SWEET POTATO TOFU BOWLS

These easy sweet potato tofu bowls are a great way to eat healthy while keeping things simple. No need to be overwhelmed with what to make for dinner – get back to basics and enjoy these healthy bowls for a wholesome plant-based meal. Bonus – these bowls pack in 22 grams of protein and 14 grams of dietary fibre each!

SWEET POTATO TOFU BOWLS

INGREDIENTS
For the Baked Tofu
  1. 1 package medium, firm or extra-firm tofu, chopped into cubes, triangles or slabs
  2. splash or soy sauce or gluten-free tamari
  3. 1 tsp black pepper
  4. 1 tsp garlic powder

For Each Bowl
  1. 1/2 cup (125 gram) sliced sweet potato
  2. 1-2 cups chopped broccoli (per bowl)
  3. 1-2 cups white or cremini mushrooms (per bowl)
  4. 1/2 a sliced red pepper
  5. 1-2 cups de-stemmed and chopped, lightly cooked kale or spinach (or a big handful of raw salad greens of choice)

INSTRUCTIONS
  • Pre-heat the oven to 425 degrees F.
  • Cut the tofu into desired shapes and place in a bowl. Toss with a generous splash of soy sauce or tamari and a good sprinkle of garlic powder and black pepper. Lay the pieces on a parchment or silicone mat-lined baking tray.
  • Slice your sweet potato and lay the slices on a parchment or silicone mat-lined baking tray. Place the sweet potato and tofu in the oven at the same time and bake for 30-40 minutes, flipping them both half way through. When the sweet potato is tender and the tofu is nice and browned, they’re done.
  • To make the broccoli and mushrooms, add the chopped pecies to a non-stick skillet and cook over medium-high heat for 10 minutes until browned and tender. Only stir or shake the pan occasionally so they can get nice and browned.