YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Potato and Greens
Oven-roasted tofu and diced potatoes served over a bed of tender sautéed kale with a sprinkle of savory nutritional yeast.
INGREDIENTS
7 ounces Extra Firm Tofu, cubed
0.4 cup Egg Whites
1 small Red Potato, diced
2 cups raw Kale, chopped
0.75 teaspoon Olive Oil
1 tablespoon Nutritional Yeast
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Press the tofu firmly between paper towels to remove as much moisture as possible, then cut into 1-inch cubes.
Dice the red potato into small half-inch pieces to ensure they cook at the same rate as the tofu.
In a small bowl, whisk the egg whites until slightly frothy.
Dip each tofu cube into the egg whites, then toss in a mixture of nutritional yeast, salt, and garlic powder until coated.
Place the coated tofu and diced potatoes on the baking sheet, misting the potatoes with a tiny bit of olive oil.
Bake for 25-30 minutes, flipping halfway through, until the tofu is crispy and the potatoes are golden brown.
While the tofu roasts, heat the remaining olive oil in a skillet over medium heat and sauté the kale with a splash of water until tender.
Assemble the bowl by placing the crispy tofu and roasted potatoes over the bed of sautéed greens.