Tofu Delight Bowl


Made with flavorful marinated tofu as well as Elan organic pumpkin and sunflower seeds, this wholesome vegan Tofu Delight Bowl is an ideal meal for the whole family. Share your recipe images with us!


Servings: 4




Marinated tofu

  • 2 cups firm tofu, patted dry and diced
  • 2 medium sweet potatoes, peeled and diced
  • 1 tsp chili oil
  • 1 tbsp gluten-free soy sauce
  • 2 cloves garlic, finely chopped
  • 1 tbsp ginger, finely chopped


Salad Base


  • ¼ cup Elan Organic Raw Pumpkin Seeds
  • 2 tbsp Elan Organic Raw Sunflower Seeds
  • 2 cups quinoa, cooked
  • ½ cup carrot, finely shredded
  • ½ cup red cabbage, finely shredded
  • ¼ cup red onion, finely sliced
  • ¼ cup fresh pea shoots
  • 1 avocado, seeded and diced
  • 1 tbsp gluten-free soy sauce
  • 1 tbsp extra-virgin olive oil
  • ½ tsp sesame oil
  • 1 tsp sriracha



  1. Mix all marinated tofu ingredients and let sit for at least 2 hours.
  2. Preheat oven to 375 °F. Lay the marinated sweet potatoes and tofu evenly over a large baking sheet and cook for 26 minutes.
  3. In a large bowl, mix all the ingredients for the salad base and season to taste with sriracha.
  4. Divide between 4 serving bowls and top generously with roasted sweet potatoes and tofu.


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