Crispy Baked 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 Baked Tofu with Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Sweet Potatoes

A vibrant, nutrient-packed dish featuring crispy baked tofu paired with tender roasted broccoli and sweet potatoes. The tofu is marinated with a blend of garlic and smoky spices, then baked to perfection, while the vegetables are lightly tossed in olive oil and seasonings. This hearty bowl delivers a delightful mix of textures and flavors, making it a perfect clean-eating option for any meal of the day.

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NUTRITION

583kcal
Protein
34.3g
Fat
33.2g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

350 grams Firm Tofu

150 grams Broccoli

150 grams Sweet Potato

1 tablespoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Drain the tofu and press it to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with half of the olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 4

    Peel and dice the sweet potato into bite-sized cubes. Break the broccoli into florets.

  • 5

    In a separate bowl, toss the sweet potatoes and broccoli with the remaining olive oil, salt, and pepper.

  • 6

    Spread the tofu, sweet potatoes, and broccoli evenly on the baking sheet, ensuring they are in a single layer.

  • 7

    Bake for 25-30 minutes, stirring halfway through, until the tofu edges turn crispy and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and serve warm, enjoying the contrast of crispy tofu with the soft, roasted vegetables.

Crispy Baked 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 Baked Tofu with Roasted Broccoli and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Sweet Potatoes

A vibrant, nutrient-packed dish featuring crispy baked tofu paired with tender roasted broccoli and sweet potatoes. The tofu is marinated with a blend of garlic and smoky spices, then baked to perfection, while the vegetables are lightly tossed in olive oil and seasonings. This hearty bowl delivers a delightful mix of textures and flavors, making it a perfect clean-eating option for any meal of the day.

NUTRITION

583kcal
Protein
34.3g
Fat
33.2g
Carbs
53.2g

SERVINGS

1 serving

INGREDIENTS

350 grams Firm Tofu

150 grams Broccoli

150 grams Sweet Potato

1 tablespoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Drain the tofu and press it to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with half of the olive oil, garlic powder, smoked paprika, salt, and pepper.

  • 4

    Peel and dice the sweet potato into bite-sized cubes. Break the broccoli into florets.

  • 5

    In a separate bowl, toss the sweet potatoes and broccoli with the remaining olive oil, salt, and pepper.

  • 6

    Spread the tofu, sweet potatoes, and broccoli evenly on the baking sheet, ensuring they are in a single layer.

  • 7

    Bake for 25-30 minutes, stirring halfway through, until the tofu edges turn crispy and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and serve warm, enjoying the contrast of crispy tofu with the soft, roasted vegetables.