YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Tofu with Roasted Broccoli and Sweet Potatoes
Savor the satisfying crunch of crispy tofu paired with tender roasted broccoli and naturally sweet, caramelized sweet potatoes. This wholesome sheet pan dinner is packed with vibrant flavors and textures, making every bite a delicious balance of savory and slightly sweet.
INGREDIENTS
300 grams Extra Firm Tofu
150 grams Broccoli Florets
150 grams Sweet Potato
1 tablespoon Extra Virgin Olive Oil
0.5 teaspoon Garlic Powder
0.5 teaspoon Paprika
Salt and Black Pepper to taste
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture and then cut it into 1-inch cubes.
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Peel and dice the sweet potato into 1/2-inch cubes. Cut the broccoli into bite-sized florets.
In a large bowl, gently toss the tofu cubes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
Spread the tofu, sweet potato, and broccoli evenly on the prepared sheet pan, ensuring they are not overcrowded for proper roasting.
Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the tofu edges are crispy and the vegetables are tender and slightly caramelized.
Remove from the oven and serve warm. Enjoy your balanced and delicious sheet pan dinner!