Spicy Maple Mustard Tofu Bowl with Sweet Potatoes

For the tofu marinade:

• 1 tablespoon Dijon mustard
• 2 teaspoons flaxseed meal
• 1 teaspoon flour or use corn starch to make it gluten-free
• 2 tablespoons maple syrup
• 2 tablespoons non-dairy milk
• 1 teaspoon oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne
• 1/2 teaspoon black pepper

For the crispy coating:

• 1/4 teaspoon salt
• 1/4 cup bread crumbs

For the rest of the bowl ingredients:

• 14 ounces of extra firm tofu pressed for 15 minutes and cubed
• 1 sweet potato cubed
• 1/4 teaspoon salt
• 1/4 tsp thyme for sweet potatoes
• oil as needed for sweet potatoes
• 1 cup blueberries
• 1 cup thinly sliced apples
• fresh spinach or baby greens as needed
• 1/3 cup halved pecans

For the dressing:

• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 tablespoon water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper