Maple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu

• 份量: 3 servings
• 活動時間: 20 minutes
• 總時間: 1 hour

食材

2 lb sweet potatoes, scrubbed well and pierced with a fork (about 3 medium potatoes)

1 small bulb of garlic, 1/4-in of top sliced off to expose the cloves

Avocado oil or roasting

1 tbsp yellow miso paste

2 tsp maple syrup

1/4-1/2 cup vegetable broth

1 lb block extra firm tofu, drained and pressed

Juice of half a large lemon

1 1/2 tbsp tamari

1 1/2 tbsp avocado oil

2 tbsp corn meal

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

Juice of half a large lemon

2 tsp extra virgin olive oil

1 tsp maple syrup

1 tsp dijon mustard

Kosher salt to taste

步驟

Preheat oven to 425F. Cut the sweet potatoes lengthwise and place face up on a baking tray with the bulb of garlic. Drizzle the sweet potatoes and garlic with a little oil then flip the potatoes and garlic cut side down on the tray. Bake in the oven for 30-40 minutes until the potatoes are caramelized on the bottom and soft.

Tear the block of tofu into 1-inch chunks and placing it in a large container with the lemon juice and tamari. Seal and toss the tofu and allow to sit for 5 minutes. Add the oil, cornstarch, cornmeal and seasonings then seal the container and carefully shake again to evenly coat.

Spread the tofu out on a parchment lined baking tray with space between the pieces. Bake in the oven for 30 minutes, flipping after 20 minutes of baking.

While everything bakes, prepare the kale. Add the kale, spring onions, lemon, oil, maple syrup, mustard, and a generous pinch of salt. Use your hands to massage the ingredients into the kale to soften it. Cover and place in the fridge until ready to serve.

When the sweet potato is safe to handle, scrape out the filling and squeeze out the garlic into a food processor with the miso paste, maple syrup, 1/4 cup vegetable broth, and a pinch of salt. Process on high, scrapping down the sides of the blending cup as needed until smooth. Add more vegetable broth as needed to thin it out to your desired consistency.

To assemble, spread some of the sweet potato mash on your serving plate then top with some kale and a serving of the tofu nuggets. Garnish as desired and enjoy.