Vegan Stuffed Sweet Potatoes
Ingredients
- 3 sweet potatoes
Tofu
- 8 oz extra-firm tofu (225g)
- 1 tbsp olive oil
- 1 tbsp corn starch or arrowroot powder
- 1/2 tsp fine sea salt
- 1/4 tsp garlic powder
- pinch pepper
Garlicky spinach
- 1 tbsp olive oil
- 5 oz baby spinach
- 2 cloves garlic, diced
- pinch sea salt
Citrus tahini dressing
- 1/4 cup tahini
- 2 tbsp apple cider vinegar
- pinch sea salt
- 1/4 cup water
Preparation
Preheat oven to 400F/200C. Using a fork, poke small holes in the sweet potatoes going all the way round, about 1-inch apart. Line a baking tray with parchment paper, and paint the sweet potatoes with oil to lightly coat. Bake for 40 minutes to 1 hour, or until cooked through.
Drain the tofu and rinse well. Wrap in a tea towel and press tofu by placing a few heavy books on top. Use your backsplash to secure the books in place. Press the tofu for 10 minutes. Unwrap and cut into bite-sized cubes.
In a mixing bowl combine the tofu cubes, olive oil, corn starch, sea salt, garlic powder and pepper. Toss gently to combine. Line a baking sheet with parchment and transfer the tofu onto the sheet, spreading it out so there aren't any clumps. Bake in the oven, along with the sweet potatoes, for 20-25 minutes, or until golden and crispy.
Add the olive oil to a large skillet and bring to medium-high heat. Toss in the spinach and garlic and pan-fry until the spinach is wilted, about 3 to 5 minutes.
In a small bowl, whisk together the tahini, apple cider vinegar, sea salt and water.
Slice open the sweet potatoes and stuff with the garlicky spinach, top with tofu and drizzle with the citrus tahini dressing.
