Hot Honey Tofu Bowls

Serves: 4

Items Needed:

2 large bowls, baking sheet, pot, jar, cutting board, knife, measuring cups and spoons

Ingredients

Tofu and Sweet Potatoes

• 1 pound extra-firm tofu, cut into large chunks
• 1/2 pound sweet potatoes, cut into bite-sized chunks
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 2 teaspoons Italian seasoning
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon lemon pepper
• Salt and pepper, to taste
• 1-2 tablespoons cornstarch

Quinoa

• 1 tablespoon olive oil
• 1/2 tablespoon garlic, minced
• 1/2 cup quinoa
• 1 cup low-sodium broth or water
• Salt, to taste

Coleslaw

• 3 cups slaw mix
• 1/4 cup mayonnaise
• 1 tablespoon yellow mustard
• Salt and pepper, to taste
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey

Hot Honey Mustard Dressing

• 2 tablespoons honey
• 1/4 cup olive oil
• 2 tablespoons yellow mustard
• 1 1/2 tablespoons apple cider vinegar
• 1/2 teaspoon red pepper flakes
• Salt, to taste

Directions

Tofu and Sweet Potatoes

1. Preheat the oven to 425F. 
2. In a bowl, toss the sweet potatoes and tofu with the olive oil, chili powder, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, salt, pepper, and cornstarch. 
3. Spread the sweet potatoes and tofu on a baking sheet and roast for 30-40 minutes, until tender and slightly crispy on the outside, flipping halfway through. 

 Quinoa

1. Add the olive oil and minced garlic in a pot over medium heat. Sauté for about 1-2 minutes until fragrant. Add the quinoa to the pot and stir to coat it with the oil and garlic. Pour in the broth or water and season with a pinch of salt. 
2. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the quinoa is fully cooked. Turn off the heat but leave covered for about 10 minutes. Remove the lid and fluff with a fork.

Coleslaw

1. In a large bowl, combine mayonnaise, mustard, apple cider vinegar, salt, pepper, and honey. Toss in the slaw mix until well-coated. Chill in the refrigerator until ready to serve.

Hot Honey Mustard Dressing

1. In a jar, combine the honey, olive oil, mustard, apple cider vinegar, red pepper flakes, and salt. Shake until well combined. 

Assemble Bowls

1. Start with a base of the cooked quinoa. Add a portion of the roasted sweet potatoes and tofu. Add a spoonful of coleslaw. Drizzle the hot honey mustard dressing over the tofu and sweet potatoes. Serve immediately. 

This recipe was adapted from Moribyan.com.

Meal Prep Tips

Tofu and Sweet Potatoes: 

• Cut and marinate the tofu and sweet potatoes ahead of time. Store in the refrigerator up to 3 days until ready to cook. 
• Cook the tofu and sweet potatoes and store up to 3 days in the refrigerator. Microwave when ready to eat. 
• This method can be used with many proteins (chicken, beef, shrimp, etc.). If you are using raw meat or seafood, marinate separately from the sweet potatoes. 

Quinoa:

• Use a rice cooked to cook the quinoa ahead of time. Cool and store in the refrigerator for up to 3 days. 

Coleslaw:

• Make the coleslaw ahead of time and store in the refrigerator for up to 3 days. 

Hot Honey Mustard Dressing:

• Make the dressing ahead of time and store in the refrigerator for up to a week. 
• Bring the dressing to room temperature (about 10-15 minutes) before serving. 

Nutrition Information (per 1 bowl)