Hot Honey Tofu Bowls (Sweetgreen Copycat)

If you’ve seen the viral Sweetgreen hot honey chicken bowl, this is my vegetarian spin – and honestly, it might be even better. Crispy tofu, sweet roasted potatoes, crunchy slaw, and that sweet-spicy honey mustard situation… it’s a full-on flavor moment!

Love tofu recipes? You need to try our

Why you’ll love this family favorite recipe!

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Why You’ll Love This Recipe

Big Sweetgreen flavor, made at home

Perfect balance of sweet, spicy, creamy, and crunchy

High-protein vegetarian dinner that actually fills you up

Great for meal prep (components hold up well!)

Ingredients needed

The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

For the tofu

Super firm tofu – best for getting that crispy texture without extra pressing but extra-firm or firm tofu also works well

Soy sauce – adds umami and saltiness

Cornstarch – key for crispiness

A mix of spices

For the sweet potatoes

Sweet potatoes – adds natural sweetness and heartiness

Cornstarch – helps them get lightly crispy

Spices

For the slaw

Purple cabbage + carrots – crunchy, fresh contrast

Greek yogurt – creamy base with a protein boost

Apple cider vinegar – for tang

Hot honey – sweet heat that we all love!

Mustard + lime juice – brightness and depth

For the honey mustard dressing

Dijon mustard

Olive oil

Hot honey

Apple cider vinegar

How to Make It

Just a reminder that you can find the FULL written recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you 🙂

Prep the tofu and place in a large bowl. Toss together with the soy sauce, olive oil, spices, and cornstarch. Air fry or pan fry until crispy.

Toss the sweet potato on a baking sheet with cornstarch, spices, salt, and pepper. Roast until tender and lightly golden on the outisde.

Make the coleslaw by whisking together the dressing in a large bowl. Toss in the red cabbage and carrots until coated.

Cook the quinoa until tender. Assemble the bowls by evenly dividing the ingredients into 4 portions.

Recipe Tips

Tear the tofu instead of cubing for more craggly, crispy edges

Don’t overcrowd the tofu (air fryer OR pan) → this is key for crispiness

Use super firm tofu if you can….total game changer! Trader Joe’s has some that I love and it’s relatively inexpensive ~$2.99 a block

Let the slaw sit 10–15 minutes before serving for best flavor

Hot Honey Tofu Bowls

These Hot Honey Tofu Bowls are a vegetarian twist on the viral Sweetgreen favorite—loaded with crispy tofu, roasted sweet potatoes, crunchy slaw, and a bold honey mustard dressing.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings servings

Calories

Author Brita Britnell

Ingredients

For the tofu:

2 blocks super firm tofu or extra-firm tofu, pressed1 tablespoon soy sauce¼ cup cornstarch1 tablespoon olive oil1 teaspoon garlic powder1 teaspoon smoked paprika1 teaspoon chili powder1 teaspoon dried thyme½ teaspoon dried oregano½ teaspoon onion powder½ teaspoon salt and pepper each

For the sweet potatoes:

2 medium sweet potatoes peeled and diced1 tablespoon olive oil½ teaspoon garlic powder½ teaspoon paprika½ teaspoon salt + pepper each1 teaspoon cornstarch

For the slaw:

3 cups shredded purple cabbage1 ½ cups shredded carrots¾ cup greek yogurt1 tablespoon apple cider vinegar1 tablespoon hot honey½ tablespoon mustard1 tablespoon lime juiceSalt and pepper to taste

For the honey mustard dressing

2 tablespoon dijon mustard¼ cup olive oil1 ½ tablespoon hot honey1 tablespoon apple cider vinegarSalt and pepper to taste1 cup of uncooked quinoa

Instructions

Cook the quinoa. Prepare the quinoa according to package instructions. Fluff with a fork and set aside to cool slightly.

Roast the sweet potatoes. Preheat the oven to 425°F. Add the diced sweet potatoes to a large baking sheet. Toss with olive oil, cornstarch, garlic powder, paprika, salt, and pepper until evenly coated. Spread into a single layer and roast for 25–30 minutes, flipping halfway through, until fork-tender and lightly crispy on the edges.

Prep the tofu. If not using super firm tofu, press it first to remove excess moisture. Cut or tear the tofu into bite-sized pieces and place in a large bowl. Toss with soy sauce and olive oil. Sprinkle in the cornstarch, garlic powder, smoked paprika, chili powder, thyme, oregano, onion powder, salt, and pepper. Toss until evenly coated.

Cook the tofu (choose one method).

Pan Fry: Preheat air fryer to 400°F. Arrange tofu in a single layer (work in batches if needed). Air fry for 12–15 minutes, shaking halfway through, until golden and crispy.

Pan Fry: Heat 1–2 tablespoons oil in a large skillet over medium heat. Add tofu in a single layer and cook for 8–12 minutes, flipping every few minutes, until golden and crispy on most sides.

Make the slaw. In a large bowl, whisk together the Greek yogurt, apple cider vinegar, hot honey, mustard, lime juice, salt, and pepper. Add the cabbage and carrots and toss until fully coated. Set aside.

Make the honey mustard dressing. In a small bowl or jar, whisk together the Dijon mustard, olive oil, hot honey, apple cider vinegar, salt, and pepper until smooth.

Assemble the bowls. Divide quinoa between bowls. Top with roasted sweet potatoes, crispy tofu, and slaw. Drizzle generously with the honey mustard dressing and serve immediately.

Notes

Storage Instructions – Store each component separately in airtight containers in the fridge for up to 4 days. Reheat tofu and sweet potatoes before serving.

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