Easy Crispy Tofu Bowl

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This crispy tofu bowl with an easy chipotle tahini sauce is served along side a bed of quinoa, kale, sweet potatoes and avocado. As soon as you take a bite, you'll be obsessed with how flavorful and filling it is!

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Vegan

Keyword: lunch, dinner, tofu, bowl, crispy tofu bowl, quinoa, sweet potatoes, chipotle, tahini, avocado

Servings:

Calories: 667kcal

Author: Natalie Marie

Ingredients

Tofu

1 16 oz extra firm tofu
⅓ cup corn starch
2-3 tbsp olive oil

Kale

2 bunches kale *about 14 oz
1 tbsp lemon juice
1 tbsp olive oil

Bowl

2 medium sweet potatoes, cubed and roasted
2 cups quinoa, prepared
1 avocado, sliced

Chipotle Tahini Sauce

¼ cup tahini
¼ cup avocado oil
1-2 chipotles in adobo sauce
½ tbsp maple syrup
2 tbsp lemon juice
½ tsp garlic powder
¼ tsp sea salt
3-4 tbsp water

Instructions

Preheat the oven to 425F
Chop the sweet potatoes into 1/2 inch cubes. Toss with a bit of olive oil. Bake for 25-30 minutes, or until fork tender.
Next, prepare the quinoa according to the instructions on your package.
Press the tofu to remove moisture, cut into 1 inch long cubes, about 1/4-1/2 inch thick and toss with the corn starch.
In a medium sized non-stick pan, heat up the olive oil on medium heat.
Once the oil is hot enough that the tofu sizzles, place the tofu in a single layer on the pan. Let cook for 2-3 minutes (or until golden brown), flip with a spatula or tongs and cook for an additional 2-3 minutes. Repeat until all the tofu is cooked.
Wash and chop the kale. Add to a bowl, followed by the olive oil and lemon juice and massage for 2-3 minutes.
Add all the sauce ingredients to a food processor and pulse until smooth.
Assemble the bowl: add the kale, quinoa, tofu, and sweet potato to a bowl. Top with sliced avocado and the chipotle dressing and enjoy!

Nutrition