tofu and sweet potato grain bowls with wilted greens and crunchy slaw

I like my grain bowls colorful and full of texture. This one has it all: crisped tofu, tender sweet potatoes, wilted greens, crunchy slaw, and toothsome rice—all brought together under a tangy cilantro-yogurt dressing. Ten out of ten scarfable.

Ingredients for two grain bowls:

1/2 cup brown rice or other grain of choice

1/2 block of firm tofu

2 tablespoons cornstarch

salt and pepper

spices of choice for seasoning tofu

1 sweet potato

olive oil

1 cup chopped red cabbage

1 1/2 tablespoons mayo, divided

1 tablespoon pickled red onion juice*, divided

1/2 tablespoon chopped pickled red onion

Several large leaves of Swiss chard or kale

1 clove garlic, chopped

1 tsp sesame seeds

dash white wine vinegar (optional)

1 tablespoon Greek yogurt

1 tablespoon chopped cilantro

Directions:

1. Prepare your chosen grain. I cooked a half cup of brown rice in a cup of water with a pinch of salt and a knob of butter. Get this out of the way first so the rice can cook while everything else comes together.

2. Cut a block of tofu in half and store the other half for later. Wrap the tofu block in paper towels and place it under a heavy weight to squeeze out excess water for 10ish minutes.

3. In a bowl, whisk together 2 tablespoons cornstarch and a pinch of salt and pepper, along with a dash of any spice you like. I did a combo of curry powder, smoked paprika, garlic powder, and turmeric. Then cube the tofu and toss it in the cornstarch til everything’s coated.

4. Cube a sweet potato and toss it in some olive oil with a pinch of salt and pepper. Then spread the cubes out on a pan with the tofu and roast them at 400°F for 25–30 minutes.

5. While those roast, make the slaw. In a bowl, toss together 1 heaping cup of chopped red cabbage, 1 tablespoon mayo, 1/2 tablespoon pickled red onion juice (or apple cider vinegar), and 1/2 tablespoon chopped pickled red onion (or raw onion).

6. We’re almost there. Chop a few big leaves of Swiss chard (or kale) and sauté it in a bit of olive oil along with a chopped clove of garlic and some sesame seeds. I like to add a dash of white wine vinegar here.

7. Finally! The sauce! Whisk together 1 tablespoon plain Greek yogurt, 1/2 tablespoon mayo, 1 tablespoon chopped cilantro, and 1/2 tablespoon pickled red onion juice.

8. Grab a couple bowls and assemble everything in a pleasing rainbow with the cilantro sauce in the middle. Then dig in and mess it all up. Cheers!

*Pickled red onion juice is my special ingredient in potato salads, slaws, and the like, so I try to always have some on hand. Mix up 1/4 c apple cider vinegar, 1/2 cup water, 1/2 tbsp sugar, and 3/4 tsp kosher salt; jar it up with a sliced half an onion for a couple hours or (ideally) overnight, then strain out the pickling liquid.

Watch my video tutorial here. Enjoy!