Sweet & Smoky Tofu Bowl

Sweet, sticky, smoky Tofu salad, with a combination of fermented vegetables, cumin roasted sweet potatoes and crunchy broccoli.

  • 40 min
    Prep: 20 m / Cook: 20 m
  • 8 serves
  • easy
  • Vegetarian


  • 1 tablespoon olive oil, plus extra for frying
  • 2 medium sweet potatoes, cut into ½ cm rounds
  • 1 tablespoon MasterFoods™ Ground Cumin
  • 1 teaspoon MasterFoods™ Ground Paprika
  • 1 bunch broccolini, ends trimmed
  • 350grams firm tofu
  • 1 tablespoon sesame seeds, lightly toasted
  • 1 large carrot, peeled and cut into matchsticks
  • 2 small red chillies, thinly sliced
  • 6 tablespoon MasterFoods™ Smoky Barbecue Sauce, plus extra for serving
  • Fermented red cabbage, to serve

This recipe has been provided by the team at Mars Food.


  1.  Preheat an oven to 180°C
  2. In a large mixing bowl, toss sweet potato rounds with olive oil, cumin and paprika, then arrange on a baking sheet and roast off for 20 minutes, or until tender
  3. Meanwhile, blanch the trimmed broccolini
  4. Heat a frying pan on medium heat and add olive oil
  5. Cut the tofu into triangles and pan fry for a few minutes each side until evenly golden
  6. Add the smoky barbecue sauce for final minute to glaze, remove and set aside, and sprinkle with sesame seeds
  7. Plate up the tofu with sweet potatoes, broccolini, carrot and a sprinkle of red chilli slices
  8. Serve with extra smoky barbecue sauce and fermented red cabbage

Chef tips 

  • This dish can be served with steamed brown rice and chargrilled capsicum
  • Replace the tofu with roasted portobello mushrooms for an alternative vegetable option
  • For a higher protein option, replace tofu with chicken breast