To cook potatoes: Preheat oven to 400 degrees. Toss potato slices in oil and sprinkle with salt and pepper. Cook 30-40 minutes or until golden brown, flipping every 10 minutes to cook all sides. Set aside.
Heat sesame oil in medium-low heat. Add tofu and let sit without moving for 3-5 minutes, or until brown. Stir and let tofu brown again. Repeat until tofu cubes have dried and begin to become crispy.
Meanwhile, heat soy sauce, ginger, brown sugar, and sesame oil over medium heat in a small saucepan until mixture starts to boil. Add a small amount of sauce to pan to let tofu soak up liquid. Reduce saucepan heat and cook until sauce thickens, about 3-5 minutes.
To build bowl: Add brown rice, edamame, carrots and sweet potato to bowl. Add tofu and ginger soy sauce on top. Enjoy!
Leftovers and Storage: This Ginger Soy Tofu Bowl is great for leftovers and will keep for up to 5-7 days in the refrigerator.
Dietary Preference and Allergen Information: This recipe is entirely plant-based and is appropriate for vegans, vegetarians, and flexitarians alike. This recipe contains soy and may contain gluten if using soy sauce; substitute Tamari or Bragg’s Liquid Aminos in place of soy to be gluten-free.