If you don't like tofu than you probably have not had it prepared correctly. Crispy tofu with a sticky yummy sauce is unbeatable. This crispy sticky tofu nourish bowl is a delicious way to enjoy tofu for fall.
Let's get into the recipe.
Why you'll love this maple curry tofu
- The recipe is easy to make
- It's healthy for you
- It is high in protein
- This tofu plant based, gluten free and dairy free
- You'll get in plenty of veggies with this recipe
- The sauce is to die for, the maple curry combination is so good!
Ingredients
- tofu
- soy sauce
- oil
- garlic powder
- arrowroot starch or corn starch
- salt
- pepper
- paprika
- sweet potato
- vegetable broth
- soy sauce
- curry powder
- cumin
- maple syrup
- quinoa or another grain
- lettuce
- avocado
- lime
- vinegar
See recipe card for quantities.
Instructions
1.) Toss tofu in starch and all other tofu ingredients.
2.) Toss sweet potatoes in all sweet potato ingredients.
3.) Bake tofu and sweet potatoes.
4.) Make sauce by mixing together all sauce ingredients until thickened.
5.) Assemble bowls
Substitutions
- Sweet Potato - can be subbed with any vegetable
- Quinoa - can be subbed with any grain you want
- Maple Syrup - can be subbed with honey or another liquid sweetener
Other tofu recipes to try
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PrintCrispy Sticky Tofu Nourish Bowls
These Sticky Crispy Tofu Nourish Bowls are high protein and easy to make.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 2 1x
- Category: lunch/dinner
- Method: oven
- Cuisine: asian
Ingredients
This makes 2 bowls
Tofu
- 1 block tofu cut into triangles or cubes
- 1 tablespoon soy sauce
- 1 tablespoon oil
- 1 teaspoons garlic powder
- pinch salt/pepper
- 1 ½ tablespoons arrowroot starch or cornstarch
- 1 tbsp nutritional yeast (optional)
Sweet potatoes
- 1 small sweet potato - cut into triangles or cuber
- 1 tablespoon oil
- pinch salt/pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Sauce
- ¼ cup vegetable broth
- 2 tablespoons maple syrup
- 3 tablespoons soy sauce
- 1 teaspoons curry powder
- juice from 1 lime
- 1 tbsp arrowroot starch or cornstarch
- 1 tablespoon rice wine vinegar (can sub apple cider vinegar)
Other bowl fillings
- 1 cup cooked quinoa or grain of choice (divided out to ½ cup per bowl)
- ½ avocado (¼ avocado per bowl or more to your liking)
- ~½ cup lettuce or green (¼ cup per bowl or more to your liking)
- chopped scallions or herbs for topping (optional)
Instructions
- Preheat oven to 425 degrees.
- Add tofu to a bowl. Toss tofu in all tofu ingredients (soy sauce, etc) until evenly coated.
- Add tofu to a sheet pan lined with parchment paper.
- Toss sweet potato with all sweet potato ingredients. Add to the sheet pan with the parchment paper.
- Roast tofu and sweet potato for 30-35 minutes until tofu is crisped and sweet potato is soft.
- To make the maple curry sauce, mix together sauce ingredients in a bowl. Heat a small saucepan or pot over medium heat. Transfer sauce to the pot. Bring to a simmer and stir or whisk until sauce has thickened. This should take between 1-3 minutes.
- Mix together tofu with sauce. Form bowls with sweet potato, quinoa, avocado and lettuce. Top with scallions or herbs (optional)
Notes
Do not leave out the starch in the sauce for this recipe, it won't get sticky without it!
Nutrition
- Serving Size: 2
Keywords: tofu, maple curry sauce, sticky tofu, tofu nourish bowl
kat
This tofu is so delicious. It is a perfect nourishing tofu recipe for fall!
★★★★★
Federica
I substituted the sweet potato with some pumpkin, but the mix was equally great! You cannot say you don’t like tofu if you have never tried this recipe before.
★★★★
Kristi
Thank you Federica!