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.
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
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