Name: Buffalo Tofu Sweet Potato Bowls
Ingredients: 2 large or 4 small sweet potatoes, peeled and cubed; 1 Tbsp olive oil; ½ tsp kosher salt, to taste; ¼ tsp freshly ground black pepper, to taste; 2 cups cauliflower florets; 15 oz extra firm tofu, cubed; ¼ cup Buffalo sauce, plus more to serve; 8 oz coleslaw blend; 2 cups shredded kale or romaine; 2 stalks celery, chopped; ¼ cup apple cider vinegar; 2 tsp maple syrup; 2 avocados, peeled and cubed; ½ cup Vegan Dinner Club’s Creamy Vegan Ranch Dressing or store-bought; ¼ cup vegan bleu cheese crumbles (optional)

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

Units Scale

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)

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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.