Best Grain Bowl With Tofu

This is one of my favorite recipes. Crunchy tofu, perfectly seasoned creamy sweet potatoes, crispy chickpeas over a nourishing bowl of quinoa topped with a magic sauce. You need to make this recipe asap!

To watch the RECIPE VIDEO: CLICK HERE

Air-Fried Sweet Potato, Chickpeas, and Crispy Tofu Sticks Bowl

Ingredients:

• 1 can chickpeas, rinsed and drained
• 1 sweet potato, diced
• 1 block firm organic tofu
• Olive oil
• Salt
• Paprika
• Cumin
• Cassava flour
• Water
• Gluten-free breadcrumbs
• Sea salt

Instructions:

1. Preheat the oven to 400°F (200°C) if baking or preheat the air fryer to 375°F (190°C) if air frying. Line a baking sheet with parchment paper or aluminum foil if baking.
2. Prepare Chickpeas and Sweet Potatoes:
   • Spread the rinsed and drained chickpeas and diced sweet potatoes onto the baking sheet if baking. Drizzle with olive oil and sprinkle with salt, paprika, and cumin to taste. Toss to coat evenly.
3. Bake or Air Fry:
   • If baking, place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chickpeas are crispy and the sweet potatoes are tender, stirring halfway through cooking.
   • If air frying, place the seasoned chickpeas and sweet potatoes into the air fryer basket in a single layer. Air fry for 15-20 minutes, shaking the basket halfway through cooking, until the chickpeas are crispy and the sweet potatoes are tender.
4. Prepare Tofu:
   • Place the block of firm tofu on a clean kitchen towel. Gently press to remove any excess water.
   • Slice the tofu block into sticks.
5. Create Coating:
   • In a bowl, mix cassava flour and water to form a paste-like consistency.
6. Coat Tofu:
   • Dip the tofu sticks into the cassava flour and water mixture, ensuring they’re evenly coated.
7. Prepare Breadcrumbs:
   • In another bowl, add gluten-free breadcrumbs and a pinch of sea salt. Mix well.
8. Coat Tofu with Breadcrumbs:
   • Dip the cassava-coated tofu sticks into the gluten-free breadcrumbs, pressing gently to adhere the crumbs to the tofu.
9. Air Fry or Bake Tofu:
   • If baking, place the coated tofu sticks on the prepared baking sheet alongside the chickpeas and sweet potatoes. Drizzle the tofu sticks with a little olive oil. Bake in the oven for 15-20 minutes, flipping halfway through cooking, until the tofu is golden and crispy.
   • If air frying, place the coated tofu sticks into the air fryer basket in a single layer. Air fry for 10-15 minutes, flipping halfway through cooking, until the tofu is golden and crispy.

Avocado Aioli:

Ingredients:

• 1/4 cup silken tofu
• 1/2 lemon, squeezed
• 1/4 avocado
• Salt and pepper to taste
• Garlic powder, to taste
• 1/4 jalapeno, seeded
• 1 tablespoon olive oil
• 2 tablespoons nutritional yeast or Parmesan cheese (use nutritional yeast for vegan option)

Instructions:

1. In a high-speed blender, combine silken tofu, freshly squeezed lemon juice, avocado, salt, pepper, garlic powder, seeded jalapeno, olive oil, and nutritional yeast or Parmesan cheese.
2. Blend until smooth and creamy, scraping down the sides of the blender if necessary to ensure everything is well incorporated.
3. Taste and adjust seasonings as needed. Add more salt, pepper, or garlic powder according to your preference.

Once everything is cooked, divide the baked chickpeas, sweet potatoes, and crispy tofu sticks into serving bowls Season with additional salt and pepper if desired. Drizzle aoli over the grain bowls and enjoy!