Sweet, inviting, and made for sharing, Spicy Maple Mustard Tofu Bowl with Sweet Potatoes is a vegan, vegetarian American main course made with dijon mustard, flaxseed meal, and flour or use corn starch to make it gluten-free in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: American

Ingredients

For the tofu marinade:

  • 1 tablespoon dijon mustard
  • 2 teaspoons flaxseed meal
  • 1 teaspoon flour or use corn starch to make it gluten-free
  • 2 tablespoons maple syrup
  • 2 tablespoons non-dairy milk
  • 1 teaspoon oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon black pepper

For the crispy coating:

  • 1/4 teaspoon salt
  • 1/4 cup bread crumbs

For the rest of the bowl ingredients:

  • 14 ounces of extra firm tofu (pressed for 15 minutes and cubed)
  • 1 sweet potato (cubed)
  • 1/4 teaspoon salt
  • 1/4 tsp thyme for sweet potatoes
  • oil as needed for sweet potatoes
  • 1 cup blueberries
  • 1 cup thinly sliced apples
  • fresh spinach or baby greens as needed
  • 1/3 cup halved pecans

For the dressing:

  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Make the marinade by mixing all the ingredients in a bowl and set aside. Press and cube the tofu if you haven’t already
  2. Add your pressed and cubed tofu to the marinade and toss well. Let it sit for 5 minutes. Mix the crispy coating ingredients in a shallow bowl
  3. Then carefully transfer the marinated tofu to the shallow bowl leaving the excess marinade in the original bowl.
  4. Toss the tofu in the coating to coat all of the tofu. Then transfer to a parchment-lined baking sheet.
  5. In another bowl, add the sweet potatoes, 1/4 tsp salt, black pepper to taste, thyme, and 1 teaspoon oil and mix well.
  6. Toss well to coat and spread the sweet potato cubes on the same baking sheet.
  7. Bake at 400 degrees F (200 c) for 25-30 minutes or until the tofu is crisp and the sweet potato is cooked to preference.
  8. Make the dressing by combining all the ingredients in a small bowl. (I also like to add a couple of blueberries to this dressing and smash them just for color and a different flavor. This is optional). You can also mix 1-2 teaspoons of the marinade if remaining
  9. Assemble your bowl by adding spinach or other greens of choice. Some blueberries, apples, a good helping of the baked tofu and the sweet potato. Drizzle with the dressing and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.