From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Hot Honey Tofu Bowls (Sweetgreen Copycat)
Warning0 allergens identified
Hot Honey Tofu Bowls (Sweetgreen Copycat)
For the tofu:
For the sweet potatoes:
For the slaw:
For the honey mustard dressing
Instructions
1
Cook the quinoa. Prepare the quinoa according to package instructions. Fluff with a fork and set aside to cool slightly.
2
Roast the sweet potatoes. Preheat the oven to 425°F. Add the diced sweet potatoes to a large baking sheet. Toss with olive oil, cornstarch, garlic powder, paprika, salt, and pepper until evenly coated. Spread into a single layer and roast for 25–30 minutes, flipping halfway through, until fork-tender and lightly crispy on the edges.
3
Prep the tofu. If not using super firm tofu, press it first to remove excess moisture. Cut or tear the tofu into bite-sized pieces and place in a large bowl. Toss with soy sauce and olive oil. Sprinkle in the cornstarch, garlic powder, smoked paprika, chili powder, thyme, oregano, onion powder, salt, and pepper. Toss until evenly coated.
4
Cook the tofu (choose one method).
5
Air Fry: Preheat air fryer to 400°F. Arrange tofu in a single layer (work in batches if needed). Air fry for 12–15 minutes, shaking halfway through, until golden and crispy.
6
Pan Fry: Heat 1–2 tablespoons oil in a large skillet over medium heat. Add tofu in a single layer and cook for 8–12 minutes, flipping every few minutes, until golden and crispy on most sides.
7
Make the slaw. In a large bowl, whisk together the Greek yogurt, apple cider vinegar, hot honey, mustard, lime juice, salt, and pepper. Add the cabbage and carrots and toss until fully coated. Set aside.
8
Make the honey mustard dressing. In a small bowl or jar, whisk together the Dijon mustard, olive oil, hot honey, apple cider vinegar, salt, and pepper until smooth.
9
Assemble the bowls. Divide quinoa between bowls. Top with roasted sweet potatoes, crispy tofu, and slaw. Drizzle generously with the honey mustard dressing and serve immediately.
Notes
1
Storage Instructions – Store each component separately in airtight containers in the fridge for up to 4 days. Reheat tofu and sweet potatoes before serving.
My Calorie Intake
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Tips & Tricks (5)
- Press Your Tofu Thoroughly 🧊Wrap extra-firm tofu in a clean kitchen towel and press with a heavy cast iron skillet for 15-20 minutes to remove excess moisture, ensuring maximum crispiness when pan-fried.
- Cornstarch Coating Secret ✨Toss pressed tofu cubes in cornstarch mixed with your spice blend (garlic powder, smoked paprika, chili powder) before frying to create an ultra-crispy, flavorful exterior that rivals fried chicken.
- Hot Honey Temperature Control 🌡️Warm your hot honey sauce gently over low heat just before serving to maintain its fluidity and prevent it from becoming too thick when drizzled over the warm bowl components.
- Slaw Acid Balance 🍋Make your cabbage-carrot slaw at least 30 minutes ahead with apple cider vinegar and salt, allowing it to soften and pickle slightly while developing deeper flavor that balances the sweet-spicy honey.
- Roasted Vegetable Timing 🔄Cut sweet potatoes smaller than other roasted vegetables so they finish cooking simultaneously, and use high heat (425°F) for 25-30 minutes to achieve caramelized edges while keeping interiors creamy.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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