Sesame Cumin Tofu Bowls with Potato Crisps
Sesame Cumin Tofu Bowls loaded with crisp and tender roasted potatoes. A bowl of comfort that is surprisingly packed with nutrition and covered in a garlic yogurt sauce.
Why you should make these Sesame Cumin Tofu Bowls
- High Protein and fiber. Each serving provides 22g of protein and 7g of fiber. This combination of nutrition helps to nourish and satisfy you at the same time.
- Provides tips for getting a satisfying bite from your roasted sweet potatoes. By using a parboil method, you can get really satisfying edges around your roasted sweet potato, that give a very satisfying crispy bite after you bake them.
- Uses budget friendly ingredients. Luckily, sweet potatoes, baby potatoes, and tofu all continue to be on the budget-friendly side of things in the grocery store. So if you need to figure out ways to enjoy this combo, this recipe is perfect for you.
Can you make crispy sweet potatoes in the oven?
Not exactly, but I feel like with a few tips and tricks, you can get a very satisfying crusted potato that you’ll want to add to any bowl. This method of roasting is my go to especially because regular roasted sweet potatoes just don’t hit the same. They can often be dried out in texture and don’t get the satisfying sear that these potatoes get in the oven. At the end of the day, I am more likely to hit my nutrition goals if that nutrition is tasty and has the ideal texture.
Key Ingredients and Substitutions
- Sweet Potatoes: If not a fan of sweet potatoes, consider just cutting up some Yukon gold potatoes, using the same method listed below.
- Baby Potatoes: I went with the Yukon gold variety, but red baby potatoes or fingerlings work just as well. I like these as a fun contrast to the sweet potato. If you prefer to also crisp your regular potatoes, I would swap these for regular Yukon gold potatoes. You can then peel them, cut into smaller cubes, parboil, and rough them up as instructed.
- Tofu: I used super firm tofu solely for the extra protein it provides, but it’s very convenient as you don’t need to press it. Alternatively, extra firm tofu works really well here too. Just note if using extra firm tofu, you should press it for at least 15 minutes to remove excess water before using.
- Tamari: Soy sauce and tamari are interchangeable in this application, so use the one you prefer. If you use a gluten-free tamari, the recipe will be gluten-free.
- Potato Starch: This is a potato on potato recipe. The potato starch when combined with the potatoes helps to absorb moisture, but more importantly crisp up the potatoes. The potato starch also tastes so much better than cornstarch. If cornstarch is all you have, then this still works as an alternative!
- Sesame Seeds: For those with allergens, consider using a different crushed nut or seed. Crushed pepitas or pistachios could work well here.
- Spices: I used a combination of smoked paprika, cumin, and coriander. Feel free to use a seasoning mix you enjoy for the potatoes.
How to Make Sesame Cumin Tofu Bowls with Crispy Potatoes
Prep Time: Preheat the oven to 425F. Line a baking tray with parchment paper and brush a second tray with some oil. Clean and cut veggies, then measure the spices. Use a mortar and pestle to freshly grind the cumin seeds and sesame seeds, and set aside.
Parboil your potatoes: Fill a pot with cold water then add the baby potatoes, sweet potatoes, and a generous amount of salt. Place over high heat until the water begins to boil. Reduce to a simmer and cook for 5-8 minutes. Drain the potatoes well, then leave them in the same pot off the burner for a minute to dry off.
Coat and roast the potatoes: Add the potato starch, garlic powder, paprika, coriander, oil and a pinch of salt. Cover with a lid, then shake the potatoes until evenly coated and roughed up. Transfer to the tray brushed with oil. Make sure each piece is spread out so they aren’t touching and placed cut side down to maximize their contact with the pan for even roasting. Bake for 20 minutes, then carefully flip the potatoes. Spread them out again and bake for another 10 minutes. Flip once more, then bake for another 5-10 minutes, or until the crust has set and they are golden brown in color.
Season and roast the tofu: Finely crumble your tofu onto the parchment lined baking tray. Top with tamari, potato starch, garlic powder, sugar, white pepper, and 2 tbsp oil. Toss the mixture until evenly coated, then spread out into a single layer. Bake for 20 minutes. Remove from the oven and top with the cumin sesame mixture and the remaining teaspoon of oil. Toss the mixture together then bake for another 10 minutes.
Blend up the garlic sauce: Place the garlic cloves in a blender cup with the lemon juice. Use an immersion blender to blend the mixture into a paste. Add the yogurt, mayo, oil, and a generous pinch of salt. Blend until completely smooth.
For serving: Divide the potatoes between bowls, then top each with a portion of the tofu. Drizzle the bowls with some yogurt sauce and any optional herbs or pickled onions as desired.
Expert Tips
- Don’t skip boiling your potatoes. While you can bake them as is, the flavor and texture after roasting improves significantly with the initial boil in salt water. Softening the potatoes also helps rough up your sweet potatoes enough to combine with the potato starch to create a nice crust around the potatoes as they bake.
- Don’t overcook your potatoes. Sweet potatoes are more delicate. I find both the halved baby potatoes and sweet potatoes were cooked enough in 5 minutes, but you can cook longer if they are still tough. Essentially you want to be able to slowly pierce the potatoes without them falling apart.
- Prep these components in advance to make this meal faster. At the start of the week, mix together the sauce then boil and rough up the potatoes. Both can be stored in the fridge as is for 5 days (and you can get some gut loving resistant starch in the process). When ready to enjoy, just season your potatoes and roast as the recipe indicates until crisp.
- Check your oven temperature using an oven thermometer. It helps with making sure your oven is calibrated right for roasting (a lot of ovens can be off and you wouldn’t even know, which is one reason why cook times may vary). This can help you adjust cook time to yield the best results.
- Potato texture after roasting. In terms of expectation, the potatoes will get a nice crust to them with a pillowy center, but they will not be the same texture of something battered and fried. Right out of the oven, they will be crisp. Overtime, they will lose some of their crisp, but should still maintain a really lovely bite and flavor.
Storage Tips
Store the tofu, potatoes, and sauce in separate airtight containers in the fridge for up to 4 days. Please be aware that the roasted potatoes will inevitably soften when stored in the fridge. You can always try to refresh them by heating them back up in the oven at 375F for 10 minutes or more until warmed through to your liking. Alternatively, you can boil the potatoes in advance, rough them up, store them in the fridge, then cook them fresh and crisp when desired.
Add to the Nutrition
This meal provides a good amount of protein, complex carbohydrates, fiber, healthy fats, and a number of valuable vitamins and minerals. If you want to take that nutrition to the next level, consider adding the following:
- Toss together with some fresh herbs, microgreens, arugula, or marinated onions for beneficial antioxidants along with vitamin C to help you better absorb the iron from the tofu
- For more fiber, consider topping with some cooked peas or some fresh or crispy lentils
Watch Me Make This Recipe
Recipe videos provide a general idea for recipe preparation. Please read the full recipe instructions and notes for the most accurate recipe results.
More Nourish Bowls to Try
- Shredded Sun-Dried Tomato Tempeh Stir-Fry
- Peanut Hoisin Roasted Carrot Salad
- Marinated Lemon Dill Carrot Salad
- Dan Dan Charred Cabbage Bean Salad
- Roasted Sesame Mushroom Bean Bowls
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Sesame Cumin Tofu Bowls with Potato Crisps
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
Sesame Cumin Tofu Bowls loaded with crisp and tender roasted potatoes. A bowl of comfort that is surprisingly packed with nutrition and covered in a garlic yogurt sauce.
Ingredients
Crusted Potatoes
- 450g sweet potato (about a pound), peeled and cut into 1 inch pieces
- 450g baby Yukon gold potatoes (about a pound), halved
- 2 tbsp potato starch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/ tsp ground coriander
- 2 tbsp avocado oil
- Kosher salt
Cumin Sesame Tofu
- 1 tsp cumin seeds
- 2 tsp sesame seeds
- 1, 16oz block super firm tofu (I used Nasoya)
- 1 1/2 tbsp tamari
- 1 tbsp potato starch
- 1 tsp garlic powder
- 2 tsp light brown sugar
- 1/2 tsp fresh ground white pepper
- 2 tbsp avocado oil + 1 tsp oil
Yogurt Garlic Sauce
- 3 garlic cloves, peeled and crushed
- 2 tbsp lemon juice (juice of half a lemon)
- 1/2 cup thick plant-based yogurt or skyr
- 2 tbsp vegan mayo
- 2 tsp extra virgin olive oil (optional)
For Serving (Optional)
- Marinated Onions
- Fresh cilantro or microgreens
Instructions
- Preheat the oven to 425F. Line a large baking tray with parchment paper and brush a second large tray with some oil. Use a mortar and pestle to freshly grind the cumin seeds and sesame seeds, and set aside.
- Fill a large pot with about a quart of cold water. Add the baby potatoes, sweet potatoes, and a generous amount of salt (about 2-3 tsp), then place over high heat until the water begins to boil. Reduce the heat to a simmer and cook the potatoes for 5-8 minutes. You should be able to pierce a sweet potato and meet a little resistance (you do not want it to fall apart). Drain the potatoes well, then let the potatoes rest in the same pot off the burner for a minute to dry off from the remaining heat from the pot.
- To the potatoes, add the potato starch, garlic powder, paprika, coriander, oil and a pinch of salt. Cover the pot with it’s lid, then shake the potatoes until fully coated and roughed up (this can also be done in a large storage container with a lid). Your potatoes should look like they are smeared with some softened sweet potato. Transfer the coated potatoes to the tray brushed with oil. Make sure that each piece is spread out so they aren’t touching and placed cut side down to maximize their contact with the pan for even roasting. Bake for 20 minutes, then use a thin spatula to carefully flip the potatoes. Spread them out again, then bake for another 10 minutes. Flip again, then bake for another 5-10 minutes, or until the crust has set and they are golden brown in color.
- Finely crumble the tofu onto the parchment lined baking tray. Top with tamari, potato starch, garlic powder, sugar, white pepper, and 2 tbsp oil. Toss the mixture until evenly coated, then spread out into a single layer. Bake for 20 minutes. Remove the tofu from the oven and top with the cumin sesame mixture and the remaining tsp of oil. Use a spoon or spatula to toss the mixture together then bake for another 10 minutes.
- Place the garlic cloves in a blender cup with the lemon juice. Use an immersion blender to blend the mixture into a paste. Add the yogurt, mayo, oil, and a generous pinch of salt. Blend until completely smooth.
- For serving, divide the potatoes between bowls, then top each with a portion of the tofu. Drizzle the bowls with some yogurt sauce and any optional herbs or pickled onions as desired.
Notes
Don’t skip boiling your potatoes. While you can bake them as is, the flavor and texture after roasting improves significantly with the initial boil in salt water. Softening the potatoes also helps rough up your sweet potatoes enough to combine with the potato starch to create a nice crust around the potatoes as they bake.
Don’t overcook your potatoes. Sweet potatoes are more delicate. I find both the halved baby potatoes and sweet potatoes were cooked enough in 5 minutes, but you can cook longer if they are still tough. Essentially you want to be able to slowly pierce the potatoes without them falling apart.
Prep these components in advance to make this meal faster. At the start of the week, mix together the sauce then boil and rough up the potatoes. Both can be stored in the fridge as is for 5 days (and you can get some gut loving resistant starch in the process). When ready to enjoy, just season your potatoes and roast as the recipe indicates until crisp.
Manage your roasting to save time. I like to prep the tofu tray while the potatoes are boiling. Then once both trays are set, pop them into the oven at the same time.Â
Potato texture after roasting. In terms of expectation, the potatoes will get a nice crust to them with a pillowy center, but they will not be the same texture of something battered and fried. Right out of the oven, they will be crisp. Overtime, they will lose some of their crisp, but should still maintain a really lovely bite and flavor.
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