#1 Low Carb & Keto Diet App Since 2010
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prep time
25 min
cook time
35 min
ready time
1 h 0 min
Low-Carb Tofu Power Bowl
This fantastic tofu power bowl is perfect If you're looking for some low-carb fall recipes that will boost your energy and give your body all the essential nutrients. This colorful bowl is healthy and filling – a perfect meal for the entire family. If you wish to avoid dairy products, you can easily substitute the yogurt dressing with your favorite dairy-free low-carb dressing or simply serve the bowl with a good drizzle of olive oil and some lime juice. Serve immediately or store for later. Enjoy!
Is this recipe good for meal prep?
This delicious tofu power bowl is an excellent addition to your meal prep recipe collection. The recipe yields six servings, but you can adjust the amount of ingredients to feed more (or less). Store the ingredients separately in airtight containers and refrigerate for a few days.
How do you customize this recipe?
This is one of the best recipes to customize according to your taste. You can add some more fresh or roasted veggies (such as asparagus, Brussels sprouts, kale, or tomatoes). Fresh spinach or lettuce would also work perfectly in this recipe. Season the tofu and sweet potatoes with your favorite spices and fresh or dried herbs, or serve everything with your favorite nuts and seeds. However, please remember to log the ingredients separately to stay within your daily carb limits.
Are sweet potatoes low-carb?
Although sweet potatoes have fewer carbs than white potatoes, they are still high in carbs and should be eaten in moderation.
Net Carbs
9.5 g
Fiber
2.9 g
Total Carbs
12.6 g
Protein
9.4 g
Fats
12.5 g
197 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Tofu, silken, not cooked
300 g
Extra virgin olive oil
1 tbsp
Garlic powder
0.5 tsp
Cayenne
0.5 tsp
Smoked / Sweet Paprika
0.5 tsp
Greek yogurt, plain, nonfat
250 g
Garlic
1 clove
Extra virgin olive oil
1 tbsp
Lemon juice
0.5 tbsp
Salt
0.25 tsp
Parsley
1 tbsp
Sweet potato, baked
150 g
Extra virgin olive oil
1 tbsp
Garlic powder
0.5 tsp
Smoked / Sweet Paprika
0.5 tsp
Salt
0.25 tsp
Cauliflower rice
1 cup
Extra virgin olive oil
1 tbsp
Salt
0.25 tsp
Black pepper
0.25 tsp
Cabbage, red, raw
0.5 cup, shredded
Cucumber, raw, with peel
1 medium
Onions Green Spring Or Scallions Raw
0.25 cup, chopped
Avocado
0.5 each
Recipe Steps
steps 8
1 h
Step 1
Cut the tofu into bite-sized pieces and place in a bowl. Add 2 tbsp olive oil, ½ tsp garlic powder, ½ tsp cayenne, and ½ tsp smoked paprika. Toss gently to coat.Step 2
Preheat the oven to 200°C (400°F). Arrange the tofu over a baking tray lined with parchment paper. Bake for 10-12 minutes.Step 3
Peel and cut the sweet potato into bite-sized pieces. Add to a bowl and season with 1 tbsp olive oil, ½ tsp garlic powder, 1 tsp smoked paprika, and 1/3 tsp salt. Toss to combine.Step 4
Transfer the potatoes to a baking tray lined with parchment paper. Bake for 15-20 minutes at 200°C (400°F). Potatoes should be fully cooked and slightly crispy on the edges.Step 5
Prepare the dressing. Peel and mince the garlic. Add the Greek yogurt, minced garlic, ½ tbsp olive oil, lemon juice, ¼ tsp salt, and parsley to a bowl. Mix well and set it aside.Step 6
Heat 1 tbsp of olive oil in a large pan over medium heat. Add the cauliflower rice and season with ½ tsp salt and ¼ tsp black pepper. Stir well and cook for 8-10 minutes. Remove from the heat and set it aside.Step 7
Prepare the vegetables. Slice the cabbage. Slice the cucumber. Finely chop the spring onions. Peel the avocado.Step 8
Divide the ingredients between serving bowls. Serve with yogurt dressing and garnish with some fresh parsley and lime. Optionally, sprinkle with some finely chopped nuts or seeds.
