Food, Recipes

Vegan Turmeric Tofu Steak Bowls With Sweet Potato Mash


This time of year, all I want to do is cozy up to big comforting bowls of plants. Sometimes I get so wrapped up in the seasonal produce that I forget how good tofu is, especially when smothered in a turmeric-based seasoning! These Turmeric Tofu “Steak” Bowls are packed with protein and veggies. The combination of seasoned tofu, sweet potato, and broccoli makes a beautiful and nourishing dinner plate.

Enjoy tofu steak bowls for an easy weeknight dinner, or whip it up for a fun date-night in. If you’re in a hurry, try splitting the prep by marinading the tofu in the morning and baking in the evening. I like to serve my tofu steak bowls with a bit of hot sauce and hummus.

Turmeric Tofu Steak Bowls With Sweet Potato Mash


Prep Time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Yield: 3-4 servings
  • 1 16-ounce package of extra-firm tofu, drained and rinsed
  • 1/2 tablespoons Tamari lite
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon yellow curry powder
  • 1/8 teaspoon black pepper
  • 2 cups sweet potato cubes
  • 1 cup baby carrots
  • 1/4 cup + almond milk
  • 1 bunch broccolini
  • to taste Himalayan sea salt
  • to taste Black pepper


1. Preheat oven to 400°F.

2. Slice the slab of tofu into six rectangles and drizzle with tamari.

3. Combine the nutritional yeast, cumin, garlic powder, turmeric, curry powder, and black pepper in a dish. Place tofu in an oven-safe dish and press into spice mixture until all sides are covered. Cover and allow to sit for 15-30 minutes to allow flavors to marinate.

4. After marinating, place pan in the oven and bake for 30 minutes, flipping slices halfway.

5. While the tofu steak is baking, add diced sweet potatoes and carrots to steamer basket and steam for 8-10 minutes on high, until fork tender. Allow to cool slightly, then add to a high-speed blender with almond milk and blend until smooth and creamy. Add more almond milk as needed for thinner consistency. Season with Himalayan sea salt and black pepper to taste.

6. Add the broccolini to the steamer and steam for 3-4 minutes, until vibrant green and tender-crisp.

7. To assemble, add broccolini and sweet potato carrot smash to bowls and top with 1-2 tofu steaks. Top with fresh parsley, if desired.

Also by Lauren: Easy Chickpea & Broccoli Bowl

Related: Sweet Potato Avocado Zen Bowl

Zesty Green Buddha Bowl

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Photos: Lauren Kirchmaier

Turmeric Tofu Steak Bowls
Lauren Kirchmaier

Lauren Kirchmaier

Blogger at Flora & Vino
Lauren is a vegan recipe creator, food photographer, and writer. You can find her in the kitchen making healthy plant-based eats, at the gym working up an appetite for her next meal, or curled up with a good book and a glass of red. She actively seeks wellness and balanced living in an unbalanced world. Follow her on Instagram @flora_and_vino and her blog
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