Hot Honey Tofu Bowls
These Hot Honey Tofu Bowls are a vegetarian twist on the viral Sweetgreen favorite—loaded with crispy tofu, roasted sweet potatoes, crunchy slaw, and a bold honey mustard dressing.
Servings: 4 servings
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.
Video
Notes
Storage Instructions - Store each component separately in airtight containers in the fridge for up to 4 days. Reheat tofu and sweet potatoes before serving.
