Crispy, oven-baked tofu bites generously coated in zesty buffalo sauce, nestled atop a bed of tender roasted sweet potato cubes and a tangy coleslaw. These Buffalo Tofu Sweet Potato Bowls are a symphony of flavor and texture in every forkful.
Table of Contents
These bowls came together as a fun experiment in the kitchen. I’m spicy challenged so I’m always looking for ways to counterbalance the heat level in a recipe. I love the flavor of buffalo sauce but definitely need complementary flavors to mellow out the spice. I was inspired by a buffalo tofu recipe I saw in a cookbook that was breaded and fried, and thought…how can I simplify this and add a little sweetness?
Sweet potatoes were my answer! Our Creamy Vegan Ranch Dressing, (get access to my full recipe library for less than $5 a month), was a natural pairing for the Buffalo sauce in these bowls, and from there, I continued to build my perfect bowl. Tangy, simple mayo-less coleslaw, slices of creamy avocado and crumbles of earthy vegan bleu cheese all are part of these Buffalo Tofu Sweet Potato Bowls that are my new favorite vegan bowl recipe.
Why I Love This Recipe
This meal is a vegan twist that’s spicy, tangy, and irresistibly savory. The combination of crispy, spicy buffalo tofu and the natural sweetness of roasted sweet potatoes creates an unexpectedly satisfying contrast of flavors and textures. Your taste buds are not only tantalized with the zesty mix of flavors, but you can also indulge guilt-free because everything is baked, not fried.
This recipe is great for serving the family “food bar style” so that everyone can customize their own bowl. Simply, plate the ingredients on a large serving platter alongside bowls. Use a mix of sweet potatoes and Russet potatoes to give the fam more options. In addition to the slaw, you can include chopped carrots and celery for a traditional pairing with buffalo wings. Although tofu is the star in these Buffalo bowls, non vegans can easily swap chicken so everyone can eat the same meal.
What is Buffalo Sauce?
Buffalo sauce is a spicy and tangy condiment that is commonly used to coat chicken wings, tofu, or other proteins. It’s known for its distinctive flavor profile, characterized by a combination of heat from hot sauce and the richness of butter. The sauce typically consists of a base of hot sauce (often made with cayenne pepper or other chili peppers), butter, vinegar, and various seasonings.
The result is vibrant in color and packs a fiery punch, making it a popular choice for adding flavor and heat to various dishes. Buffalo sauce is commonly used in recipes like buffalo wings, where the sauce is coated onto fried or baked chicken wings, creating crave-worthy snacks. These wings are most commonly veganized with tofu, cauliflower, or tempeh, providing the same zesty flavor without the use of animal products.
Ingredients & Substitutions for Buffalo Tofu Sweet Potato Bowls
You just need a handful of ingredients to make these plant-astic bowls:
Extra Firm Tofu
Tofu is your go-to plant-powered protein source for this recipe because it quickly and easily absorbs the buffalo sauce while crisping up in the oven. My go to is Trader Joe’s High Protein Organic Super Firm Tofu.
Sweet Potatoes
Roasted sweet potato cubes add the perfect amount of natural sweetness and hearty texture. (As mentioned above, swap in a Russet potato or a combo for more options.) Cut the potatoes as small as possible to cook and crisp quicker.
Cauliflower Florets
In a nod to traditional Buffalo wings, most vegan recipes swap cauliflower for chicken so we included the florets in these bowls for effect!
Buffalo Sauce
THE sauce that brings the party to these bowls! It adds a spicy and tangy kick to the tofu, infusing it with bold flavor. I love Primal Kitchen’s avocado oil plant-based version.
Ranch Dressing
Creamy and tangy, this dressing enhances the overall YUM factor in these bowls. We’re using our homemade recipe but you can easily swap a plant-based store-bought dressing. (This one from Follow Your Heart is a good choice.)
Coleslaw
Instead of greens, a quick and easy coleslaw adds vibrancy and crunch to the bowls. It includes chopped celery too as a nod to the traditional veggies served alongside Buffalo wings. I like this kit from Trader Joe’s (without the dressing).
Substitutions
Ditch the oil by tossing your sweet potatoes with vegetable broth (but note they won’t get as crispy).
Sub Pumfu or a soy free tempeh if you’re looking for a soy-less plant protein.
How to Make Buffalo Tofu Sweet Potato Bowls
- Roast:
Peel and cube the sweet potatoes. Then, roast until fork tender and crispy.
- Coat:
Combine the tofu and cauliflower florets with buffalo sauce so that they are generously coated. Place in the oven with the potatoes when there is about 10 minutes of cook time left.
- Toss:
Meanwhile, mix the coleslaw ingredients together and set aside until ready to assemble the bowls.
- Serve:
Layer the bowls with the potatoes, tofu and cauliflower, slaw and toppings before drizzling with more buffalo sauce and ranch dressing.\
Meal Prep & Storage Tips
Speed up the prep in these Buffalo Tofu Sweet Potato Bowls by preparing the ranch dressing ahead of time. You can also prep the potatoes, tofu and cauliflower in advance, and then just reheat in the oven for 10 minutes to crisp up.
These bowls are best eaten when served, but individual ingredients can be stored separately in air-tight containers in the refrigerator for a week.
How to Serve Buffalo Tofu Sweet Potato Bowls
Try one of these options for sharing this recipe with your family:
Food Bar:
-
- Place each the coleslaw, tofu, sweet potatoes and cauliflower on a huge serving platter.
-
- Surround the platter with smaller dishes of the toppings, buffalo sauce and ranch dressing.
-
- Serve with bowls for everyone to make their own dish.
Family Style:
-
- Set bowls of each ingredient in the center of the table for each family member to pass around and fill their bowl.
Sweet Potato Boats:
-
- As an alternative to layering the ingredients on top of roasted sweet potato cubes, bake whole potatoes, slice in half and scoop out the flesh.
-
- Combine with the tofu and cauliflower and re-stuff the potato with the filling.
-
- Top with the remaining ingredients or serve the slaw on the side.
Sweet Potato Tots or Fries:
-
- Swap the roasted sweet potato cubes with tots or fries for a “nacho-like” meal.
FAQs
Can I use a different protein instead of tofu?
Is Buffalo Sauce really spicy?
Can I fry the potatoes instead of bake them?
Can I make these bowls ahead of time?
What's the best way to store leftovers?
@thestephaniedreyer A vegan twist that's spicy, tangy, and irresistibly savory. Crispy, oven-baked tofu bites are generously coated in zesty buffalo sauce, nestled atop a bed of tender roasted sweet potato cubes and a tangy coleslaw. Elevate your taste buds with these Buffalo Tofu Sweet Potato Bowls! Full recipe up on our blog (link 👇🏼). #buffalotofu #sweetpotatobowl #veganrecipes ♬ original sound - thestephaniedreyer
Buffalo Tofu Sweet Potato Bowls
Description
Crispy, oven-baked tofu bites generously coated in zesty buffalo sauce, nestled atop a bed of tender roasted sweet potato cubes and a tangy coleslaw. These Buffalo Tofu Sweet Potato Bowls are a symphony of flavor and texture in every forkful.
Ingredients
- 2 large or 4 small sweet potatoes, peeled and cubed
- 1 Tbsp olive oil
- 1/2 tsp kosher salt, to taste
- 1/4 tsp freshly ground black pepper, to taste
- 2 cups cauliflower florets
- 15 oz extra firm tofu, cubed
- 1/4 cup Buffalo sauce, plus more to serve
- 8 oz coleslaw blend
- 2 cups shredded kale or romaine
- 2 stalks celery, chopped
- 1/4 cup apple cider vinegar
- 2 tsp maple syrup
- 2 avocados, peeled and cubed
- 1/2 cup Vegan Dinner Club’s Creamy Vegan Ranch Dressing or store-bought
- 1/4 cup vegan bleu cheese crumbles (optional)
Instructions
- Heat the oven: Preheat to 400°F.
- Bake the potatoes: Place the sweet potato on a baking sheet lined with parchment paper or a silpat mat, and drizzle with the olive oil, salt and pepper. Toss to combine and spread out across the sheet. Bake for 20-30 minutes until cooked through and slightly crispy.
- Prepare the tofu and cauliflower: Meanwhile, in a large mixing bowl, combine the tofu, cauliflower and Buffalo sauce. Season with salt to taste. Spread out on a baking sheet lined with parchment paper or a silpat mat.
- Make the coleslaw: In another bowl, whisk together the apple cider vinegar and maple syrup. Add the slaw, kale or romaine, and celery, stirring well to combine.
- Bake the tofu and cauliflower: When the sweet potatoes have about 10 minutes left of cooking time, place the baking sheet with the tofu and cauliflower in the oven. Bake for 7-10 minutes until cooked through.
- Serve: divide the sweet potato among four bowls. Continue with the tofu and cauliflower. Add the slaw and avocado. Drizzle with more Buffalo sauce and Creamy Vegan Ranch to taste. Spoon the bleu cheese crumbles on top, if using.
Notes
- Ditch the oil: Use vegetable broth.
- Soy Allergy? Instead of tofu, use Pumfu or a soy free tempeh.
- Spoiler Alert: Buffalo Tofu Sweet Potato Bowls are best eaten when served, but individual ingredients can be stored separately in air-tight containers in the refrigerator for a week.
- For non vegans: Replace the tofu with chicken.