These vegan stuffed sweet potatoes are loaded with tofu and spinach. It’s a healthy stuffed sweet potato that you can enjoy for lunch or dinner!

This recipe uses my Easy Crispy Baked Tofu with a garlicky pan-fried spinach for stuffing. Then drizzled with a creamy and citrusy tahini dressing. All-in-all it’s protein-packed and full of flavour. I absolutely love making this fuss-free recipe for dinner as a stand-alone dish, and Mr. Two Spoons loves it too.

So, let me tell you exactly how to make this vegan stuffed sweet potatoes recipe.

Vegan Stuffed Sweet Potatoes

These vegan stuffed sweet potatoes are:

Healthy
Hearty
Easy to make
Protein-packed
Spinach-packed
Full of flavour
Wholesome
a delicious stand-alone dish or side dish

Healthy Stuffed Sweet Potatoes with Spinach and Tofu

When you think of stuffed sweet potatoes you might not have considered this combo. In fact, stuffed sweet potato recipes typically feature a black bean medley. And I get it, that’s delicious too! Actually, my Black Bean Stuffed Sweet Potatoes are a very popular recipe on the blog.

However, I encourage you to give this recipe combo a try too! It’s a delicious blend with the flavourful crispy tofu and garlicky pan-fried spinach. It’s so easy to male for a delicious and wholesome vegan meal.

How to make Vegan Stuffed Sweet Potatoes

Certainly, making these vegan stuffed sweet potatoes couldn’t be easier. Essentially you’re going to bake the tofu and sweet potatoes in the oven at the same time, and prepare the garlicky spinach and citrus tahini dressing while you wait.

How to bake sweet potatoes in the oven:

I like to poke holes in my sweet potatoes going all the way around. This helps the heat to release from the inside of the potato, and will stop it from exploding open as it bakes. In addition, I also like to paint my sweet potatoes with a little bit of olive oil or avocado oil to get the skins nice and crispy. However, the recipe can easily be made oil-free without painting with oil.

For me, I love a crispy skin and the oil helps it to develop a gorgeous almost caramelized flavour.

Baking time really depends on the size of the sweet potato, but typically it can take anywhere from 40 minutes to 1 hour. So it’s good to get them in the oven as quickly as possible, and bake along with your tofu. I like to bake my sweet potatoes at 400F/200C.

Delish.com has a great blog post about how to make perfectly baked sweet potatoes. I recommend giving it a read if you’d like to learn the best techniques.

Other recipes you might like:

If you’re digging this recipe, you might also like these stuffed potatoes:

Black Bean Stuffed Sweet Potatoes

Stuffed Baked Potatoes with Mushroom and Spinach

Stuffed Sweet Potato with White Bean and Guacamole

So there we have it, an easy and oh-so-delicious recipe for vegan stuffed sweet potatoes that are hearty, wholesome and protein-packed. I really think you’re going to love this combo as much as I do! Needless to say, there’s more than one way to dress a potato!

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

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Stuffed Sweet Potatoes

These stuffed sweet potatoes are healthy, hearty and protein-packed. Made with my easy, crispy baked tofu stuffed with garlicky spinach and drizzled with a citrus tahini dressing.

Category Entree, Main Course, Main Dish

Cuisine American, gluten-free, nut-free, refined-sugar free, sugar-free, vegan

Servings people

Author Hannah Sunderani

Ingredients

3 sweet potatoes

Tofu

8 oz extra-firm tofu (225g)
1 tbsp olive oil
1 tbsp corn starch (or arrowroot powder)
1/2 tsp fine sea salt
1/4 tsp garlic powder
pinch pepper

Garlicky Spinach

1 tbsp olive oil
5 oz baby spinach
2 cloves garlic diced
pinch sea salt

Citrus Tahini Dressing

1/4 cup tahini
2 tbsp apple cider vinegar
pinch sea salt
1/4 cup water (splashes more if needed)

US Customary - Metric

Instructions

Prepare the sweet potatoes: Preheat oven to 400F/200C. Using a fork, poke small holes in the sweet potatoes going all the way round, about 1-inch apart. Line a baking tray with parchment paper, and paint the sweet potatoes with oil to lightly coat. Bake for 40 minutes to 1 hour, or until cooked through.
Prepare the tofu: Drain the tofu and rinse well. Wrap in a tea towel and press the tofu by placing a few heavy books on top. Use your backsplash to secure the books in place. Press the tofu for 10 minutes. Unwrap and cut into bite-sized cubes.
In a mixing bowl combine the tofu cubes, olive oil, corn starch, sea salt, garlic powder and pepper. Toss gently to combine. Line a baking sheet with parchment and transfer the tofu onto the sheet, spread it out so there aren't any clumps. Bake in the oven, along with the sweet potatoes, for 20-25 minutes, or until golden and crispy. (To check for doneness: insert a skewer into the center, it should move through the potato easily with little resistance).
Prepare the spinach: Add the olive oil to a large skillet and bring to medium-high heat. Toss in the spinach with garlic and pan-fry until the spinach is wilted, about 3 to 5 minutes.
Prepare the dressing: In a small bowl, whisk together the tahini, apple cider vinegar, sea salt and water.
Slice open the sweet potatoes and stuff with the garlicky spinach, top with the crispy tofu and drizzle with the citrus tahini dressing.