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Maple Miso Whipped Sweet Potatoes with Crispy Tofu

Irresistible Maple Miso Whipped Sweet Potatoes with Crispy Tofu

This delicious Maple Miso Whipped Sweet Potatoes with Crispy Tofu recipe combines creamy sweetness and savory umami for a delightful plant-based meal.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Plant-Based
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Choose uniformly sized for even roasting.
  • 2 tablespoons Miso Paste Use white or yellow for milder taste.
  • 3 tablespoons Maple Syrup Can substitute with agave syrup.
  • 1 whole Garlic Bulb Enhances flavor.
For the Tofu
  • 14 ounces Tofu Opt for super firm or extra firm.
  • 1 cup Cornmeal Stone-ground preferred.
  • 2 tablespoons Cornstarch Helps crisp up the tofu.
For the Kale Salad
  • 4 cups Kale Both Lacinato and curly kale work well.
  • 4 scallions Scallions Feel free to substitute with onion.
  • 2 tablespoons Lemon Juice Can substitute with lime.
For the Mash
  • 1 cup Vegetable Broth Homemade or store-bought.
  • 2 tablespoons Tamari Gluten-free alternative.

Equipment

  • Oven
  • baking sheet
  • Parchment Paper
  • Blender or Food Processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather your baking sheet and parchment paper for prep.
  2. Slice sweet potatoes in half lengthwise, place on a baking tray with garlic bulb, drizzle with olive oil, and roast for 30-40 minutes until tender.
  3. Cut pressed tofu into bite-sized cubes, marinate in lemon juice and tamari for 5 minutes, then coat with cornstarch and cornmeal.
  4. After roasting sweet potatoes for 20 minutes, add tofu to the oven and bake for 30 minutes, flipping halfway through.
  5. Chop kale, mix in a bowl with scallions, lemon juice, olive oil, maple syrup, mustard, and salt. Massage for 2 minutes.
  6. Once sweet potatoes are cool, scoop flesh into a blender with roasted garlic, miso, maple syrup, and broth. Blend until creamy.
  7. Spread sweet potato mash in bowls, pile marinated kale on top, and finish with crispy tofu. Serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 200IUVitamin C: 80mgCalcium: 10mgIron: 15mg

Notes

Ensure even cutting of potatoes for proper roasting. Store leftovers in an airtight container for up to 3 days.

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