Tofu Bowls with Sweet Potatoes, Tomatoes, and Cabbage Slaw
One of our favorite "Inadvertently Vegan" dishes that is deeply flavorful and filling.
Ingredients
2 lbs sweet potatoes, purple or orange or a mix, cut into large wedges
2 pints cherry tomatoes
1 tbsp grated fresh ginger
4 cloves garlic, minced
1 package marinated tofu (or marinate fresh tofu with a couple tablespoons of chili crisp)
2 cups shredded cabbage
1 bunch cilantro
2 limes, zest and juice
1/4 cup sesame oil (or substitute neutral oil)
2 scallions, sliced into thin rounds
Method
- Heat oven to 400F
- Toss the sweet potatoes with a hefty glug of oil with salt and pepper
- Transfer to a baking sheet and roast until caramelized and tender
- In a baking dish or oven-proof frying pan, combine the tomatoes, ginger, and garlic with a hefty glug of oil and sprinkle of salt
- Place in the oven and roast until the tomatoes begin to burst
- When the potatoes and tomatoes are cooked, remove the potatoes from the oven and turn the broiler on high
- Nestle the tofu into the tomatoes and broil until slightly charred and warmed through, about 3 minutes
- Just before serving combine the cabbage, cilantro, scallions, sesame oil, lime zest and juice with a hefty pinch of salt and toss to make the slaw
- Transfer to the potatoes to serving dish or individual bowls, top with some tofu and a spoon of the saucy tomatoes, and finish with a big pile of slaw
