Maple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu
Enjoy delicious Maple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu! Try this cozy recipe packed with flavor today!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 lb sweet potatoes
- 1 small bulb garlic
- Avocado oil
- 1 tbsp yellow miso paste
- 2 tsp maple syrup
- 1/4–1/2 cup vegetable broth
- 1 lb extra firm tofu
- Juice of half a large lemon
- 1 1/2 tbsp tamari
- 2 tbsp cornmeal
- 1 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fresh thyme
- 12 leaves of kale, stems removed and thinly sliced
- 3 stalks spring onions, stems removed and thinly sliced
- 2 tsp extra virgin olive oil
- 1 tsp maple syrup
- 1 tsp dijon mustard
- Kosher salt to taste
Instructions
- Preheat oven to 425°F.
- Roast sweet potatoes and garlic on a baking tray drizzled with avocado oil for 30-40 minutes until caramelized.
- Marinate tofu pieces in lemon juice, tamari, avocado oil, cornstarch, cornmeal, garlic powder, onion powder, and thyme for 5 minutes.
- Bake marinated tofu on a parchment-lined tray for about 30 minutes, flipping after 20 minutes.
- Blend roasted sweet potatoes and garlic with miso paste, maple syrup, vegetable broth (to desired consistency), and salt until smooth.
- Serve sweet potato mash topped with crispy tofu and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 8g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg