Tofu Knots and Sweet Potato Quinoa Bowl

Seasoned tofu knots, tender baked sweet potato, fresh cherry tomatoes, and sliced avocado. Topped with homemade peanut sauce, pepitas, and hemp hearts.

Tofu Knots Overview

Tofu knots, also known as bean curd knots, is the top layer of tofu that is removed during manufacturing and tied in a knot. They typically are sold dried like pasta. Which also means they are shelf stable.

Like regular tofu they absorb whatever flavors are added to them. But where they differ is the texture. Tofu knots have a much chewier texture right out of the packaging.

To use them in a recipe they simply need to be rehydrated. We will dive deeper into that process a little later in this post. However, once they are rehydrated they cook exactly the same as tofu, tempeh, or seitan.

Sweet Potato Selection

Choosing the right sweet potato can be a bit tricky, but here are some tips to help you pick the perfect one:

1. Look for firmness: A good sweet potato should be firm to the touch, but not hard. Avoid soft or mushy sweet potatoes as they may be overripe or rotten.

2. Check the skin: Sweet potatoes with smooth, unblemished skin are generally better than those with bruises, cuts, or soft spots. Avoid sweet potatoes with green skin, as they may be toxic.

3. Choose the right size: Sweet potatoes come in various sizes, from small to large. Choose the size that suits your needs.

4. Check the color: Sweet potatoes can have a range of colors, including: orange, yellow, white, and purple. Orange and yellow sweet potatoes are the most common and have a sweeter flavor.

5. Store them properly: Once you’ve chosen your sweet potatoes, store them in a cool, dark place with good air circulation to keep them fresh for a longer period.

By following these tips, you can pick the perfect sweet potato for your needs and enjoy its delicious flavor and nutritional benefits.

Cooking Notes

To begin fill a large bowl with water. Then add the dried tofu knots. Allow the tofu knots to soak for 30 – 45 minutes before starting this recipe.

When the time elapses use a strainer to drain the water from the tofu knots. Place them in a large bowl. Then prepare the marinade and add it to the tofu knots. Fold the tofu knots in the marinade to evenly coat them. Then set the bowl off to the side for now.

Baked Sweet Potatoes

There are many ways to bake sweet potatoes. For this recipe they are baked whole.

To prep the sweet potatoes first wash them with water to remove any debris. After they are washed line a baking sheet with parchment paper. Use a fork to pierce the sweet potato all over. This will help steam escape from the sweet potato during the cooking process.

Set the oven to 425ºF and bake for 45 – 60 minutes. When the time approaches the 45 minute mark open the oven slowly and stand back to avoid a blast of moist hot air.

Use a fork and pierce the potatoes. If they pierce easily then they are done. Otherwise add time and repeat until they are tender. Then remove from the oven and allow to cool on a wire rack.

Types of Quinoa

Quinoa is a versatile and nutritious grain that comes in a variety of colors and flavors. Here are some of the most common types of quinoa:

• White Quinoa: This is the most commonly available type of quinoa and has a mild, neutral flavor. It is also the most widely cultivated and consumed type of quinoa.
• Red Quinoa: Red quinoa has a slightly sweeter and nuttier flavor than white quinoa. It is also higher in antioxidants and has a slightly crunchier texture.
• Black Quinoa: Black quinoa has a stronger, earthier flavor than white quinoa and is often used in savory dishes. It is also higher in fiber and protein than white quinoa.
• Tri-Color Quinoa: This type of quinoa is a combination of white, red, and black quinoa, offering a mix of flavors and textures.

For this recipe I reached for the tri-color type. But you could easily swap it out for any of the other choices listed above. Follow the instructions on the packaging to cook.

Peanut Sauce

Add the peanut butter, soy sauce, lemon juice, and agave nectar to a small bowl. Stir until all ingredients are fully combined. If the peanut sauce is thick then add a tablespoon of water, or less, at a time. Stir until the water is incorporated and then judge if you need to add more.

This sauce also works great as a dipping sauce for fresh spring rolls, over noodles, or salads. The ingredients are readily available in most pantries so it is easy to create in a pinch.

Tofu Knots

To cook the tofu knots bring a skillet up to medium heat and add them with the marinade. Cook until the liquid evaporates. Use a silicone spatula to turn and fold the tofu knots frequently so that nothing sticks to the pan. When the liquid is almost evaporated add a tablespoon of olive oil and sauté for 5 – 10 minutes.

Final Prep

When you are almost ready to dish out there are a few odds and ends that need to be completed. The can of corn needs to be emptied in a small microwave safe dish, placed in the microwave, and cooked 3 -5 minutes. The avocado and cherry tomatoes need to be sliced up. The sweet potato needs to have the skin removed and then sliced.

Serving Instructions

Add some quinoa to the bottom of a bowl. Then place the tofu knots on one side and the sweet potato slices on the other. Add the corn and cherry tomatoes in the middle of the bowl. Place a couple of slices of avocado on top. Then drizzle the peanut sauce over all the ingredients. Last but not least, add your favorite toppings. In this instance I added hemp hearts and pepitas.

Variations and Substitutions

Tofu knots – If you can’t find tofu knots then fear not. This recipe can easily accommodate tofu, seitan, or tempeh being used in its place.

Quinoa – For this recipe we used tri-color quinoa. But you could easily swap that for one of the other types discussed above. Or for another grain altogether, such as jasmine or white rice.

Sweet Potato – Other root vegetables could be swapped in place of sweet potato. Acorn or butternut squash come to mind. Even the humble russet potato would probably work well as a substitute.

Toppings – You are limited by your imagination on this one. But some to consider may be: sesame seeds, cashews, peanuts, walnuts, sriracha, or seaweed sheets.

Storage

Any leftovers should keep nicely in the refrigerator for several days before the freshness starts to taper off. Place the quinoa on the bottom of the container and then add the remaining cooked ingredients to the same container. The fresh ingredients that were sliced and added at the end are best stored in a separate container and added after the meal is reheated.

If you liked this recipe be sure to check out our other recipes below:

• Coconut Curry Tofu Knots
• Yellow Curry Tofu Knots with Spinach and Veggies
• Sticky Orange Tofu Knots with Veggies
• Tofu Knots with Kale and Bell Pepper