Caramelized roasted sweet potato, charred broccoli, and golden crispy tofu piled over fresh greens and drizzled with a sticky soy sweet chilli dressing, this Vegan Sweet Potato, Broccoli and Tofu Salad is a hearty, colorful bowl that works as a full meal. It has sweet, salty, spicy, and tangy flavors in every bite, and everything roasts together on a single sheet pan.
Roasting brings out the best in each ingredient. Sweet potato turns soft and caramelized, broccoli gets crisp, browned edges, and tofu bakes until golden and chewy on the outside. A light coating of cornstarch helps the tofu crisp up without any frying, so the whole salad stays light yet satisfying.
The dressing is what makes this salad unforgettable. A quick mix of soy sauce, sweet chilli sauce, lime juice, rice vinegar, garlic, and toasted sesame oil creates a glossy sauce that is sweet, savory, and gently spicy. It doubles as a glaze for the tofu and a dressing for the greens.
Serve it warm or at room temperature, over rice, quinoa, or just greens. It is ideal for meal prep lunches, easy weeknight dinners, and potluck bowls, and every component stores well.
This recipe is 100% vegan, dairy-free, and easily made gluten-free.
Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Calories |
|---|---|---|---|---|
| 15 mins | 30 mins | 45 mins | 4 | ~460 kcal |
Ingredients
For the Roasted Vegetables and Tofu
- 2 medium sweet potatoes (about 500g), cut into ¾ inch cubes
- 1 large head broccoli (about 350g), cut into florets
- 1 block (400g) extra-firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ¾ tsp salt
- ¼ tsp black pepper
For the Soy Sweet Chilli Dressing
- 3 tbsp soy sauce or tamari
- 3 tbsp sweet chilli sauce
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 clove garlic, grated
- 1 tsp fresh ginger, grated
- 1 tsp maple syrup
- 1–2 tbsp water (to thin)
For the Salad Base
- 5 cups (150g) mixed greens or baby spinach
- 1 cucumber, sliced
- 1 carrot, grated
- 2 green onions, sliced
- 2 tbsp toasted sesame seeds
- ¼ cup (10g) chopped fresh cilantro
To Serve
- Cooked rice or quinoa
- Lime wedges
- Sliced red chili
- Crushed peanuts
- Avocado slices
Optional Additions
- Edamame
- Pickled red cabbage
- Sriracha mayo drizzle
- Crispy chickpeas
Instructions
- Preheat. Heat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Roast the sweet potato. Toss the sweet potato cubes with 1½ tablespoons of oil, paprika, half the salt, and the pepper. Spread on one sheet and roast for 15 minutes.
- Prepare the tofu. Toss the pressed tofu cubes with cornstarch, garlic powder, 1 tablespoon of soy sauce from the dressing, and a pinch of salt until evenly coated. Spread on the second sheet with 1 tablespoon of oil.
- Add the broccoli. After the sweet potato has roasted for 15 minutes, add it to the tofu sheet if there is room, or spread the broccoli on the sweet potato tray with the remaining oil and salt.
- Finish roasting. Roast everything for another 15–18 minutes, turning once, until the sweet potato is caramelized, the broccoli is charred at the edges, and the tofu is golden and crisp.
- Make the dressing. Whisk together the soy sauce, sweet chilli sauce, lime juice, vinegar, sesame oil, garlic, ginger, and maple syrup. Add water to reach a pourable consistency.
- Glaze the tofu. Toss the hot tofu in 2 tablespoons of the dressing so it becomes sticky and glossy.
- Assemble. Divide the greens, cucumber, and carrot among bowls. Top with the roasted sweet potato, broccoli, and tofu.
- Dress and serve. Drizzle with the remaining dressing and sprinkle with sesame seeds, cilantro, and green onions.
Pro Tips for the Best Roasted Veggie Salad
- Press the tofu well. Dry tofu gets crispier in the oven.
- Do not overcrowd the pans. Space lets the vegetables roast instead of steam.
- Cut the sweet potatoes evenly. Same-size cubes cook at the same rate.
- Start the sweet potato first. It takes longer than broccoli.
- Toss the tofu in the dressing while hot. It soaks up the glaze better.
- Dress the greens at the last minute. This keeps them crisp.
- Adjust the dressing. Add more lime for tang or more sweet chilli for sweetness.
Why This Salad Is a Smart Meal
Sweet potato provides beta-carotene, fiber, and potassium, and broccoli adds vitamin C, vitamin K, and fiber. Tofu supplies complete plant protein and calcium, and the greens add folate and antioxidants.
Roasting needs less oil than frying, so the salad stays light but filling. A serving provides about 19 grams of plant protein and 9 grams of fiber, making it a balanced bowl that keeps you full.
Flavor Variations
- Peanut Version: Swap the dressing for a peanut sauce and add crushed peanuts.
- Spicy Sriracha Version: Add a spoonful of sriracha to the dressing.
- Air Fryer Version: Cook the tofu and broccoli in the air fryer at 400°F (200°C) for 12–15 minutes.
- Grain Bowl Version: Serve over brown rice or quinoa for extra heartiness.
Nutritional Highlights (Per Serving)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~460 kcal | 19g | 52g | 9g | 20g |
Storage
- Refrigerator: Store the roasted vegetables and tofu, greens, and dressing in separate containers for up to 4 days.
- Reheating: Re-crisp the tofu and vegetables in a 400°F (200°C) oven or air fryer for 5–8 minutes.
- Dressing: Keeps up to 1 week in a sealed jar.
- Meal prep: Pack the bowls with the dressing on the side and add it just before eating.
Frequently Asked Questions
How do I make the tofu crispy?
Press it well, coat it in cornstarch, and roast it at high heat on a single layer.
Can I use another type of sweet chilli sauce?
Yes. Any Thai-style sweet chilli sauce works. Check that it is vegan.
Can I make it gluten-free?
Use tamari instead of soy sauce, and check that your sweet chilli sauce is gluten-free.
Can I use frozen broccoli?
Fresh works best for roasting, but frozen can be roasted straight from frozen at a higher heat.
Can I serve it cold?
Yes. It tastes great at room temperature or cold, though the tofu will soften.
Can I use other vegetables?
Yes. Cauliflower, carrots, zucchini, or Brussels sprouts all roast well.
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