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Thanksgiving Leftover Casserole

November 23, 2018

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Buffalo Tofu & Purple Sweet Potato Bowl


Serves 4


For Buffalo Tofu:


1 pack super firm tofu, sliced into 4 2 inch thick vertical slices ( I used THIS AWESOME TOFU )


1/2 cup buffalo sauce


2 tablespooons tamari 


2 teaspoons sesame oil


1 tablespoon garlic powder


1/2 tablespoon oregano


1 tablespoon paprika 


Salt to taste


For Sweet Potatoes:


3 medium purple sweet potatoes, peeled and sliced into 1 inch thick rounds


1 teaspoon black pepper 


Smoked salt to taste


1 tablespoon dried rosemary


1-2 tablespoons olive oil


For Quick Pickled Radishes:

4 Small radishes, sliced thinly


1 cup white vinegar  


1/2 tablespoon salt 


Black Pepper to taste 



Pre-cooked and warmed brown rice or quinoa 


Optional Toppings:


Pickled Radishes


Micro greens






Preheat oven to 400F. Lightly oil a baking sheet. Set aside


For Buffalo Tofu: 


In a wide & medium/large bowl or baking dish, combine buffalo sauce, tamari, sesame oil, garlic powder, oregano, and paprika. Whisk vigorously until well incorporated. Fully submerge tofu slices into the buffalo sauce and marinate for 20 minutes. In the meantime, start working on your quick pickled radishes.


For Pickled Radishes:


Combine vinegar, salt, and pepper in small/medium deep bowl. Add your radish slices and allow to "pickle" until your other bowl components are ready. Set aside in the fridge. ( be sure to drain the liquid off of your radishes when time to build your bowl )


For Sweet Potato:


Place purple sweet rounds onto the baking sheet and drizzle with olive oil. Coat sweet potatoes with seasonings and toss to incorporate. 


Roast potatoes for 25-30 minutes or until they are soft when pierced with a fork. Remove from the oven and set aside. 


For Buffalo Tofu pt.2:

Heat a medium sized skillet on medium-high heat and drizzle with olive oil. Remove tofu from marinade and place into the heated pan, coating with extra buffalo sauce. Cook for 3 minutes and flip, cooking for another 2 or 4 minute or until crisp around the edges.


To Build Your Bowl:


In a bowl, add 1/2-1 cup of warm brown rice to the base. Place your tofu slab on top of the rice. Next, place your roasted sweet potatoes, pickled radishes, micro greens, and avocado on the perimeter of your bowl.

Enjoy! ♡🍴

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