Recipes / Beans / Lentils Recipes

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

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

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