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Tofu Sweet Potato Bowl with Sweet Tahini Sauce | via veggiechick.com #vegan
Gluten Free, Lunch, Main Dishes, Nut free, Vegan Recipes

Tofu Sweet Potato Bowl with Tahini Sauce

Warm up with this comforting Tofu Sweet Potato Bowl with Tahini Sauce. It’s FULL of amazing sweet and tangy flavors.

Tofu Sweet Potato Bowl with Sweet Tahini Sauce | via veggiechick.com #vegan

Tofu has a bad rap. And I get it. It’s a bit weird looking and pretty flavorless on its own. It took me a little while to get used to the texture and figure out how to cook with it, but now that I do, I cannot get enough. This food is a protein powerhouse and you can use it in SO many ways.

For this particular dish, it’s a bit crispy, which is my favorite way to eat tofu. I do use a teensy bit of oil in this recipe. I’ve been trying to create mostly oil-free recipes lately, but I experimented a lot and I found that the best way to give it that crispy exterior was to add just a teaspoon of oil combined with cornstarch. So good!

I hope you enjoy this comforting Tofu Sweet Potato Bowl. =)

Tofu Sweet Potato Bowl with Sweet Tahini Sauce | via veggiechick.com #vegan

To begin, preheat your oven to 425 degrees. In a large bowl, add the diced sweet potatoes and 1/4 cup vegetable broth. Stir with a spoon until the potatoes are coated, then drain the remaining broth and transfer the sweet potatoes onto a large baking sheet covered in parchment paper, in a single layer spaced evenly. Bake for 40 minutes or until soft when pierced with a fork. Set bowl aside, no need to rinse.

Meanwhile, prepare tofu by removing as much moisture as possible. I use this tofu press, or you can place some paper towels on top and put something heavy on it, for about 15 minutes.

When ready, place the tofu in the same large bowl that you had the sweet potatoes in. Add garlic powder, 1 teaspoon Spanish paprika, salt and pepper. Using hands, mix until coated. Add cornstarch and mix again until coated.

In a large wok, add the oil and turn to medium-high heat. When hot, add tofu and stir occasionally for 10-12 minutes, or until browned and crispy.

Add kale and greens and stir for 1 minute until wilted. Turn heat off and add brown rice.

Tofu Sweet Potato Bowl with Sweet Tahini Sauce | via veggiechick.com #vegan

Stir until warm and remove from heat. Add remaining 1/2 teaspoon Spanish paprika and stir.

Make the Sweet Tahini Sauce. If too thick, add warm water to thin.

Add cooked sweet potatoes to the wok and stir. Distribute to bowls and drizzle with tahini dressing. Serves 4.

Tofu Sweet Potato Bowl with Sweet Tahini Sauce | via veggiechick.com #vegan

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Tofu Sweet Potato Bowl with Tahini Sauce

Warm up with this comforting Tofu Sweet Potato Bowl with Tahini Sauce. It’s FULL of amazing sweet and tangy flavors.

  • Author: Christin McKamey
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55
  • Yield: 4

Ingredients

  • 2 medium sweet potatoes, peeled and evenly diced into 1-inch pieces (about 3 1/2 cups)
  • 1/4 cup unsalted vegetable broth
  • 15 ounces (1 block) extra firm tofu, drained and excess moisture removed, diced into 1×1-inch pieces
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons Spanish paprika, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons cornstarch or amaranth powder
  • 1 teaspoon sunflower, olive or sesame oil
  • 2 cups chopped kale, chard, or spinach (or combination)
  • 2 cups cooked brown rice
  • Sweet Tahini Sauce

Instructions

Preheat oven to 425 degrees. In a large bowl, add diced sweet potatoes and 1/4 cup vegetable broth. Stir with a spoon until coated, drain remaining broth and then transfer the sweet potatoes onto a large baking sheet covered in parchment paper. Place potatoes in a single layer spaced evenly. Bake for 40 minutes or until soft when pierced with a fork. Set bowl aside, no need to rinse.

Meanwhile, prepare tofu by removing as much moisture as possible. I use a tofu press, or I place some paper towels on top and put something heavy on it, for about 15 minutes.

When ready, place the tofu in the same large bowl that you had the sweet potatoes in. Add garlic powder, 1 teaspoon Spanish paprika, salt and pepper. Using hands, mix until coated. Add cornstarch and mix again until coated.

In a large wok, add oil and turn to medium-high heat. When hot, add tofu and stir occasionally for 10-12 minutes, or until browned and crispy.

Add kale and greens and stir for 1 minute until wilted. Turn heat off and add brown rice. Stir until warm and remove from heat. Add remaining 1/2 teaspoon Spanish paprika and stir.

Make the Sweet Tahini Sauce. If too thick, add warm water to thin.

Add cooked sweet potatoes to the wok and stir. Distribute to bowls and drizzle with tahini dressing. Serves 4.

Notes

Each serving is almost 1 1/2 cups. This dish will keep for 4-5 days in the fridge in an airtight container.

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Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

6 Comments

  • How much corn starch should I put into tofu?

    Reply
    • Hi Shoko, sorry about that. I’ve updated the recipe. Usually I put about 2 tablespoons cornstarch. Thanks! =)

      Reply
  • I just made this for dinner and it was amazing! Great recipe! Perfect amount of sweet and spice. Thank you!

    Reply
    • Yay thanks Audrey, so happy you loved it. It’s one of my favorite go-to recipes. =)

      Reply
  • I just made this and it was a delicious meal! I tweaked the recipe a little for our preferences. We like lots of spice so I coated the tofu with 1/2 tsp each of cumin, ginger, turmeric, smoked paprika as well as the cornstarch. I did not mix the brown rice into the dish but used it as a base for the tofu and vegetables in the bowl. The dressing is very good too. Thanks for a recipe I will use again.

    Reply
    • Thank you Ruth!! Your additions sound delicious. So glad you liked it!

      Reply

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