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If you’ve seen the viral Sweetgreen hot honey chicken bowl, this is my vegetarian spin – and honestly, it might be even better. Crispy tofu, sweet roasted potatoes, crunchy slaw, and that sweet-spicy honey mustard situation… it’s a full-on flavor moment!
Love tofu recipes? You need to try our Tofu Mac and Cheese as well as our Orange Tofu and our Crispy Tofu Cutlets!
Why you’ll love this protein rich tofu recipe!
Admittedly, I’ve never been to Sweetgreen but people RAVE about it. I looked it up recently only to realize that there aren’t any locations ANYWHERE near me and looking at their menu, they don’t really have any good vegetarian options anyways. So, we’re creating our own VEGETARIAN version of their viral Hot Honey chicken bowls!
Why You’ll Love This Recipe
- Big Sweetgreen flavor, made at home
- Perfect balance of sweet, spicy, creamy, and crunchy
- High-protein vegetarian dinner that actually fills you up
- Great for meal prep (components hold up well!)
Ingredients needed
The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
For the tofu
- Super firm tofu – best for getting that crispy texture without extra pressing but extra-firm or firm tofu also works well
- Soy sauce – adds umami and saltiness
- Cornstarch – key for crispiness
- A mix of spices
For the sweet potatoes
- Sweet potatoes – adds natural sweetness and heartiness
- Cornstarch – helps them get lightly crispy
- Spices
For the slaw
- Purple cabbage + carrots – crunchy, fresh contrast
- Greek yogurt – creamy base with a protein boost
- Apple cider vinegar – for tang
- Hot honey – sweet heat that we all love!
- Mustard + lime juice – brightness and depth
For the honey mustard dressing
- Dijon mustard
- Olive oil
- Hot honey
- Apple cider vinegar
How to Make It
Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Prep the tofu and place in a large bowl. Toss together with the soy sauce, olive oil, spices, and cornstarch. Air fry or pan fry until crispy.
- Toss the sweet potato on a baking sheet with cornstarch, spices, salt, and pepper. Roast until tender and lightly golden on the outisde.
- Make the coleslaw by whisking together the dressing in a large bowl. Toss in the red cabbage and carrots until coated.
- Cook the quinoa until tender. Assemble the bowls by evenly dividing the ingredients into 4 portions.
Recipe Tips
- Tear the tofu instead of cubing for more craggly, crispy edges
- Don’t overcrowd the tofu (air fryer OR pan) → this is key for crispiness
- Use super firm tofu if you can….total game changer! Trader Joe’s has some that I love and it’s relatively inexpensive ~$2.99 a block
- Let the slaw sit 10–15 minutes before serving for best flavor
Hot Honey Tofu Bowls
Video
Ingredients
For the tofu:
- 2 blocks super firm tofu, or extra-firm tofu, pressed
- 1 tablespoon soy sauce
- ¼ cup cornstarch
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon salt and pepper, each
For the sweet potatoes:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt + pepper, each
- 1 teaspoon cornstarch
For the slaw:
- 3 cups shredded purple cabbage
- 1 ½ cups shredded carrots
- ¾ cup greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot honey
- ½ tablespoon mustard
- 1 tablespoon lime juice
- Salt and pepper to taste
For the honey mustard dressing
- 2 tablespoon dijon mustard
- ¼ cup olive oil
- 1 ½ tablespoon hot honey
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1 cup of uncooked quinoa
Instructions
- Cook the quinoa. Prepare the quinoa according to package instructions. Fluff with a fork and set aside to cool slightly.
- Roast the sweet potatoes. Preheat the oven to 425°F. Add the diced sweet potatoes to a large baking sheet. Toss with olive oil, cornstarch, garlic powder, paprika, salt, and pepper until evenly coated. Spread into a single layer and roast for 25–30 minutes, flipping halfway through, until fork-tender and lightly crispy on the edges.
- Prep the tofu. If not using super firm tofu, press it first to remove excess moisture. Cut or tear the tofu into bite-sized pieces and place in a large bowl. Toss with soy sauce and olive oil. Sprinkle in the cornstarch, garlic powder, smoked paprika, chili powder, thyme, oregano, onion powder, salt, and pepper. Toss until evenly coated.
- Cook the tofu (choose one method). Pan Fry: Preheat air fryer to 400°F. Arrange tofu in a single layer (work in batches if needed). Air fry for 12–15 minutes, shaking halfway through, until golden and crispy.Pan Fry: Heat 1–2 tablespoons oil in a large skillet over medium heat. Add tofu in a single layer and cook for 8–12 minutes, flipping every few minutes, until golden and crispy on most sides.
- Make the slaw. In a large bowl, whisk together the Greek yogurt, apple cider vinegar, hot honey, mustard, lime juice, salt, and pepper. Add the cabbage and carrots and toss until fully coated. Set aside.
- Make the honey mustard dressing. In a small bowl or jar, whisk together the Dijon mustard, olive oil, hot honey, apple cider vinegar, salt, and pepper until smooth.
- Assemble the bowls. Divide quinoa between bowls. Top with roasted sweet potatoes, crispy tofu, and slaw. Drizzle generously with the honey mustard dressing and serve immediately.
