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  • Megan

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

Updated: Jul 4

brown rice grain bowl with sweet potato, crispy tofu, cabbage slaw, wilted greens, and cilantro yogurt dressing

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


  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!

brown rice grain bowl with sweet potato, crispy tofu, cabbage slaw, wilted greens, and cilantro yogurt dressing, mixed up with fork


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