Buffalo Tofu Sweet Potato Bowl
- Samantha @ The Vegan Littles
- Jan 21, 2025
- 2 min read
Spice up your dinner routine with this Buffalo Tofu Sweet Potato Bowl featuring crispy roasted sweet potatoes and a creamy ranch slaw. This easy, flavour-packed vegan recipe is perfect for a cozy weeknight meal or meal prep for the next day!
Ingredients
For the Sweet Potatoes
2-3 medium sweet potatoes, cubed
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
pinch of salt
For the Tofu
2 blocks extra-firm tofu, shredded
2 tbsp olive oil
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
pinch of salt
3/4 cup buffalo sauce (to add at the end)
For the Ranch Slaw
4 cups slaw
2 cup green cabbage, shredded
1 cup purple cabbage, shredded
1 cup carrots, shredded
1 celery, diced
3/4 cup vegan mayonaise
2 tbsp apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp dried dill
1 tsp dried chives
pinch of salt
Directions
Preheat your oven to 420°F and prepare 2 parchment lined baking sheets.
Wash, peel, and cube the sweet potatoes. Toss them in olive oil, paprika, garlic powder, onion powder, and salt. Spread them on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy.
Gently press/pat dry the tofu and shred it into a bowl. Toss the tofu with olive oil, paprika, onion powder, garlic powder, and salt. Spread it evenly on a parchment-lined baking sheet and bake for 20 minutes, stirring halfway through. Remove the tofu, place it into a bowl, and toss with buffalo sauce.
Begin making the Ranch Slaw by shredding cabbage, carrots, and dicing the celery. Place it in a bowl and coat with vegan mayonaise and apple cider vinegar. Sprinkle on the mix dried parsley, dill, garlic powder, onion powder, dried chives, paprika, and salt. Toss to coat evenly.
Start to prepare your bowl. Begin with a sweet potato base, shredded buffalo tofu, and top with the Ranch Slaw. Drizzle with extra buffalo sauce and green onions. Serve and enjoy!
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