Herb-Roasted Tofu with Roasted Sweet Potato and Broccoli

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

Herb-Roasted Tofu with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tofu with Roasted Sweet Potato and Broccoli

Sheet-pan roasted tofu cubes, sweet potato wedges, and broccoli florets tossed in a savory herb blend with a hint of garlic and a golden, crispy finish.

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NUTRITION

512kcal
Protein
17.7g
Fat
28.2g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Extra Firm Tofu, cubed

1 medium Sweet Potato, cut into wedges

1 cup Broccoli florets

1.5 tbsp Olive Oil

0.5 tsp Dried Rosemary

0.5 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Press the extra firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    Peel the sweet potato and cut it into 1/2-inch thick wedges or cubes.

  • 4

    In a large mixing bowl, combine the tofu cubes, sweet potato wedges, and broccoli florets.

  • 5

    Drizzle with olive oil and sprinkle with dried rosemary, garlic powder, salt, and pepper.

  • 6

    Toss everything thoroughly until the ingredients are evenly coated with the oil and spices.

  • 7

    Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for air to circulate.

  • 8

    Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the sweet potatoes are tender and the tofu has a golden, crispy finish.

Herb-Roasted Tofu with Roasted Sweet Potato and Broccoli

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

Herb-Roasted Tofu with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Tofu with Roasted Sweet Potato and Broccoli

Sheet-pan roasted tofu cubes, sweet potato wedges, and broccoli florets tossed in a savory herb blend with a hint of garlic and a golden, crispy finish.

NUTRITION

512kcal
Protein
17.7g
Fat
28.2g
Carbs
50.9g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Extra Firm Tofu, cubed

1 medium Sweet Potato, cut into wedges

1 cup Broccoli florets

1.5 tbsp Olive Oil

0.5 tsp Dried Rosemary

0.5 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Press the extra firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    Peel the sweet potato and cut it into 1/2-inch thick wedges or cubes.

  • 4

    In a large mixing bowl, combine the tofu cubes, sweet potato wedges, and broccoli florets.

  • 5

    Drizzle with olive oil and sprinkle with dried rosemary, garlic powder, salt, and pepper.

  • 6

    Toss everything thoroughly until the ingredients are evenly coated with the oil and spices.

  • 7

    Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for air to circulate.

  • 8

    Roast for 25 to 30 minutes, tossing the ingredients halfway through, until the sweet potatoes are tender and the tofu has a golden, crispy finish.