Sweet Potato & Tofu Grain Bowl

5 steps

Prep:1h

Love & Lemons Simple Feel Good Food, pages 66-77, by Jeanine Donofrio

Updated at: Thu, 22 May 2025 00:05:12 GMT

Nutrition balance score

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Ingredients

4 servings

2 bagsFarro

or brown rice

Cashew Gochujang Sauce

Baked Tofu

14 ouncesextra-firm tofu

baked, patted dry and cubed

2 tablespoonstamari

1 ½ teaspoonsavocado oil

½ teaspoonsriracha

1 tablespooncornstarch

Roasted Sweet Potatoes

2sweet potatoes

medium, cut into 1-inch chunks

1 tablespoonextra-virgin olive oil

for drizzling

1 teaspoonsea salt

black pepper

Instructions

Tofu

Step 1

Cut tofu into cubes and drain for 30 mins. Preheat oven to 425* and line a baking sheet with parchment paper.

Step 2

After 30 minutes, place the tofu in a mixing bowl, drizzle with the tamari, avocado oil, sriracha, and sprinkle with the cornstarch. Toss to coat and spread evenly on the baking sheet. Bake for 20 to 25 minutes, or until browned around the edges.

Roasted Sweet Potatoes

Step 3

While the tofu is draining, clean and cut the sweet potatoes. Line another baking sheet with parchment paper.

Step 4

Place the sweet potatoes in a mixing bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat and spread evenly on the sheet. Roast until the sweet potatoes are tender and browned around the edges for 25 to 30 minutes.

Step 5

Make the Cashew Gochujang Sauce while the potatoes and tofu are baking.