Crispy Tofu and Sweet Potato Bowl

Tofu and sweet potato bowl

Most of my meals during the week come in bowl form. I love a good bowl, because they’re easy to make ahead, and you can switch up the components to suit what you’re craving and what you have in the fridge. Typically I’ll have some sort of protein (tofu, tempeh, beans or lentils, etc.), a carb (grains, sweet potato, squash), and lots of veggies. I love using hummus as a dressing because it’s just so easy, but you can use whatever dressing you’d like.

This bowl stars my favourite crispy tofu, along with some roasted sweet potatoes, crunchy red cabbage that’s sauteed just a little bit, and kale. I love using kale because it’s tough enough to last through a week of meal prep. If you’re prepping these ahead for work, keep all the components separate until the night before.

* I love using Trader Joe’s Everything but the Bagel (EBTB) seasoning because it’s so easy, but if you don’t have any, just season with salt + pepper.

Makes 4 servings

Ingredients
1 block firm tofu, drained and pressed
olive oil
EBTB seasoning*
1 sweet potato, cut into rounds (peel on)
1/2 head red cabbage, shredded
1 tsp tamari
1 tsp curry powder
2 bunches kale, stems removed, shredded
4 tbsp hummus

Directions

Preheat oven to 400. Press all the liquid out of your tofu (the more you press out, the crispier it’ll get) and cut into triangles. Drizzle with olive oil, and toss with EBTB (or salt and pepper), and pour onto a baking sheet lined with parchment paper. Put the sweet potato rounds on another baking sheet, drizzle with oil and season them with EBTB as well. Put both baking sheets in the oven. After about 15 minutes, flip the tofu and sweet potato over. The sweet potato will probably be done after about 30 minutes, the tofu will likely need an extra 15 minutes to get nice and crispy. Set aside.

Meanwhile, heat a drizzle of olive oil in a large skillet over medium heat. Add red cabbage, and season with tamari and curry powder. Cook, stirring, until tender, about 5 minutes.

To serve, fill four bowls with the shredded kale. Top with a serving of tofu, red cabbage, and 1 tbsp hummus. If making ahead, keep components separate and store in the fridge, and put together the night before.

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