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Maple Miso Whipped Sweet Potatoes with Crispy Tofu

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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 2 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 Tofu
  • 15 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 Topping
  • 2 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 Mash
  • 1 cup Vegetable Broth Homemade or store-bought works well.
  • 2 tablespoons Tamari A gluten-free soy sauce alternative.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • blender
  • Knife
  • cutting board
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) and prep your workspace.
  2. Slice the sweet potatoes in half lengthwise, drizzle with olive oil, and roast with a whole garlic bulb for 30-40 minutes.
  3. Cut pressed tofu into cubes, marinate with lemon juice and tamari, then coat with cornstarch and cornmeal.
  4. Bake the coated tofu alongside the sweet potatoes for about 30 minutes, flipping halfway through.
  5. Prepare the kale topping by massaging chopped kale with scallions, lemon juice, olive oil, maple syrup, mustard, and salt.
  6. Blend roasted sweet potatoes with garlic, miso paste, maple syrup, and vegetable broth until smooth and creamy.
  7. 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

Notes

Store 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.

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