Name: Roasted Tofu and Sweet Potato Rice Bowl
Prep time: 10 min
Cook time: 35 min
Ingredients: 14 ounces firm tofu (drained, excess liquid removed, cubed); 1 tablespoon corn starch; 1 cup sweet potato (peeled, cubed); 1 cup broccoli florets; 1/2 cup red onion (sliced); 2 tablespoons olive oil; 1 1/2 cup brown jasmine rice (cooked); 1 teaspoon coriander; 1 teaspoon granulated garlic; 1 teaspoon Aleppo pepper; 1/2 teaspoon turmeric; 1/8 teaspoon ground cloves; 1/2 teaspoon fine sea salt

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If you’re looking for a completely fuss-free and nutritious tofu sweet potato recipe, then my Roasted Tofu and Sweet Potato Rice Bowl is just what you need!This easy sheet pan dinner is perfect for meal preps and is definitely going to become one of your favorite meatless meals!

roasted sheet-pan tofu and sweet potato rice bowl — Roasted Tofu and Sweet Potato Rice Bowl.

Original Post: July 2022 | Post Updated: January 2026

Sheet pan recipes are truly one of the best things and they are a kitchen savior! Whether you are a first time tofu eater or a seasoned one, you will love the natural sweetness of the sweet potatoes and the mild spiciness of the tofu.

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Why this recipe works

Nutrient dense: This Tofu and Sweet Potato Rice Bowl also includes fresh broccoli adding even more nutritional benefits to this dish.
Great for meal prep: Just like my Tofu and Lentils, this tofu recipe holds up well in the fridge for a couple of days making it great for your meal preps.
Versatile: Similar to my Tofu Scramble Tacos, enjoy this dish for breakfast, lunch or dinner. Mix up the vegetables you use and try it with mushrooms, cauliflower, butternut squash, zucchini or carrots.
Pairs well with other vegetarian favorites: Serve with a side of Parmesan Cauliflower Steaks, Cauliflower Tabbouleh, Roasted Butternut Squash and Cauliflower, on top of Murasaki Sweet Potato Salad or Rosemary Carrots.

Ingredients you’ll need

Extra firm tofu.
Sweet potato.
Red onion.
Broccoli florets.
Extra virgin olive oil.
Corn starch.
Brown jasmine rice.
Spices. Such as garlic powder,coriander, turmeric, cloves and Aleppo Pepper. You can substitute with cayenne if you can’t find Aleppo.
Salt.
Optional toppings: sesame seeds, chili flakes, chopped green onions, cilantro, etc.

How to make this Tofu and Sweet Potato Rice Bowl

Step One: Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Gather the spices into a pinch bowl and whisk to combine.

Step Two: Starting with the tofu, remove from the package and place the block on top of a clean kitchen towel or paper towels. The best tofu press is to cover the tofu with another kitchen paper towel, and place a flat cutting board on top. Press out the excess water. Slice the tofu into 4 sections and repeat the process by pressing out the extra liquid. Let tofu drain for at least 10 minutes.

Step Three: Cube the tofu up and place on the sheet pan. Toss the tofu pieces with the cornstarch and let it sit. Meanwhile, wash and peel the sweet potato and dice into cubes. Place the sweet potato cubes on the sheet pan.

sliced tofu — For perfect cubes, cut tofu block into 4 sections. Then cut those sections in half.

cubed tofu — For perfect cubes, cut tofu block into 4 sections. Then cut those sections in half.

unique spice blend — Unique spice blend gives this tofu mild spiciness.

tofu and vegetables on the sheet pan — Unique spice blend gives this tofu mild spiciness.

Step Four: Slice the red onion. For the broccoli, cut the florets in half so that they are somewhat uniform in size with the tofu and sweet potato. Add them to the sheet pan.

Step Five: Drizzle with the olive oil and sprinkle the spice mixture over the top. Gently toss the tofu and veggies to combine with the olive oil and the spices.

Step Six: Roast for 20 minutes and then give it a stir. Continue to roast for another 15 minutes. Once the tofu and sweet potato are a nice golden brown and tender, remove the sheet pan from the oven. Add a pinch of salt and let it cool for a couple of minutes.

Storing and reheating

Store any left overs in an airtight container for 2-3 days in the fridge.

Helpful tips

Do not overcrowd the sheet pan.
Be sure to drain the tofu well.
Use firm or extra firm.

close up picture of roasted sheet pan tofu and sweet potato rice bowl

Serving suggestions

Sprinkle optional toppings like Turmeric Chickpeas , chopped green onions, sesame seeds, red pepper flakes or fresh herbs for added flavor and visual appeal.
A dash of chili sesame oil over the top makes it next level. You can also add hot sauce on top.
Keep this dish low carb and use cauliflower rice.
Serve with any type of rice, black beans are a nice side dish or serve with tortillas.

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Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!

Roasted Tofu and Sweet Potato Rice Bowl

Kristina Cadelina

If you're looking for a completely fuss-free and nutritious meal, then my Roasted Tofu and Sweet Potato Rice Bowl is just what you need! Whether you are a first time tofu eater or a seasoned one, you will love the natural sweetness of the sweet potato and the mild spiciness of the tofu.

5 from 1 vote

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Prep Time 10

Cook Time 35

Course Dinner, Lunch, Main Course

Cuisine Middle Eastern, Vegan, Vegetarian

Servings

Calories 413 kcal

Equipment

Ingredients

14 ounces firm tofu drained, excess liquid removed, cubed
1 tablespoon corn starch
1 cup sweet potato peeled, cubed
1 cup broccoli florets
1/2 cup red onion sliced
2 tablespoons olive oil
1 1/2 cup brown jasmine rice cooked

Spice Blend

1 teaspoon coriander
1 teaspoon granulated garlic
1 teaspoon Aleppo pepper
1/2 teaspoon turmeric
1/8 teaspoon ground cloves
1/2 teaspoon fine sea salt

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Instructions

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Gather the spices into a pinch bowl and whisk to combine.
Starting with the tofu, remove from the package and place the block on top of a clean kitchen towel or paper towels. Cover with another kitchen or paper towel, and place a flat cutting board on top. Press out the excess water. Slice the tofu into 4 sections and repeat the process with presssing out the extra liquid. Let tofu drain for at least 10 minutes.
Cube the tofu up and place on the sheet pan. Toss the tofu with the cornstarch and let sit.
Meanwhile, wash and peel the sweet potato and dice into cubes. Place it on the sheet pan.
Slice the red onion. For the broccoli, cut the florets in half so that they are somewhat uniform in size with the tofu and sweet potato. Add them to the sheet pan.
Drizzle with the olive and then add then evenly distribute the spice mixture over the top. Gently toss the tofu and veggies to combine with the oilve oil and the spices.
Roast for 20 minutes and then give it a stir. Continue to roast for another 15-20 minutes.
Serve with brown jasmine rice or your favorite rice.

Notes

Notes:

Storing and reheating: Store any left overs in an airtight container for 2-3 days in the fridge.Reheat in the microwave for 1-2 minutes.

Helpful tips:

Do not overcrowd the sheet pan.
Be sure to drain the tofu well/
Use firm or extra firm tofu.

Nutrition

Calories: 413kcalCarbohydrates: 52gProtein: 17gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 450mgPotassium: 621mgFiber: 6gSugar: 8gVitamin A: 18326IUVitamin C: 46mgCalcium: 231mgIron: 3mg

Keyword Sheet Pan Tofu

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