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Roasted Tofu and Potato Power Bowl with Tangy Tahini Dressing

Name: Roasted Tofu and Potato Power Bowl with Tangy Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Ingredients: 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); 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

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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!

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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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