Crispy Baked Tofu with Roasted Broccoli and Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Sweet Potato

Enjoy a vibrant medley of crispy baked tofu paired with tender roasted broccoli and naturally sweet, roasted sweet potato cubes. A sprinkle of nutrient-dense hemp seeds adds a delightful crunch and extra protein, while a splash of low-sodium soy sauce and a hint of ginger-infused seasoning elevate the flavors of this wholesome dish.

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NUTRITION

578kcal
Protein
43.2g
Fat
17.1g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

150g Broccoli

150g Sweet Potato

20g Hemp Seeds (approx. 2 tbsp)

1 tbsp Low-Sodium Soy Sauce

Cooking Spray

1 tsp Garlic Powder

1 tsp Ginger Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with low-sodium soy sauce, garlic powder, ginger powder, salt, and pepper.

  • 4

    Spread the tofu cubes evenly on one part of the baking sheet. Lightly spray with cooking spray.

  • 5

    Cut the sweet potato into 1/2-inch cubes and separate the broccoli florets. Place them on another section of the baking sheet. Lightly spray with cooking spray and season with a pinch of salt and pepper.

  • 6

    Bake for 25-30 minutes, flipping the tofu and vegetables halfway through, until the tofu becomes crispy on the edges and the vegetables are tender and lightly caramelized.

  • 7

    Once done, remove from the oven and sprinkle hemp seeds over the tofu and vegetables.

  • 8

    Serve warm and enjoy your nutrient-packed meal!

Crispy Baked Tofu with Roasted Broccoli and Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Broccoli and Sweet Potato

Enjoy a vibrant medley of crispy baked tofu paired with tender roasted broccoli and naturally sweet, roasted sweet potato cubes. A sprinkle of nutrient-dense hemp seeds adds a delightful crunch and extra protein, while a splash of low-sodium soy sauce and a hint of ginger-infused seasoning elevate the flavors of this wholesome dish.

NUTRITION

578kcal
Protein
43.2g
Fat
17.1g
Carbs
51.6g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

150g Broccoli

150g Sweet Potato

20g Hemp Seeds (approx. 2 tbsp)

1 tbsp Low-Sodium Soy Sauce

Cooking Spray

1 tsp Garlic Powder

1 tsp Ginger Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture, then cut into bite-sized cubes.

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with low-sodium soy sauce, garlic powder, ginger powder, salt, and pepper.

  • 4

    Spread the tofu cubes evenly on one part of the baking sheet. Lightly spray with cooking spray.

  • 5

    Cut the sweet potato into 1/2-inch cubes and separate the broccoli florets. Place them on another section of the baking sheet. Lightly spray with cooking spray and season with a pinch of salt and pepper.

  • 6

    Bake for 25-30 minutes, flipping the tofu and vegetables halfway through, until the tofu becomes crispy on the edges and the vegetables are tender and lightly caramelized.

  • 7

    Once done, remove from the oven and sprinkle hemp seeds over the tofu and vegetables.

  • 8

    Serve warm and enjoy your nutrient-packed meal!