Name: Caramelized Maple-Pepper Tofu with Roasted Sweet Potatoes & Crunchy Quinoa Crumble
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 (16 oz) block extra-firm tofu, pressed and cut into 1-inch cubes; 2 tbsp pure maple syrup; 2 tbsp olive oil, divided; 1 tbsp apple cider vinegar; 1 tsp smoked paprika; 1/2 tsp freshly cracked black pepper; 1/2 tsp kosher salt, plus more to taste; 2 medium sweet potatoes, cut into 1/2-inch cubes; 1/2 cup dry quinoa, rinsed; 1 tsp ground cinnamon; Zest of 1 orange; 1/2 cup pomegranate seeds (optional, for garnish); 2 green onions, thinly sliced (white and green parts); 1 tbsp pumpkin seeds (pepitas); Cooking spray

Caramelized Maple-Pepper Tofu with Roasted Sweet Potatoes & Crunchy Quinoa Crumble

CookwithNewsletter

This dish reimagines the mid-week high-protein meal by borrowing dessert techniques: tofu is bathed in maple syrup and apple cider vinegar, then roasted until its edges caramelize and become irresistibly chewy. Roasted sweet potatoes deliver natural sweetness and color, while a crispy quinoa-pumpkin seed crumble provides the kind of textural contrast you’d expect from a deconstructed granola bar. The result is a plate that feels both indulgent and energizing—high in protein, rich in flavor, and designed to satisfy both body and soul. A sprinkle of pomegranate seeds and green onions adds a burst of freshness and color, making every bite a celebration.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly grease with cooking spray.
In a large bowl, whisk together 1 tbsp olive oil, maple syrup, apple cider vinegar, smoked paprika, black pepper, and 1/2 tsp salt. Add tofu cubes and toss carefully to coat. Let marinate 10 minutes while prepping other ingredients.
Toss sweet potato cubes with remaining 1 tbsp olive oil, cinnamon, and a pinch of salt. Spread out on one baking sheet in a single layer.
On a second baking sheet, spread tofu cubes in a single layer, reserving excess marinade. Roast both tofu and sweet potatoes for 15 minutes.
Meanwhile, bring 1 cup water and a pinch of salt to a boil in a small saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 14 minutes until water is absorbed. Remove from heat, fluff with fork, and stir in orange zest. Set aside uncovered to let steam escape for extra crunch.
After 15 minutes, remove tofu from oven and drizzle with reserved marinade. Flip tofu cubes to caramelize evenly; return both tofu and sweet potatoes to oven for another 10-12 minutes, until tofu is deeply golden with crispy edges and sweet potatoes are tender and caramelized.
While tofu finishes, heat a dry skillet over medium heat. Add pumpkin seeds and toast for 2-3 minutes, stirring, until fragrant and starting to pop. Add cooked quinoa and toast for another 3-5 minutes, stirring occasionally, until quinoa is golden, crisp, and nutty. Season with a pinch of salt. Set aside.
To serve, divide roasted sweet potatoes among 4 plates. Top each with caramelized tofu cubes. Scatter the crunchy quinoa-pumpkin seed crumble over the top, and garnish with green onions and pomegranate seeds if desired. Enjoy warm, savoring the sweet-savory, crispy-creamy contrasts!