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tofu sweet potato recipe

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 minutes
Cook Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Middle Eastern, Vegan, Vegetarian
Servings 3
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

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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