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Maple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu

Maple Miso Whipped Sweet Potatoes with Crispy Tofu Delight

Enjoy this comforting Maple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu, a cozy and nutritious vegan dish.
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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: Plant-Based, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Use uniformly sized for even roasting.
  • 3 tablespoons Miso Paste Prefer white or yellow for milder taste.
  • 1/4 cup Maple Syrup Can substitute with agave syrup.
  • 1 bulb Garlic Adjust quantity to taste.
For the Tofu
  • 1 block Tofu Prefer super firm or extra firm.
  • 1/2 cup Cornmeal Stone-ground recommended.
  • 2 tablespoons Cornstarch Aids in crisping.
For the Kale
  • 4 cups Kale Shredded.
  • 3 scallions Scallions Slice thinly.
  • 1 tablespoon Lemon Juice fresh for bright flavor.
For Assembly
  • 1/2 cup Vegetable Broth Homemade or store-bought.
  • 2 tablespoons Tamari Gluten-free alternative to soy sauce.

Equipment

  • Oven
  • Baking tray
  • Blender
  • Mixing Bowl
  • parchment paper

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C). Halve the sweet potatoes and arrange cut-side up on a baking tray with a whole garlic bulb. Drizzle with olive oil and roast for 30-40 minutes until tender.
  2. Cut tofu into chunks and marinate in lemon juice and tamari for 5 minutes. Toss in cornstarch, cornmeal, and seasonings. Spread on a baking tray and bake for 30 minutes, flipping halfway.
  3. Finely chop kale and place in a bowl. Add scallions, lemon juice, olive oil, maple syrup, mustard, and salt. Massage for a couple of minutes until kale softens. Refrigerate until serving.
  4. Once sweet potatoes and garlic are cool, scoop into a blender, adding roasted garlic, miso, maple syrup, and broth. Blend until smooth, adjusting broth for creaminess.
  5. Spread sweet potato mash in a bowl, top with marinated kale, and add cornmeal-crusted tofu. Serve immediately.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 380mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 18000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Ensure sweet potatoes are similar in size for even cooking. Adjust seasoning to taste. Store leftovers properly for freshness.

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