Name: Baked Tofu with Roasted Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Firm tofu; 1 medium Sweet potato; 0.5 cup Low-fat cottage cheese; 0.25 tbsp Olive oil; 1 tbsp Nutritional yeast; 0.5 tbsp Hemp hearts; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Baked Tofu with Roasted Sweet Potato

Crispy baked tofu and tender roasted sweet potatoes served over a creamy, protein-rich cottage cheese base with a nutty sprinkle of hemp hearts.

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NUTRITION

Protein

38.5g

Fat

16.2g

Carbs

46.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Firm tofu

1 medium Sweet potato

0.5 cup Low-fat cottage cheese

0.25 tbsp Olive oil

1 tbsp Nutritional yeast

0.5 tbsp Hemp hearts

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
3
Peel the sweet potato and cut it into 1-inch cubes similar in size to the tofu.
4
In a large mixing bowl, toss the tofu and sweet potato cubes with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.
5
Spread the mixture in a single layer on the prepared baking sheet and bake for 25-30 minutes, tossing halfway through, until the tofu is crisp and the sweet potatoes are tender.
6
While the vegetables roast, stir the nutritional yeast into the cottage cheese in a small bowl.
7
Spread the cottage cheese mixture onto the base of a plate or bowl.
8
Top with the roasted tofu and sweet potatoes, then garnish with hemp hearts for a final boost of protein and crunch.