Sweet Potato Tofu Bowls

Name: Sweet Potato Tofu Bowls
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 package medium, firm or extra-firm tofu, chopped into cubes, triangles or slabs; splash or soy sauce or gluten-free tamari; 1 tsp black pepper; 1 tsp garlic powder; 1/2 cup (125 gram) sliced sweet potato; 1-2 cups chopped broccoli (per bowl); 1-2 cups white or cremini mushrooms (per bowl); 1/2 a sliced red pepper; 1-2 cups de-stemmed and chopped, lightly cooked kale or spinach (or a big handful of raw salad greens of choice)

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Author : Deryn Macey

easy 6 ingredient plant based

Ingredients

Remove All · Remove Spices · Remove Staples

1 package medium, firm or extra-firm tofu, chopped into cubes, triangles or slabssplash or soy sauce or gluten-free tamari1 tsp black pepper1 tsp garlic powder1/2 cup (125 gram) sliced sweet potato1-2 cups chopped broccoli (per bowl)1-2 cups white or cremini mushrooms (per bowl)1/2 a sliced red pepper1-2 cups de-stemmed and chopped, lightly cooked kale or spinach (or a big handful of raw salad greens of choice)

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Instructions

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Step 1

Pre-heat the oven to 425 degrees F.

Step 2

Cut the tofu into desired shapes and place in a bowl. Toss with a generous splash of soy sauce or tamari and a good sprinkle of garlic powder and black pepper. Lay the pieces on a parchment or silicone mat-lined baking tray.

Step 3

Slice your sweet potato and lay the slices on a parchment or silicone mat-lined baking tray. Place the sweet potato and tofu in the oven at the same time and bake for 30-40 minutes, flipping them both half way through. When the sweet potato is tender and the tofu is nice and browned, they’re done.

Step 4

To make the broccoli and mushrooms, add the chopped pecies to a non-stick skillet and cook over medium-high heat for 10 minutes until browned and tender. Only stir or shake the pan occasionally so they can get nice and browned.

Step 5

To make the kale or spinach, use a steamer or just heat in a pan with a splash of water until the leaves are a nice, bright green and just slightly softened. Or if you’re using raw salad greens, just add a bit handful to a bowl then top with the rest of the ingredients.

Step 6

Add all of the ingredients to a bowl.

Step 7

Optional: drizzle with hoisin sauce, sweet chili sauce, almond pad thai sauce, teriyaki sauce, almond satay sauce or coconut peanut sauce.