Roasted Tofu and Potato Power Bowl with Tangy Tahini Dressing

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Relish the season's shift with a Roasted Tofu and Potato Power Bowl. Oven-baked tofu meets roasted potatoes and a tangy tahini dressing for a satisfying dinner. This low maintenance meal serves 4 and takes only 40 minutes to prepare and cook!

Fall is just around the corner, and there’s no better way to embrace the change than with a heartwarming recipe that gives you the best of both worlds. Say hello to the Roasted Tofu and Potato Power Bowl with Tangy Tahini Dressing—a dish that packs the summery freshness of a salad with the coziness of oven-roasted vegetables.

Did you know the first day of fall is sept 23? Are you ready for it? I cannot believe how quickly it arrived but I am so excited to make this power bowl and pair it with my favorite tomato soup!

Gather these ingredients out to make your own Roasted Tofu and Potato Power Bowl

  • baby yellow potatoes
  • extra firm tofu
  • mini sweet peppers
  • nutritional yeast
  • paprika
  • garlic powder
  • mixed baby greens
  • pitted Greek olives, halved
  • capers
  • toasted pine nuts
  • fresh dill


Tangy Tahini Dressing

  • roasted tahini
  • lemon
  • red wine vinegar
  • maple syrup
  • dijon mustard


When I created this dish, I wanted it to have a variety of textures and flavors that would make each bite interesting. The potatoes are oven-roasted to perfection—they get a little crispy on the outside but stay soft and fluffy inside. The tofu adds a hearty touch and soaks up the flavors of the seasonings, making it incredibly satisfying.

But what really elevates this power bowl is the tangy tahini dressing. It’s creamy and rich with a hint of tartness from the lemon and red wine vinegar. And guess what? Making the dressing is a breeze. All you have to do is whisk the ingredients together in a jar. Simple, right?

A Nod to the Seasons

This dish is a beautiful nod to the seasonal shift we experience as summer transitions to fall. On the one hand, you have the mixed baby greens that remind you of those sunny summer days. On the other, you have the roasted veggies that give you a glimpse of the cozy evenings ahead. Olives, capers, and toasted pine nuts add a Mediterranean flair, and the fresh dill gives it an aromatic finish. And this power bowl is not just tasty; it’s packed with nutrients, too. Tofu is an excellent source of plant-based protein, and the baby yellow potatoes are rich in vitamin C and fiber. Tahini, which is made from sesame seeds, is a good source of healthy fats, vitamins, and minerals. 
The best part? You can whip up this dish in just 40 minutes, making it perfect for those busy weeknights. Trust me, this is the kind of dinner that gets everyone excited to gather around the table; even if it is just for a few minutes! So, as the days get shorter and the nights get chillier, why not bring the best of both seasons to your dinner table? This Roasted Tofu and Potato Power Bowl offers a delicious balance of fresh and comforting elements, and it’s the perfect way to transition into the cozy season ahead.

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Roasted Tofu and Potato Power Bowl with Tangy Tahini Dressing

The warm and comforting flavors of roasted potatoes, crispy oven baked tofu, sweet roasted mini peppers combine with fresh and tender greens for the perfect transitional recipe. It highlights the best part of summer with the fresh greens you love in a salad, with the warmer, richer, cozier ingredients of fall. Warm salads are a vibe, and this is the perfect weeknight meal as we change seasons.
Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, Entree, lunch, Main Course
Cuisine American
Servings 4


  • Oven
  • Baking Sheet


  • 12 oz baby yellow potatoes halved or quartered depending on size
  • 16 oz extra firm tofu cubed
  • 12 oz mini sweet peppers
  • 1 tbsp olive oil optional
  • 1 tsp salt and pepper
  • 1 tbsp nutritional yeast
  • ½ tsp paprika
  • ½ tsp garlic powder
  • 6-8 cups mixed baby greens
  • ½ cup pitted greek olives halved
  • 3 tbsp capers
  • ¼ cup toasted pine nuts
  • ½ cup fresh dill chopped

Tangy Tahini Dressing Ingredients

  • ¼ cup roasted tahini
  • 1 lemon juiced
  • 1 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • ½ tsp dijon mustard
  • salt and pepper to taste


  • Preheat oven to 425. Line two metal baking sheets with parchment paper. Add the potatoes and tofu to a bowl and drizzle with half of the optional olive oil. Sprinkle with nutritional yeast, salt and pepper, garlic powder and paprika. Spread on one of the baking sheets and transfer to the oven. Set timer for 25 minutes.
  • Add peppers to the bowl and drizzle with remaining optional oil and salt and pepper. Spread on the other baking sheet. Transfer to the oven and bake for 15-20 minutes.
  • Meanwhile, add the ingredients for the dressing to a jar and whisk to combine. Season to taste. Remove the roasted veggies from the oven and let cool for 5 minutes or so. Pluck the stems off of the peppers and coarsely chop.
  • Add the greens to a large bowl. Top with potatoes, tofu, peppers, and remaining ingredients. Drizzle with dressing and toss to combine.
Keyword dairy free, gluten free, plant based, power bowl, roasted salad
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