YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Sweet Potatoes and Broccoli
Savor the satisfying crunch of perfectly baked tofu paired with tender roasted sweet potatoes, vibrant broccoli, and a pop of protein-packed edamame. This dish offers a delightful medley of textures and flavors, combining golden crispy tofu with natural sweetness and a fresh, green finish—a wholesome meal that keeps your taste buds and body energized.
INGREDIENTS
300g Extra Firm Tofu
1 medium Sweet Potato (approx. 150g)
1 cup Broccoli (approx. 91g)
0.5 cup Shelled Edamame (approx. 75g)
1 tbsp Olive Oil
1 tbsp Nutritional Yeast (optional)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
In a bowl, toss tofu cubes with olive oil, salt, pepper, and nutritional yeast if using, ensuring all pieces are evenly coated.
Spread the tofu cubes on one side of the baking sheet and bake for 25-30 minutes, turning halfway through until they are crispy and golden.
Meanwhile, peel and cube the sweet potato into bite-sized pieces. Toss with a little olive oil, salt, and pepper, and place on another baking sheet.
Add the sweet potato cubes into the oven and roast for about 20-25 minutes until tender and lightly caramelized.
Cut the broccoli into florets, toss lightly in olive oil with salt and pepper, and add to the baking sheet during the last 10-12 minutes of cooking to keep them vibrant and crisp.
Prepare the shelled edamame by either steaming or microwaving them for 3-5 minutes until heated through.
Remove baked tofu, roasted sweet potatoes, and broccoli from the oven. Combine or plate separately as desired.
Top with the warm edamame and serve immediately, enjoying the contrast of textures and flavors in this balanced dish.