Roasted Sweet Potato & Whipped Miso Tofu

• tổng thời gian: 41 minutes

Nguyên liệu

INGREDIENTS (serves 2)

2 sweet potatoes (yams)

2 tbsp olive oil, divided

1 tsp garlic powder, divided

1 tsp paprika, divided

1 1/2 cups cooked chickpeas

1 tbsp soy sauce

1 tsp maple syrup

2 tbsp nutritional yeast

1 cup shredded red cabbage

1 tsp lemon juice

WHIPPED TOFU

1/4 cup roasted unsalted cashews

1/2 cup water

200g extra-firm tofu

1 heaping tbsp miso paste

1 tbsp olive oil

1-2 tbsp lemon juice

3 tbsp nutritional yeast

CILANTRO DRESSING

Lots of fresh cilantro

Olive oil

Lemon juice

Pinch of salt

Hướng dẫn

Preheat oven to 400F.

Slice sweet potatoes in half, then cut each half into 3-4 pieces. Add to a lined baking sheet, then drizzle with 1 tbsp olive oil, 1/2 tsp paprika and 1/2 tsp garlic powder. Place in the oven and set a timer for 10 minutes.

To a bowl, add cooked & rinsed chickpeas, 1 tbsp olive oil, 1 tbsp soy sauce, 1 tsp maple syrup, 1/2 tsp paprika, 1/2 tsp garlic powder, and 2 tbsp nutritional yeast. Mix well, then add to the baking sheet after the 10 minutes are up, and roast the sweet potatoes and chickpeas together for 20-22 minutes, or until the sweet potatoes are tender when poked with a fork.

While that’s in the oven, prepare the whipped tofu. To a blender, add cashews, tofu, miso paste, olive oil, lemon juice, nutritional yeast and water and blend until you get a thick and creamy consistency.

Shred red cabbage and add to a bowl with 1 tsp lemon juice, giving it a good mix to coat it with the lemon juice.

Next, prepare the cilantro dressing by finely chopping fresh cilantro and adding to a bowl with a bit of olive oil, lemon juice and a pinch of salt.

Plate up by spreading the whipped tofu on the bottom of the plate, then adding roasted sweet potato, chickpeas, red cabbage, and finishing off with the cilantro dressing. Enjoy!