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Greens! African Bounty Bowl with Tofu

Prep Time
Cook Time

May 23, 2021 by Amethyst Ganaway

This bowl is packed with brightly colored vegetables and topped with a salty, sweet, and savory peanut butter sauce that goes well on just about everything. Slightly caramelized sweet potatoes, crisp fried plantain, and kale cooked just right make for a well rounded dish. To top it off, we added some fried tofu that’s perfectly crispy on the outside and creamy on the inside, which could always be left off or substituted with another protein like crispy chicken or shrimp. Our Greens! Pilaf sets the whole dish off, and makes this meal feel filling but not heavy.


Serves 2
For the Peanut Sauce
  • ½  cup creamy peanut butter
  • teaspoons lime juice
  • ¼  cup warm water
  • ¼  teaspoon chili powder
  • ½  cup Yolélé Greens! Fonio Pilaf, cooked according to package directions
  • 14  oz extra firm tofu, cut into cubes
  • 3 ½  tablespoons cornstarch
  • teaspoon kosher salt
  • ¼  teaspoon chili powder
  • Neutral flavored oil
  • cup diced sweet potatoes (fresh or frozen) (½ inch dice)
  • pound kale, stems removed and leaves roughly chopped
  • large ripe plantain, peeled and sliced (should be dark yellow and brown in color)
  • Green onion for garnish


        • 01 .  

          In a bowl, whisk together the peanut butter, lime juice, and chili powder. Incorporate the warm water into the peanut butter mixture and continue to stir until you reach your desired consistency.

        • 02 .  

          In another bowl, coat the tofu cubes with cornstarch, salt, and chili powder, and set aside.In a frying pan, heat up about 1 tablespoon of oil over medium-high heat for 30 seconds. Add sweet potato and fry until the pieces soften and crisp up around the edges, around 3-5 minutes.

        • 03 .  

          Carefully remove sweet potatoes and set on a paper towel lined plate. Turn the heat down to medium and add more oil if necessary. Add the chopped kale and a pinch of salt, and saute until the greens begin to soften and get slightly crispy around the edges, about 5 minutes. Remove the kale and set aside.

        • 04 .  

          Add enough oil to cover the bottom of the frying pan totally and increase the heat to medium high for about 15 seconds. Carefully add slices of plantain and let cook until golden brown, about 2 minutes, flip and repeat on the other side. Remove the fried plantain and set on a paper towel lined plate.

        • 05 .  

          In the same pan, add in coated tofu squares, working in batches so that each piece can fry individually until golden brown, about 10 minutes total. When all tofu is fried, turn off the heat and remove pieces of tofu. Place on a paper towel lined plate.

        • 06 .  

          Assemble your bowl and garnish with the peanut sauce and green onion. Enjoy!