Seared Tofu with Garlic Sautéed Spinach and Roasted Sweet Potato

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

Seared Tofu with Garlic Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Tofu with Garlic Sautéed Spinach and Roasted Sweet Potato

Enjoy a vibrant plate featuring perfectly seared tofu paired with tender garlic-sautéed spinach and a side of naturally sweet roasted sweet potato. This flexitarian-friendly dish blends savory spices with a hint of garlic, offering a harmonious balance of flavors and textures that are both satisfying and nourishing.

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NUTRITION

276kcal
Protein
19.6g
Fat
12.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

200g extra firm tofu

100g sweet potato

60g fresh spinach

1 garlic clove

1/2 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) for roasting the sweet potato.

  • 2

    Wash and dice the sweet potato into 1/2-inch cubes. Toss with a pinch of salt and place on a baking sheet lined with parchment paper. Roast for about 20-25 minutes until tender and lightly browned.

  • 3

    Press the tofu gently with paper towels to remove excess moisture. Cut into 1/2-inch thick slices.

  • 4

    Season the tofu slices lightly with salt and pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the tofu slices and sear for about 3-4 minutes per side until golden and slightly crispy. Remove and set aside.

  • 6

    Lower the heat to medium. Add 1/2 tsp olive oil and the minced garlic (or finely chopped from the clove) to the skillet. Sauté for about 30 seconds until fragrant.

  • 7

    Add the spinach to the skillet and toss with the garlic for 1-2 minutes until just wilted. Season with a pinch of salt and pepper.

  • 8

    Plate the seared tofu alongside the garlic sautéed spinach and roasted sweet potato. Serve warm and enjoy.

Seared Tofu with Garlic Sautéed Spinach and Roasted Sweet Potato

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

Seared Tofu with Garlic Sautéed Spinach and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Tofu with Garlic Sautéed Spinach and Roasted Sweet Potato

Enjoy a vibrant plate featuring perfectly seared tofu paired with tender garlic-sautéed spinach and a side of naturally sweet roasted sweet potato. This flexitarian-friendly dish blends savory spices with a hint of garlic, offering a harmonious balance of flavors and textures that are both satisfying and nourishing.

NUTRITION

276kcal
Protein
19.6g
Fat
12.2g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

200g extra firm tofu

100g sweet potato

60g fresh spinach

1 garlic clove

1/2 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) for roasting the sweet potato.

  • 2

    Wash and dice the sweet potato into 1/2-inch cubes. Toss with a pinch of salt and place on a baking sheet lined with parchment paper. Roast for about 20-25 minutes until tender and lightly browned.

  • 3

    Press the tofu gently with paper towels to remove excess moisture. Cut into 1/2-inch thick slices.

  • 4

    Season the tofu slices lightly with salt and pepper on both sides.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the tofu slices and sear for about 3-4 minutes per side until golden and slightly crispy. Remove and set aside.

  • 6

    Lower the heat to medium. Add 1/2 tsp olive oil and the minced garlic (or finely chopped from the clove) to the skillet. Sauté for about 30 seconds until fragrant.

  • 7

    Add the spinach to the skillet and toss with the garlic for 1-2 minutes until just wilted. Season with a pinch of salt and pepper.

  • 8

    Plate the seared tofu alongside the garlic sautéed spinach and roasted sweet potato. Serve warm and enjoy.