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, wholesome dish featuring crispy baked tofu enhanced with a light dusting of cornstarch and nutritional yeast, paired with roasted broccoli and a tender, naturally sweet potato. The dish is roasted to perfection, offering an irresistible crunch and a medley of rich, comforting flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

572kcal
Protein
37g
Fat
26.9g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 cup chopped Broccoli

1 medium Sweet Potato

1 tbsp Olive Oil

1 tbsp Cornstarch

2 tbsp Nutritional Yeast

Salt, Black Pepper, Garlic Powder to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture. Once drained, cut the tofu into bite-sized cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch, nutritional yeast, a pinch of salt, black pepper, and garlic powder until evenly coated.

  • 4

    Place the tofu on a baking sheet lined with parchment paper. Drizzle a small amount of olive oil over the tofu to enhance crispiness.

  • 5

    Cut the sweet potato into cubes or slices and chop the broccoli into florets. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 6

    Arrange the sweet potato and broccoli on a separate baking sheet.

  • 7

    Place both baking sheets in the preheated oven. Roast the vegetables for about 25-30 minutes, stirring halfway through until tender and slightly caramelized.

  • 8

    At the same time, bake the tofu for approximately 20-25 minutes, flipping once halfway through, until it becomes golden and crispy.

  • 9

    Once everything is cooked, plate the crispy baked tofu alongside the roasted broccoli and sweet potato.

  • 10

    Serve warm and enjoy the delightful mix of textures and flavors.

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, wholesome dish featuring crispy baked tofu enhanced with a light dusting of cornstarch and nutritional yeast, paired with roasted broccoli and a tender, naturally sweet potato. The dish is roasted to perfection, offering an irresistible crunch and a medley of rich, comforting flavors.

NUTRITION

572kcal
Protein
37g
Fat
26.9g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1 cup chopped Broccoli

1 medium Sweet Potato

1 tbsp Olive Oil

1 tbsp Cornstarch

2 tbsp Nutritional Yeast

Salt, Black Pepper, Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture. Once drained, cut the tofu into bite-sized cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch, nutritional yeast, a pinch of salt, black pepper, and garlic powder until evenly coated.

  • 4

    Place the tofu on a baking sheet lined with parchment paper. Drizzle a small amount of olive oil over the tofu to enhance crispiness.

  • 5

    Cut the sweet potato into cubes or slices and chop the broccoli into florets. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 6

    Arrange the sweet potato and broccoli on a separate baking sheet.

  • 7

    Place both baking sheets in the preheated oven. Roast the vegetables for about 25-30 minutes, stirring halfway through until tender and slightly caramelized.

  • 8

    At the same time, bake the tofu for approximately 20-25 minutes, flipping once halfway through, until it becomes golden and crispy.

  • 9

    Once everything is cooked, plate the crispy baked tofu alongside the roasted broccoli and sweet potato.

  • 10

    Serve warm and enjoy the delightful mix of textures and flavors.