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 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, the tofu is a bit crispy, which is my favorite way to eat tofu. 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 sesame oil combined with cornstarch.

So good!

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

How to make this Tofu Sweet Potato Bowl:

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.

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.

Helpful Tools:

• Wok– this is a must-have kitchen item for stir fries. The heat is evenly distributed, making it easier to cook veggies evenly.
• Tofu Press– I love having this simple tofu press on hand. It makes pressing the moisture out of the tofu much easier. I generally leave the tofu in this press the night before making this recipe.

If you try this Tofu Sweet Potato Bowl with Tahini Sauce, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. We love to see our recipes being made in YOUR kitchen!

Tofu Sweet Potato Bowl with Tahini Sauce

5 from 27 votes

Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Author: Christin McKamey

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

Print

Equipment

• ▢
  Wok
• ▢
  Baking Sheet
• ▢
  Large Bowl
• ▢
  Small Bowl

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 arrowroot powder
• ▢ 1-2 teaspoons 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 F.
• 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 1/4 cups. This dish will keep for 4-5 days in the fridge in an airtight container.

Nutrition

Serving: 1cup | Calories: 433kcal | Carbohydrates: 68g | Protein: 14.3g | Fat: 12.1g | Sodium: 161.4mg | Sugar: 5.1g

Did you make this recipe?Mention @veggie__chick or tag #veggiechick

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