Vegan Sweet Potato Tofu Bake
Discover the perfect balance of hearty and wholesome with this Vegan Sweet Potato Tofu Bake, a dish that’s as satisfying as it is nutritious. Featuring golden roasted sweet potato cubes and crispy tofu seasoned with smoked paprika, cumin, and garlic powder, this recipe brings bold, smoky flavors to your table. Tossed with wilted spinach, fresh cherry tomatoes, and a tangy soy-lemon-nutritional yeast sauce, it’s a nutrient-packed meal that’s both vibrant and comforting. Completely plant-based and ready in under an hour, this easy one-pan bake is ideal for busy weeknights or meal prep. Serve it on its own or pair it with quinoa, rice, or leafy greens for a customizable vegan dinner that’s guaranteed to impress!
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 1 block (14 oz) Extra-firm tofu
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
- 2 cups Baby spinach
- 1 cup Cherry tomatoes
- 2 tablespoons Soy sauce
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1-inch cubes. Spread them evenly on one side of the prepared baking sheet.
Drain and press the tofu to remove excess moisture. Cut it into 1-inch cubes and spread it on the other side of the baking sheet.
Drizzle 1 tablespoon of olive oil over the sweet potatoes and 1 tablespoon over the tofu. Sprinkle the garlic powder, smoked paprika, cumin, salt, and black pepper evenly over both the sweet potatoes and tofu. Toss to coat.
Roast in the oven for 20 minutes. Remove the baking sheet, flip the sweet potatoes and tofu, and then roast for another 15-20 minutes or until the sweet potatoes are tender and the tofu is golden and crispy.
While the sweet potatoes and tofu are baking, heat a skillet over medium heat and add baby spinach. Cook for 2-3 minutes, stirring occasionally, until wilted. Set aside.
Halve the cherry tomatoes and set aside.
In a small bowl, whisk together soy sauce, lemon juice, and nutritional yeast to create a light, tangy sauce.
Once the sweet potatoes and tofu are done, transfer them to a large mixing bowl. Add the wilted spinach, cherry tomatoes, and the soy sauce mixture. Gently toss to combine.
Serve warm as a standalone dish or over a bed of rice, quinoa, or greens. Enjoy!
Nutrition Facts
Calories |
1169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3784 mg | 165% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 18.9 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2889 mg | 222% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1714 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
