Ingredients

The following ingredients have 4 Servings
  • 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 cayenne
  • 1/2 teaspoon of cayenne
  • 1/2 teaspoon black pepper
  • 1/4 cup bread crumbs
  • 1/4 teaspoon salt
  • 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 as needed
  • 1/3 cup of pecans
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instruction

  • Make the marinade by mixing all the ingredients in a bowl and set aside. Press and cube the tofu if you haven’t already
  • 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
  • Then carefully transfer the marinated tofu to the shallow bowl leaving the excess marinade in the original bowl.
  • Toss the tofu in the coating to coat all of the tofu. Then transfer to a parchment-lined baking sheet.
  • In another bowl, add the sweet potatoes, 1/4 tsp salt, black pepper to taste, thyme, and 1 teaspoon oil and mix well.
  • Toss well to coat and spread the sweet potato cubes on the same baking sheet.
  • 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.
  • 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
  • Assemble your bowl by adding spinach or other greens of choice. Some blueberries, apples, a good helping of the tofu and the sweet potato. Drizzle with the dressing and serve.