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Maple Miso Whipped Sweet Potatoes with Crispy Tofu

Delicious Maple Miso Whipped Sweet Potatoes with Crispy Tofu

Enjoy vibrant Maple Miso Whipped Sweet Potatoes with Crispy Tofu, a satisfying, protein-packed plant-based dish perfect for meatless weeknights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Plant-Based
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 pieces Sweet Potatoes uniformly sized for even roasting
  • 2 tablespoons Miso Paste white or yellow for milder taste
  • 2 tablespoons Maple Syrup agave syrup can be an alternative
  • 1 bulb Garlic adjust quantity per preference
  • 1 cup Vegetable Broth homemade or store-bought
For the Tofu
  • 14 ounces Tofu super firm or extra firm, pressed for 20-30 minutes
  • 1 cup Cornmeal stone-ground for optimal texture
  • 1 tablespoon Cornstarch helps in crisping tofu
For the Kale Salad
  • 4 cups Kale Lacinato or curly, or substitute with cabbage or Swiss chard
  • 3 tablespoons Scallions can substitute with red or white onions
  • 2 tablespoons Lemon Juice lime juice can be a substitute
For the Assembly
  • 2 tablespoons Tamari gluten-free alternative to soy sauce

Equipment

  • Oven
  • blender
  • baking sheet
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C). Slice sweet potatoes in half lengthwise and place cut-side up on a baking sheet with halved garlic bulb. Roast for 30-40 minutes until fork-tender.
  2. Cut pressed tofu into bite-sized chunks. Marinate with lemon juice and tamari for 5 minutes. Coat with cornstarch and cornmeal. Bake for 30 minutes, flipping halfway through.
  3. Chop kale finely. In a bowl, mix kale with scallions, lemon juice, olive oil, maple syrup, and salt. Massage gently, then refrigerate until serving.
  4. Blend roasted sweet potatoes and garlic with miso paste, maple syrup, and vegetable broth until smooth, adjusting broth for consistency.
  5. Spread sweet potato mash in a serving bowl. Top with marinated kale salad and crispy tofu. Serve immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 7gSugar: 8gVitamin A: 15000IUVitamin C: 60mgCalcium: 250mgIron: 4mg

Notes

Store whipped sweet potatoes in an airtight container for up to 3 days; kale salad separately for up to 4 days to maintain freshness.

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