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  • For the Baked Tofu
  • 1 package medium, firm or extra-firm tofu, chopped into cubes, triangles or slabs
  • splash or soy sauce or gluten-free tamari
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • For Each Bowl
  • 1/2 cup (125 gram) sliced sweet potato
  • 1-2 cups chopped broccoli (per bowl)
  • 1-2 cups white or cremini mushrooms (per bowl)
  • 1/2 a sliced red pepper
  • 1-2 cups de-stemmed and chopped, lightly cooked kale or spinach (or a big handful of raw salad greens of choice)


  1. Pre-heat the oven to 425 degrees F.
  2. Cut the tofu into desired shapes and place in a bowl. Toss with a generous splash of soy sauce or tamari and a good sprinkle of garlic powder and black pepper. Lay the pieces on a parchment or silicone mat-lined baking tray.
  3. Slice your sweet potato and lay the slices on a parchment or silicone mat-lined baking tray. Place the sweet potato and tofu in the oven at the same time and bake for 30-40 minutes, flipping them both half way through. When the sweet potato is tender and the tofu is nice and browned, they’re done.
  4. To make the broccoli and mushrooms, add the chopped pecies to a non-stick skillet and cook over medium-high heat for 10 minutes until browned and tender. Only stir or shake the pan occasionally so they can get nice and browned.
  5. To make the kale or spinach, use a steamer or just heat in a pan with a splash of water until the leaves are a nice, bright green and just slightly softened. Or if you’re using raw salad greens, just add a bit handful to a bowl then top with the rest of the ingredients.
  6. Add all of the ingredients to a bowl.
  7. Optional: drizzle with hoisin sauce, sweet chili sauce, almond pad thai sauce, teriyaki sauce, almond satay sauce or coconut peanut sauce.

recipe adapted  >>>>>  here

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