Name: Caramelized Tofu Power Bowls with Crispy Coconut, Roasted Almond Butter Drizzle & Chilled Avocado Mousse
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 16 oz extra-firm tofu, pressed and cut into thick cubes; 3 tbsp coconut oil, divided; 1 1/2 tbsp coconut sugar or allulose (for keto); 1 tsp smoked paprika; 1/2 tsp sea salt; 1/2 tsp black pepper; 1 small red onion, sliced into thin petals; 1 medium zucchini, cut into thick half-moons; 1 red bell pepper, cut into strips; 1 cup unsweetened shredded coconut; 2 ripe avocados; 1/4 cup unsweetened almond butter; 2 tbsp lime juice, plus extra wedges for serving; 1 tbsp rice vinegar; 1 tbsp maple syrup or allulose (for keto); 3 tbsp water, plus more as needed; 2 cups baby spinach or arugula; Fresh basil leaves (for garnish); Toasted sliced almonds (for garnish, optional)

Caramelized Tofu Power Bowls with Crispy Coconut, Roasted Almond Butter Drizzle & Chilled Avocado Mousse

CookwithNewsletter

This Caramelized Tofu Power Bowl takes your weeknight dinner to new heights, fusing decadent dessert-inspired techniques—like caramelizing, layering, and textural play—into a savory, high-protein, plant-based meal. Golden-edged tofu and roasted veggies provide satisfying chew and natural sweetness, while crispy toasted coconut mimics the crunch of dessert toppings. The silky avocado mousse adds a cool, creamy contrast, and a tangy almond butter drizzle ties it all together. Every bite delivers a symphony of flavor and texture, making healthy eating feel as indulgent as dessert. Perfect for fueling your body and soul without compromise.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Toss tofu cubes in 1 tbsp coconut oil, coconut sugar/allulose, paprika, salt, and pepper. Arrange on one side of baking sheet. On the other side, toss red onion, zucchini, and bell pepper in 1 tbsp coconut oil and a pinch of salt.
Roast for 22-25 minutes, flipping tofu and veggies halfway, until tofu is golden and caramelized on edges.
Meanwhile, heat a nonstick skillet over medium. Add shredded coconut and toast, stirring often, until deeply golden and crisp, 2-3 minutes. Set aside.
For the avocado mousse: Blend avocados, 1 tbsp lime juice, 1 tbsp water, and a pinch of salt until silky and creamy. Chill until serving.
For almond butter drizzle: Whisk almond butter, remaining lime juice, rice vinegar, maple syrup/allulose, remaining water, and a pinch of salt until smooth and pourable. Add water 1 tsp at a time if needed.
To build bowls: Arrange a bed of baby spinach/arugula. Top with roasted tofu, caramelized veggies, and big dollops of avocado mousse. Drizzle with almond butter sauce, sprinkle with toasted coconut and basil. Finish with toasted almonds if desired and a squeeze of lime.