Crispy Tofu & Sweet Potato Bowl

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This Crispy Tofu and Sweet Potato Bowl is amazing.  There are lots of different elements like the artichoke that gives this dish an amazing taste.  Jaime was the genius behind this recipe.  She loves putting lots of different ingredients that you don’t usually associate with one another into a big bowl together.  The result is a beautiful savoury bowl of goodness, with every little bit of nutrition you need.  Especially for us poor nutrient deficient vegans.

We all love Crispy Tofu don’t we?  What better way to have it, than in a huge bowl of veggies.  It will only take you 25 minutes to put this amazing bowl together.  Then you get to enjoy the crispy tofu just like we have.

We hope you love it and we would love to hear your feedback on how it turns out for you.  If you have any questions at all, please comment below and we will get back to you super quick.

Crispy Tofu & Sweet Potato Bowl
Cook Time
25 mins
 
Course: Bowls
Servings: 4
Author: Simon Hall
Ingredients
  • 360 g of firm Tofu
  • 1 Sweet Potato
  • 175 g of marinated Artichoke hearts
  • 3 tbsp of Besan Flour
  • 1/4 cup of Gluten Free Flour
  • 1 tsp Garlic Powder
  • 1/2 tsp of Cumin
  • 1 Garlic clove
  • 3 cups of Spinach
  • 400 g can of Cannellini Beans
Instructions
  1. Set your oven to 180 degrees
  2. For the Sweet Potato: Slice your sweet potato thinly and place on baking paper on a tray in the oven for 20 mins. Turning once.
  3. For the Artichoke: Slice the onion and add to the fry pan with some olive oil. After 2 minutes add the artichoke and fry on medium heat until the onion is see through. Remove from heat.
  4. For the Bean Dip: Place the garlic, cannellini beans and a cup of spinach into the blender with two tablespoons of fresh lemon juice. Blend then salt and pepper to taste.
  5. For the Crispy Tofu: Cube tofu into 2cm squares. Mix 3 tbsp of besan flour (chickpeas flour) with 5 tbsp of water to create a paste. Mix gluten free flour with garlic powder and cumin. Dip the tofu into the paste and then coat with flour mix and fry in the fry pan with vegtable oil.
  6. To Plate: Place half a cup of spinach leaves at the base, then top with crispy tofu, fan the sweet potato, place the artichoke mix over the sweet potato and put your bean dip in the centre.
  7. Enjoy
Recipe Notes

The order above is in the order you should complete the different areas so that it comes together in 25 mins. Hope you love it.

Simon Hall
Simon Hall

Co-Founder

Simon is a passionate vegan, aiming change mindsets through education. Co-Founder of Messy Veggies.

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