Vegan Sweet Potato Tofu Bowl


Step 1. Use a Y-peeler or a large cabbage peeler to slice the tofu into thin sheets. Or crumble the tofu with your hands into small pieces.

Step 2. Mix the tamari, coconut aminos, chipotle powder, and garlic powder. Transfer the tofu to the bowl with the marinade. Gently toss the tofu until it is evenly coated in the marinade.

Step 3. Transfer the sweet potato to a large baking sheet. Add a drizzle of olive oil, Aleppo pepper, and salt to taste. Toss to coat the wedges evenly.

Step 4. Transfer the shallots to a second large baking sheet. Add a drizzle of olive oil and salt to taste.

Step 4. Transfer the tofu to a third large, rimmed baking sheet. Spread the pieces in an even layer. Roast the tofu and veggies for about 20 minutes, or until caramelized and tender.

Step 6. Place the torn kale into a large bowl. Add the olive oil, lemon juice, garlic, and salt. Massage the kale until bright green and shiny.

Step 7. Add the tofu, quinoa, pepitas, and shallots. Toss to combine. Serve topped with the sweet potato..

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