Crispy Baked Tofu with Roasted Sweet Potato Bowl

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

Crispy Baked Tofu with Roasted Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Bowl

Enjoy a vibrant bowl featuring crispy baked tofu tossed with a light tahini drizzle, complemented by tender roasted sweet potato cubes, nutrient-packed kale, and protein-rich edamame. This meal is bursting with texture and flavor, making every bite satisfying and energizing.

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NUTRITION

652kcal
Protein
38.7g
Fat
29g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Shelled Edamame (approx. 75g)

150g Sweet Potato

1 cup Chopped Kale

1 tbsp Tahini

1 tbsp Cornstarch

1 tbsp Soy Sauce

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.

  • 2

    In a bowl, gently toss the tofu cubes with soy sauce, cornstarch, smoked paprika, and garlic powder until evenly coated.

  • 3

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly drizzle with olive oil.

  • 4

    Spread the tofu cubes on the baking sheet in a single layer and bake for 25-30 minutes, flipping halfway, until crispy and golden.

  • 5

    Meanwhile, peel and cut the sweet potato into 1/2-inch cubes. Toss them lightly in olive oil, a pinch of salt, and additional smoked paprika if desired. Roast in the oven on a separate tray for about 20-25 minutes until tender and slightly caramelized.

  • 6

    While tofu and sweet potatoes are baking, massage the chopped kale with a small drizzle of olive oil and a pinch of salt to soften its texture.

  • 7

    If using frozen edamame, steam or microwave until heated through.

  • 8

    Assemble the bowl by layering the roasted sweet potato, crispy tofu, massaged kale, and edamame. Drizzle the tahini over the top and serve immediately.

Crispy Baked Tofu with Roasted Sweet Potato Bowl

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

Crispy Baked Tofu with Roasted Sweet Potato Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Sweet Potato Bowl

Enjoy a vibrant bowl featuring crispy baked tofu tossed with a light tahini drizzle, complemented by tender roasted sweet potato cubes, nutrient-packed kale, and protein-rich edamame. This meal is bursting with texture and flavor, making every bite satisfying and energizing.

NUTRITION

652kcal
Protein
38.7g
Fat
29g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1/2 cup Shelled Edamame (approx. 75g)

150g Sweet Potato

1 cup Chopped Kale

1 tbsp Tahini

1 tbsp Cornstarch

1 tbsp Soy Sauce

1 tsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.

  • 2

    In a bowl, gently toss the tofu cubes with soy sauce, cornstarch, smoked paprika, and garlic powder until evenly coated.

  • 3

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly drizzle with olive oil.

  • 4

    Spread the tofu cubes on the baking sheet in a single layer and bake for 25-30 minutes, flipping halfway, until crispy and golden.

  • 5

    Meanwhile, peel and cut the sweet potato into 1/2-inch cubes. Toss them lightly in olive oil, a pinch of salt, and additional smoked paprika if desired. Roast in the oven on a separate tray for about 20-25 minutes until tender and slightly caramelized.

  • 6

    While tofu and sweet potatoes are baking, massage the chopped kale with a small drizzle of olive oil and a pinch of salt to soften its texture.

  • 7

    If using frozen edamame, steam or microwave until heated through.

  • 8

    Assemble the bowl by layering the roasted sweet potato, crispy tofu, massaged kale, and edamame. Drizzle the tahini over the top and serve immediately.