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tofu power bowl with almond sauce in shallow bowl.
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5 from 1 vote

Tofu Power Bowl with Spicy Almond Sauce

Need some healthy dinner inspiration? Our family loves this tofu power bowl with spicy almond sauce for a simple but delicious weeknight dinner option made with tofu, broccoli, cabbage, and a 5 ingredient almond sauce.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Entree, Main Dish
Cuisine: Healthy
Diet: Vegan
Servings: 4
Calories: 521kcal


For the Roasted Veggies

  • 2 tablespoons olive oil
  • 2 small sweet potatoes, chopped
  • 2 small crowns broccoli, chopped
  • 1/4 small purple cabbage, sliced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 dash sea salt and ground black pepper

For the Tofu

Spicy Almond Sauce

  • 1/3 cup creamy almond butter
  • 1/4 cup water
  • 1 1/2 tablespoons soy sauce (tamari if gluten free)
  • 2 teaspoons sriracha
  • 1/2 teaspoon garlic powder

For the Bowl

  • 2 1/4 cups frozen cauliflower rice (or sub grain of your choice)


  • Preheat the oven to 400 degrees Fahrenheit. Line a small baking sheet with parchment paper and set aside.
  • Drain and press tofu in a tofu press or wrapped in paper towels and placed under a heavy object like a book for about 5 minutes.
  • Add chopped sweet potato, broccoli, and purple cabbage to large baking sheet. Add the olive oil, garlic powder, onion power, salt, and pepper. Toss with your hands or a spatula to coat veggies with oil and spices. Bake for 25-35 minutes or until tender.
  • Add the cubed tofu to the small parchment paper lined baking sheet. Sprinkle with garlic powder and paprika. Spray with cooking spray and bake until golden, about 25-30 minutes.
  • While the veggies and tofu bake, make the almond sauce by whisking together all your ingredients together in a small mixing bowl. Make the cauliflower rice in the microwave according to package directions.
  • Assemble bowls by adding cauliflower rice and then topping with roasted vegetables and tofu. Drizzle with almond butter sauce.


Meal prep tips for this recipe:
  • Pre-Chop Veggies: Chop all of your veggies in advance and store in an airtight container in the fridge for up to 3-4 days before using.
  • Roast Veggies: If you want, you could also roast the veggies in advance and store them in the fridge. The roasted veggies will last for 2-3 days in the fridge. My favorite way to reheat them is to toss them in my toaster oven or air fryer to crisp them up again as they get warm.
  • Cook the Grain: If you aren't using cauliflower rice, make your grain base in advance. Cooked starches like quinoa, couscous, rice, and barley will keep well in the fridge in an airtight container for 3-4 days.


Serving: 1serving | Calories: 521kcal | Carbohydrates: 59g | Protein: 27g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Sodium: 489mg | Potassium: 1937mg | Fiber: 17g | Sugar: 15g | Vitamin A: 18524IU | Vitamin C: 349mg | Calcium: 421mg | Iron: 6mg