Pan-Seared Tofu with Roasted Sweet Potatoes and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Tofu with Roasted Sweet Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tofu with Roasted Sweet Potatoes and Sautéed Spinach

Crispy pan-seared tofu paired with tender roasted sweet potatoes and garlic-sautéed spinach, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

439kcal
Protein
55.4g
Fat
18.7g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

300g Super Firm Tofu, pressed and cubed

80g Sweet Potato, cubed

150g Fresh Spinach

0.6 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with a tiny drop of olive oil and a pinch of sea salt, then roast for 20 minutes until tender and slightly browned.

  • 3

    While the potatoes roast, pat the super firm tofu dry and cut into uniform cubes.

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining olive oil and sear the tofu cubes for 3-4 minutes per side until they develop a golden, crispy exterior.

  • 5

    Push the tofu to one side of the pan, add the minced garlic for 30 seconds until fragrant, then toss in the fresh spinach.

  • 6

    Sauté the spinach quickly until just wilted, about 1-2 minutes.

  • 7

    Plate the roasted sweet potatoes alongside the crispy tofu and sautéed spinach, then drizzle everything with fresh lemon juice before serving.

Pan-Seared Tofu with Roasted Sweet Potatoes and Sautéed Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Tofu with Roasted Sweet Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tofu with Roasted Sweet Potatoes and Sautéed Spinach

Crispy pan-seared tofu paired with tender roasted sweet potatoes and garlic-sautéed spinach, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

439kcal
Protein
55.4g
Fat
18.7g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

300g Super Firm Tofu, pressed and cubed

80g Sweet Potato, cubed

150g Fresh Spinach

0.6 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with a tiny drop of olive oil and a pinch of sea salt, then roast for 20 minutes until tender and slightly browned.

  • 3

    While the potatoes roast, pat the super firm tofu dry and cut into uniform cubes.

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining olive oil and sear the tofu cubes for 3-4 minutes per side until they develop a golden, crispy exterior.

  • 5

    Push the tofu to one side of the pan, add the minced garlic for 30 seconds until fragrant, then toss in the fresh spinach.

  • 6

    Sauté the spinach quickly until just wilted, about 1-2 minutes.

  • 7

    Plate the roasted sweet potatoes alongside the crispy tofu and sautéed spinach, then drizzle everything with fresh lemon juice before serving.