Maple Tofu Breakfast Bowls Recipe

The useful part

1
Heat the oven to 425°F. Toss the sweet potato with 1 tablespoon oil, paprika, and pepper and roast for 25 minutes.
2
Whisk the maple syrup and soy sauce. Sear the tofu in the remaining oil until browned, then add half the maple mixture and cook for 1 minute.
3
Wilt the spinach in the warm skillet after removing the tofu.
4
Divide sweet potato, tofu, and spinach into four containers. Pack the remaining maple mixture for serving.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

tempeh or black beans

roasted winter squash or baby potatoes

Make the next meal easier

Turn extra tofu and sweet potato into a breakfast taco with salsa.

Cool portions in shallow sealed containers, refrigerate within 2 hours, and use within 3 days.

Reheat the tofu and sweet potato first, then stir in the spinach and sauce.

For cooling, storing, and reheating details, use the USDA references below.