.

  • 8

    Arrange the crispy tofu, roasted sweet potatoes, and broccoli on a plate. Drizzle with any remaining olive oil if desired, and serve immediately.