Sweet Potato Tofu Bowl

5 from 5 votes

Sweet Potato Tofu Bowl with crispy tofu bacon bits, roasted sweet potato wedges, massaged kale, quinoa, crunchy roasted pepitas, & crispy shallots. This flavorful recipe is healthy, vegan, and easy to make.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 425kcal

Author: Nisha Melvani

Ingredients

For the tofu:

14 to 16 ounces extra firm tofu pressed and drained
2 tablespoons tamari or soy sauce
1 tablespoon coconut aminos or 2 teaspoons maple syrup mixed with 1 teaspoon water
¾ teaspoon chipotle powder or smoked paprika
¾ teaspoon garlic powder

For roasting:

1 large sweet potato cut into ½-inch-thick wedges
Drizzle of olive oil
Generous dash of Aleppo pepper or ancho chili powder or chipotle powder
Salt to taste
6 medium shallots peeled and quartered, or sliced thinly into rings

For the dressing:

3 tablespoons olive oil
3 tablespoons lemon juice (about 1 medium lemon)
1 large garlic clove

For the salad:

1 pound kale stemmed and torn
1 cup cooked quinoa
½ cup pepitas toasted

Optional seasoning:

Dash of Za'atar
Dash of Aleppo pepper
Herb tahini dressing

Instructions

Prepare tofu: 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 (tofu crumbles).
In a medium bowl, 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. Set aside.
For roasting: Position racks in the upper, middle, and lower thirds of the oven. Preheat the oven to 425ºF.
Transfer the sweet potato to a large baking sheet. Add a generous drizzle of olive oil, Aleppo pepper, and salt to taste. Toss to coat the wedges evenly.
Transfer the shallots to a second large baking sheet. Add a generous drizzle of olive oil and salt to taste.
Transfer the tofu to a third large, rimmed baking sheet. Spread the pieces in an even layer.
Roast for about 20 minutes, or until caramelized and tender, with the sweet potato on the top rack, shallots in the middle, and tofu on the bottom. Toss the vegetables after 10 minutes, and the tofu every 5 minutes.
Massage the kale: Place the torn kale into a large bowl. Add 3 tablespoons olive oil, and lemon juice. Grate or press the garlic onto the kale. Massage the kale until bright green and shiny.
Combine: Add the tofu, quinoa, pepitas, and shallots. Toss to combine. Serve topped with the sweet potato.
Optional seasonings: Sprinkle the salad with Aleppo pepper, and za'atar for extra flavor.

Notes

Quinoa: For one cup of cooked quinoa, use one-third cup dry. Cook in vegetable broth for even more flavor.

Crispy tofu: Spread the tofu in a thin and even layer on a large baking sheet so it browns evenly. Toss frequently so it does not burn.

Seasoning: The seasoning for this salad truly makes it unique. Aleppo pepper and za'atar add spicy, citrusy, and nutty undertones. However, feel free to omit them as needed.

Dressing - This salad has many flavors and does not require additional dressing. However, I enjoy the creaminess of this Lemon Herb Tahini with the sweet potato.

Storage: Refrigerate any remaining salad in an airtight container for up to 4 days.

Nutrition