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
