Jump to Recipe Print RecipeThe aroma of roasted garlic fills the kitchen as I slice sweet potatoes, and I can’t help but feel a wave of comfort wash over me. My latest creation, Maple Miso Whipped Sweet Potatoes with Crispy Cornmeal Tofu, is not only a feast for the senses but also a delightful plant-based option that’s easy to whip up on a busy weeknight. This dish perfectly balances the creamy sweetness of sweet potatoes with a savory miso twist, while the cornmeal-crusted tofu adds a satisfying crunch that everyone at the table will rave about. Plus, it’s vegan, gluten-free, and packed with plant-based protein, making it a nourishing choice for any diner. Isn’t it time you indulged in something homemade and heartwarming? Let’s get started! Why not try a new flavor twist? Unique Flavor Combination: The blend of maple and miso generates a deliciously unexpected taste that elevates traditional sweet potatoes to new heights. Effortless Preparation: This recipe is designed with simplicity in mind, allowing you to create a gourmet meal with minimal cooking skills required. Healthy Comfort Food: Packed with nutrients, this dish is a perfect guilt-free indulgence that satisfies cravings without sacrificing health. Versatile Substitutions: Feel free to swap in butternut squash or chickpeas for a refreshing twist, making it easily adaptable for your tastes! Crowd-Pleasing Appeal: Whether it’s a dinner party or a family meal, the creamy texture and crispy tofu are sure to impress everyone at the table—and might just become a new favorite! Meal Prep Friendly: Store leftovers separately for quick reheats throughout the week. Pair it with Cucumber Tomato Salad for a complete meal solution. Maple Miso Whipped Sweet Potatoes Ingredients • Here’s everything you need! For the Sweet Potatoes Sweet Potatoes – Provide natural sweetness and a creamy texture; use uniformly sized sweet potatoes for even roasting. Miso Paste – Adds rich umami flavor; prefer white or yellow for a milder taste, and adjust if using red miso. Maple Syrup – Acts as a natural sweetener that blends smoothly; agave syrup can be used instead for a different sweetness. Garlic Bulb – Enhances flavor; adjust the quantity based on how much garlic you love. For the Tofu Tofu – Source of protein; super firm or extra firm works best. Be sure to press it for 20-30 minutes to remove excess liquid. Cornmeal – Creates a crunchy crust on the tofu; stone-ground is your best bet for texture. Cornstarch – Aids in crisping the tofu during baking. For the Kale Topping Kale – Adds nutrients and texture; both Lacinato and curly kale work beautifully. Scallions – Provide a fresh flavor boost; feel free to substitute with onions if that’s what you have. Lemon Juice – Brightens the kale flavors; lime can also serve as a delightful alternative. For the Mash Vegetable Broth – Keeps the sweet potato mash creamy; either homemade or store-bought varieties work well. Tamari – A gluten-free soy sauce alternative with a similar taste; coconut aminos can be used as a substitute. Enjoy creating this delicious Maple Miso Whipped Sweet Potatoes with Crispy Cornmeal Tofu! Step‑by‑Step Instructions for Maple Miso Whipped Sweet Potatoes with Crispy Tofu Step 1: Preheat Oven Begin by preheating your oven to 425°F (220°C). This will create the perfect environment for roasting your sweet potatoes and crispy tofu, ensuring a beautifully caramelized finish. While the oven heats up, gather all your ingredients and prep your workspace for a smooth cooking experience. Step 2: Roast Sweet Potatoes Slice the sweet potatoes in half lengthwise and place them on a baking sheet. Drizzle with olive oil, then toss in a whole garlic bulb for added flavor. Roast in the preheated oven for 30-40 minutes until the sweet potatoes are tender and caramelized, checking for doneness by piercing with a fork. Step 3: Marinate Tofu While the sweet potatoes roast, cut the pressed tofu into bite-sized cubes. In a mixing bowl, marinate the tofu with lemon juice and tamari for about 5 minutes. Afterwards, coat the marinated tofu with cornstarch and cornmeal, ensuring each piece is evenly dusted for the ultimate crispiness when baked. Step 4: Bake Tofu Transfer the coated tofu cubes to a baking tray lined with parchment paper. Bake them in the oven alongside the sweet potatoes for 30 minutes, flipping the tofu halfway through. You want the tofu to be golden brown and crispy, providing a delightful contrast to the creamy sweet potato mash. Step 5: Prepare Kale Topping Chop the kale leaves and place them in a bowl. Add chopped scallions, lemon juice, a drizzle of olive oil, maple syrup, mustard, and a pinch of salt. Massage the mixture with your hands for a few minutes until the kale becomes tender and vibrant, then refrigerate it until you’re ready to serve. Step 6: Blend Sweet Potatoes Once the sweet potatoes are cool enough to handle, scoop the flesh into a blender. Add the roasted garlic, miso paste, maple syrup, and vegetable broth, blending until smooth and creamy. If necessary, adjust the consistency by adding more vegetable broth, making your Maple Miso Whipped Sweet Potatoes the perfect silky texture. Step 7: Assemble the Bowl To serve, spread the luscious maple miso whipped sweet potatoes into a large bowl. Top it generously with the marinated kale and crispy cornmeal-crusted tofu. The combination of flavors and textures will create a beautiful presentation, perfect for enjoying immediately or sharing with friends and family. Expert Tips for Maple Miso Whipped Sweet Potatoes Uniform Sizes: Ensure sweet potatoes are similar in size to achieve even roasting; this helps avoid some being undercooked while others are overcooked. Moisture Matters: Always press your tofu thoroughly for 20-30 minutes. This step is crucial to avoid a soggy texture and ensure a perfect crispy cornmeal crust. Blend Wisely: When blending sweet potatoes, allow them to cool slightly first. This helps achieve a smoother consistency while preventing splatters. Crispy Perfection: For extra crispy tofu, consider using an air fryer instead of baking. This will enhance the crunch and overall texture of your Maple Miso Whipped Sweet Potatoes with Crispy Tofu. Customize Your Greens: Feel free to experiment with different greens in your kale topping, such as spinach or arugula, for varied texture and flavor that suit your palate. How to Store and Freeze Maple Miso Whipped Sweet Potatoes Fridge: Store leftovers in an airtight container for up to 3 days. Reheat the maple miso whipped sweet potatoes with a splash of vegetable broth to regain creaminess. Freezer: For longer storage, freeze the whipped sweet potatoes in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Separate Components: Keep the crispy cornmeal-crusted tofu and kale topping stored separately for the best texture when reheating. Tofu can last up to 4 days in the fridge. Reheating: Reheat the sweet potatoes in the microwave or on the stovetop until heated through, and for the tofu, a quick bake in the oven will bring back its crunchiness. Maple Miso Whipped Sweet Potatoes Variations Feel free to let your culinary imagination run wild with these delightful twists that enhance the flavors and textures of the dish! Butternut Squash: Swap sweet potatoes for roasted butternut squash for a subtly earthy flavor that adds a lovely autumnal touch. Chickpeas: For a protein boost, replace tofu with chickpeas. They roast up beautifully and add a hearty consistency to your dish. Brussels Sprouts: Toss in some roasted Brussels sprouts for a delightful crunch and extra nutrients. The bitterness creates a wonderful contrast to the sweet potatoes. Spicy Kick: Want to heat things up? Incorporate chili flakes or a drizzle of sriracha to your blend for a zesty bite that perfectly complements the sweetness. Creamy Coconut: Opt for coconut milk instead of vegetable broth in your sweet potato blend for a creamy tropical twist that will transport your taste buds. Garlic Mashed Potatoes: For an extra punch of flavor, infuse your sweet potatoes with roasted garlic, adding layers of deep, savory notes. While you’re experimenting, consider serving these whipped sweet potatoes alongside a refreshing Cucumber Tomato Salad or some tasty Crispy Air Fryer Zucchini Chips for a delightful meal! What to Serve with Maple Miso Whipped Sweet Potatoes with Crispy Tofu Enjoy your Maple Miso Whipped Sweet Potatoes with Crispy Tofu alongside these delightful pairings that elevate your meal to new heights. Garlicky Quinoa: This nutty side dish adds a wholesome texture and complements the flavors perfectly, creating a balanced plate. Sautéed Kale: Increase the greens with sautéed garlic kale, enhancing the umami notes while providing a tender contrast to the crispy tofu. Crispy Brussels Sprouts: The slight bitterness of roasted Brussels sprouts pairs wonderfully, adding a delightful crunch that harmonizes beautifully with sweet potatoes. Avocado Salad: A refreshing avocado and cherry tomato salad brings a creamy contrast and vibrant color, making each bite a burst of flavor. Lemon Tahini Sauce: Drizzling a zesty lemon tahini sauce over the dish offers a tangy kick that balances the sweetness of the sweet potatoes. Chilled Cucumber Soup: For a light and refreshing addition, pair it with a chilled cucumber soup that cools your palate while adding a burst of flavor. Sparkling Water with Mint: Sip on a refreshing glass of sparkling water infused with fresh mint and lemon for a bright, cleansing drink that complements your meal perfectly. Indulge in these delicious pairings to create a satisfying, well-rounded dining experience! Make Ahead Options These Maple Miso Whipped Sweet Potatoes with Crispy Cornmeal Tofu are perfect for meal prep and can save you valuable time during busy weeknights! You can prepare the whipped sweet potatoes and marinated kale up to 3 days in advance; simply store them in airtight containers in the refrigerator. For the tofu, coat and marinate it ahead of time as well, but bake it fresh right before serving for optimal crispness. When you’re ready to enjoy, just reheat the sweet potato mash with a splash of vegetable broth for creaminess, assemble your bowl, and top with the crispy tofu and kale for a satisfying meal that’s just as delicious as when it was freshly made! Maple Miso Whipped Sweet Potatoes with Crispy Tofu Recipe FAQs How do I choose the right sweet potatoes? Absolutely! When selecting sweet potatoes, look for ones that are firm with smooth skin and without any dark spots or blemishes. Uniformly sized sweet potatoes will roast more evenly, ensuring the best creamy texture in your Maple Miso Whipped Sweet Potatoes. How do I store leftover Maple Miso Whipped Sweet Potatoes? You can store any leftover whipped sweet potatoes in an airtight container in the fridge for up to 3 days. To reheat, simply add a splash of vegetable broth to maintain that creamy goodness! Can I freeze Maple Miso Whipped Sweet Potatoes? Yes! For longer storage, pour the whipped sweet potatoes into a freezer-safe container and freeze for up to 3 months. When you’re ready to enjoy them again, thaw the container overnight in the fridge, then reheat gently on the stovetop with a little broth for added creaminess. What should I do if my tofu isn’t crispy enough? If your crispy cornmeal-crusted tofu isn’t achieving that golden crunch, make sure you’ve pressed the tofu well to remove moisture before coating it. Consider baking it at a higher temperature of 450°F (230°C) or using an air fryer for about 15-20 minutes for an extra crispy texture. Is this recipe suitable for someone with gluten intolerance? Very! This Maple Miso Whipped Sweet Potatoes with Crispy Tofu recipe is gluten-free, especially since we use tamari instead of regular soy sauce. Always double-check the labels of your ingredients, like miso paste and cornmeal, to ensure they are gluten-free. Can I prepare the kale topping in advance? Absolutely! You can prepare the marinated kale topping up to 4 days in advance. Just be sure to massage the kale well when you first make it, and store it in an airtight container in the fridge. It’ll be ready and tasty when you’re ready to serve your dish! Maple Miso Whipped Sweet Potatoes with Crispy Tofu Bliss Enjoy Maple Miso Whipped Sweet Potatoes with Crispy Tofu, a delightful plant-based meal that's nourishing and easy to prepare. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 1 hour hr 10 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 4 servingsCourse: DinnerCuisine: Gluten-Free, VeganCalories: 420 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Sweet Potatoes2 medium Sweet Potatoes Use uniformly sized for even roasting.2 tablespoons Miso Paste White or yellow preferred for milder taste.2 tablespoons Maple Syrup Agave syrup can be used as an alternative.1 bulb Garlic Adjust quantity based on preference.For the Tofu15 ounces Tofu Super firm or extra firm works best.1 cup Cornmeal Stone-ground preferred for texture.2 tablespoons Cornstarch Helps in crisping the tofu.For the Kale Topping2 cups Kale Lacinato and curly kale both work well.2 scallions Scallions Onions can be substituted.1 tablespoon Lemon Juice Lime can also be used.For the Mash1 cup Vegetable Broth Homemade or store-bought works well.2 tablespoons Tamari A gluten-free soy sauce alternative. Equipment OvenBaking sheetMixing bowlblenderKnifecutting boardParchment paper Method Step-by-Step InstructionsPreheat the oven to 425°F (220°C) and prep your workspace.Slice the sweet potatoes in half lengthwise, drizzle with olive oil, and roast with a whole garlic bulb for 30-40 minutes.Cut pressed tofu into cubes, marinate with lemon juice and tamari, then coat with cornstarch and cornmeal.Bake the coated tofu alongside the sweet potatoes for about 30 minutes, flipping halfway through.Prepare the kale topping by massaging chopped kale with scallions, lemon juice, olive oil, maple syrup, mustard, and salt.Blend roasted sweet potatoes with garlic, miso paste, maple syrup, and vegetable broth until smooth and creamy.Assemble by spreading sweet potatoes in a bowl and topping with kale and crispy tofu. Nutrition Serving: 1bowlCalories: 420kcalCarbohydrates: 55gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 20000IUVitamin C: 30mgCalcium: 200mgIron: 2mg NotesStore leftovers separately for best texture when reheating. Tofu can last up to 4 days in the fridge. Reheat sweet potatoes with a splash of vegetable broth. Tried this recipe?Let us know how it was!
