Name: Crispy Tofu and Roasted Sweet Potato with Zucchini and Chayote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Extra Firm Tofu, cubed; 75g Shrimp, peeled and deveined; 100g Sweet Potato, diced; 100g Zucchini, sliced; 100g Chayote, diced; 1 tsp Olive Oil; 50g Non-fat Greek Yogurt

Crispy Tofu and Roasted Sweet Potato with Zucchini and Chayote

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

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Sweet Potato with Zucchini and Chayote

Oven-roasted tofu, shrimp, and sweet potatoes tossed with tender zucchini and chayote, finished with a cool and creamy Greek yogurt herb sauce.

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NUTRITION

Protein

42.7g

Fat

14.9g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu, cubed

75g Shrimp, peeled and deveined

100g Sweet Potato, diced

100g Zucchini, sliced

100g Chayote, diced

1 tsp Olive Oil

50g Non-fat Greek Yogurt

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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 tofu firmly between paper towels to remove excess moisture then cut into 1-inch cubes.
3
Toss the tofu, diced sweet potato, zucchini, and chayote in a bowl with olive oil, salt, and pepper.
4
Spread the vegetables and tofu in a single layer on the baking sheet and roast for 20 minutes.
5
Remove the tray from the oven, add the shrimp to the pan, and roast for an additional 5 to 7 minutes until the shrimp are pink and opaque.
6
While the tray roasts, whisk the Greek yogurt with a teaspoon of water and a pinch of dried herbs to create a thin sauce.
7
Plate the roasted mixture and drizzle the creamy yogurt sauce over the top before serving.