Black Bean Sweet Potato Tofu

Black Bean Sweet Potato TofuAre you trying to add a few more meatless meals to your diet? This protein-packed gluten free, vegan recipe will please even your biggest meat-eater! Loaded with flavor, spice it up or down!


• 1 pound organic extra firm tofu
• 1 10-ounce can black beans, drained
• 1 sweet potato, diced
• 1 red onion, diced
• 10 ounces corn, (fresh, frozen or canned)
• 1 avocado, chopped
• 1 cup brown rice, cooked

Tofu Seasoning (adjust to desired taste):

• 2 Tbsp coconut oil
• 1 tsp ancho chili powder
• 1 tsp ground cumin
• ¼ tsp cinnamon
• ½ tsp garlic powder
• 1 Tbsp soy sauce
• 2 Tbsp sweet chili sauce
• Pinch of salt and pepper


1. Drain tofu and pat dry – wrap in a towel to dry the tofu.
2. Cook rice in rice cooker – 1 cup rice 3 cups water with a pinch of salt and a tsp of coconut oil.
3. Cut tofu into cubes, place in bowl and add seasoning.
4. Heat large saucepan over medium high heat.
5. Add 2 Tbsp coconut oil.
6. Add chopped onion and cook/stir for a few minutes. 7. Add chopped sweet potatoes and cook/stir about 5 minutes.
8. Add tofu and cook about 2 minutes.
9. Add corn, black beans and heat through.
10. Turn off heat. Add chopped avocado. Toss with chili sauce.
11. Plate over some chopped greens.

Toss with your favorite sweet chili sauce or make you own

Sweet Chili Sauce:


• ½ cup rice vinegar (or white if you don’t have rice)
• ½ cup sugar
• ¼ cup water
• 3 Tbsp soy sauce
• 3 cloves garlic minced, or 1 T garlic powder
• ½ to 1 Tbsp dried crushed chili flakes
• 1 ½ Tbsp cornstarch dissolved in 3-4 Tbsp water


1. Place all ingredients except cornstarch in a sauce pan and bring to a boil.
2. Reduce heat to medium and cook for 10 minutes to reduce to half.
3. Stir in cornstarch-water mixture cooking about 2 minutes.