I roast sweet potatoes and garlic until caramelized, whip them with miso and maple for deep umami sweetness, then top the mash with marinated kale and crispy, cornmeal‑crusted tofu nuggets for a cozy, protein‑rich bowl.
Why You’ll Love This Recipe
I love how this dish combines rich, comforting flavors with vibrant textures—creamy whipped sweet potatoes, crunchy tofu, and tender kale—all in one bowl. It’s balanced, filling, and full of plant-based goodness, and the sweet-savory miso-maple mash pairs beautifully with the zesty kale and golden tofu. It makes a satisfying dinner that feels indulgent yet nourishing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whipped Sweet Potato
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2 lb sweet potatoes (about 3 medium), scrubbed and pierced
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1 small garlic bulb, top ¼ in sliced off
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Avocado oil (for roasting)
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1 Tbsp yellow miso paste
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2 tsp maple syrup
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¼–½ cup vegetable broth
Tofu Cornmeal Nuggets
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1 lb extra-firm tofu, drained and pressed
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Juice of ½ a large lemon
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1½ Tbsp tamari
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1½ Tbsp avocado oil
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2 Tbsp cornmeal
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1 Tbsp cornstarch
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp fresh thyme
Marinated Kale
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12 kale leaves, stems removed and thinly sliced
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3 spring onions, stems removed and thinly sliced
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Juice of ½ large lemon
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2 tsp extra-virgin olive oil
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1 tsp maple syrup
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1 tsp Dijon mustard
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Kosher salt, to taste
Directions
I preheat the oven to 425 °F. I slice the sweet potatoes lengthwise and place them face‑up on a baking tray alongside the garlic bulb, drizzle with oil, then flip each potato and the garlic so the cut side rests on the tray. I roast them for 30–40 minutes until the sweet potatoes caramelize on the bottom and become tender.
Next, I tear the tofu into 1-inch chunks and toss them in a container with lemon juice and tamari, tossing after 5 minutes. I add oil, cornstarch, cornmeal, and seasonings, seal again, and shake to coat evenly. I spread the tofu chunks on a lined baking sheet and bake for 30 minutes, flipping after 20, until golden and crispy.
While the potatoes and tofu roast, I whisk together the kale ingredients—kale, spring onions, lemon, oil, maple syrup, Dijon, and salt—then massage them by hand to soften the leaves. I set the kale aside in the fridge.
Once the potatoes are cool enough to handle, I scrape out the flesh and garlic into a food processor, add miso, maple syrup, ¼ cup broth, and a pinch of salt, then blitz until silky smooth—adding more broth if needed to reach my desired consistency.
To serve, I spread the whipped sweet potato mash on a plate or bowl, top with marinated kale and tofu nuggets, garnish as desired, and dig in.
Servings and timing
This recipe yields about 3 servings. Prep takes around 20 minutes, the sweet potatoes and tofu bake for 40 minutes, and marinating adds hands-off time—so about 1 hour total from start to finish.
Variations
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I sometimes swap yellow miso for white miso if I want a milder tang.
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I’ll add smoked paprika or cayenne to the cornmeal mix for a spicy variation.
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When I want deeper flavor, I roast the garlic longer before blending for a mellow garlic sweetness.
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Sometimes I use baby spinach in place of kale for a milder finish.
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I love topping this bowl with toasted nuts or seeds—like pepitas or pine nuts—for extra crunch.
Storage/reheating
I keep leftover components in separate airtight containers in the fridge for up to 3 days. When I’m ready to eat, I reheat the whipped potatoes and tofu in the oven or stovetop (to preserve the tofu’s crispiness), and toss the kale directly on the plate. No need to reheat the kale—it’s delicious cold or room‑temperature.
FAQs
Can I make the potatoes ahead of time?
Absolutely. I roast them ahead, then reheat gently before whipping for easier timing.
What if I don’t have yellow miso?
White miso works as well, though it’s milder; red miso will deepen the umami even more.
Is this dish gluten-free?
It can be—just make sure your tamari is gluten-free and all other ingredients are safe.
Can I bake the tofu at a lower temperature?
Yes. If you’re roasting alongside the potatoes at 425 °F, you may notice a bit more browning. Lowering to 400 °F and adjusting the time works fine too.
How do I get the kale tender?
Massaging the dressing into the kale until it softens—and letting it sit in the fridge—makes its texture much friendlier to eat raw.
Can I use regular soy sauce instead of tamari?
Yes, though tamari is gluten-free and richer. Regular soy adds the same savory base.
Can I make the tofu extra crispy?
Spraying it with a bit more oil or finishing under the broiler for a minute or two helps up that crunch.
What substitutions can I make for the tofu?
Seitan works too, though you’d miss the cornmeal coating. Chickpeas also work as a hearty, crispy alternative.
How can I add more protein?
An extra scoop of tofu or adding lentils or chickpeas makes this bowl even more satisfying.
Can I scale this recipe up or down?
Yes—just adjust all ingredients proportionally for more or fewer servings. Bake time may vary slightly with quantity.
Conclusion
I love how Maple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu delivers a bowl full of textures, flavors, and comfort. The sweet-potato mash is silky and savory, the tofu brings crunch and umami, and the bright kale keeps it fresh. It’s as nourishing as it is indulgent—a dish I turn to whenever I want a cozy, wholesome, and totally satisfying meal. Want a printable version, nut-free options, or a spin using different veggies? Just let me know—happy to tweak!
Print
Maple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu
- Total Time: 1 hour
- Yield: 3 servings
Description
Creamy Sweet Potato Mash with Crispy Cornmeal Tofu and Zesty Marinated Kale
Ingredients
Whipped Sweet Potatoes:
2 lb sweet potatoes (about 3 medium), scrubbed and pierced with a fork
1 small bulb of garlic, top sliced off
Avocado oil, for roasting
1 tablespoon yellow miso paste
2 teaspoons maple syrup
1/4–1/2 cup vegetable broth
Cornmeal Crusted Tofu Nuggets:
1 lb block extra firm tofu, drained and pressed
Juice of half a large lemon
1 1/2 tablespoons tamari
1 1/2 tablespoons avocado oil
2 tablespoons cornmeal
1 tablespoon cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon fresh thyme
Marinated Kale:
12 leaves kale, stems removed and thinly sliced
3 stalks spring onions, sliced
Juice of half a large lemon
2 teaspoons extra virgin olive oil
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Kosher salt, to taste
Instructions
Preheat oven to 425°F (218°C).
Slice sweet potatoes lengthwise and place them face-up on a baking tray along with the garlic bulb. Drizzle with oil, then flip both cut-side down and roast for 30–40 minutes until soft and caramelized.
Tear tofu into 1-inch chunks. Toss in a container with lemon juice and tamari. Let sit for 5 minutes.
Add oil, cornmeal, cornstarch, garlic powder, onion powder, and thyme. Seal the container and gently shake to coat evenly.
Spread tofu on a parchment-lined baking tray and bake for 30 minutes, flipping after 20 minutes.
In a large bowl, combine kale, spring onions, lemon juice, olive oil, maple syrup, mustard, and salt. Massage until softened and refrigerate.
Once sweet potatoes are cool enough, scoop the flesh into a food processor. Squeeze in the roasted garlic, then add miso paste, maple syrup, 1/4 cup broth, and salt. Blend until smooth, adding more broth as needed.
To serve, spread sweet potato mash onto plates. Top with marinated kale and crispy tofu nuggets. Garnish as desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main course
