VEGAN 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.

INGREDIENTS:
For the Baked Tofu:
  • 1 package medium, firm or extra-firm tofu, chopped into cubes, triangles or slabs
  • splash or soy sauce or gluten-free tamari
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • For Each Bowl
  • 1/2 cup (125 gram) sliced sweet potato
  • 1-2 cups chopped broccoli (per bowl)
  • 1-2 cups white or cremini mushrooms (per bowl)
  • 1/2 a sliced red pepper
  • 1-2 cups de-stemmed and chopped, lightly cooked kale or spinach (or a big handful of raw salad greens of choice)
VEGAN SWEET POTATO TOFU BOWLS #VEGAN #DINNER #ENTREE #GLUTENFREE #HEALTHY

INSTRUCTIONS:
  1. Pre-heat the oven to 425 degrees F.
  2. 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.
  3. 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.
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  6. GET FULL RECIPE>>https://runningonrealfood.com/vegan-sweet-potato-tofu-bowls/


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