GF GRF NF OF SGF

Stuffed Sweet Potatoes with Spinach and Tofu

These loaded vegetarian sweet potatoes hearty and satiating. Stuffed with crispy tofu, garlicky spinach and drizzled with a citrus tahini dressing. Enjoy as a stand-alone meal!

Prep Time: 30

Cook Time: 50

Total Time: 1 20

Jump to Recipe

Jan 27, 2021 (Last updated Sep 12, 2025) by Hannah Sunderani

These Stuffed Sweet Potatoes are loaded with plant-forward ingredients like crispy tofu bites, garlicky spinach, and finished with a creamy citrus tahini dressing that you won’t be able to resist! It’s the perfect satiating stand-alone main course, or a great hearty side dish filled with tons of flavour.

When you think of stuffed sweet potatoes you might not have considered this flavour combo. In fact, a regular loaded sweet potato recipe typically features ingredients like a fresh corn and black bean filling, vegan sour cream, fresh cilantro, and guacamole. Actually, my Black Bean Stuffed Sweet Potatoes are one of my most popular recipes on the blog, and feature exactly that!

However, I encourage you to give this recipe combo a try too! It’s a delicious blend with the flavourful crispy skins, plant-based tofu as an alternative to meat, and garlicky pan-fried spinach. It’s truly the ultimate loaded sweet potato recipe when you’re craving a filling vegetarian main dish.

Whether you’re looking for meal ideas for busy weeknights, for easy lunches, or you’re just craving sweet potatoes, this recipe is for you. And if you haven’t already, make sure to check out my other stuffed potato recipes, too: Loaded Sweet Potatoes with Guacamole, or Stuffed Baked Potatoes with Mushrooms (a great way to use russet potatoes!).

Sweet Potatoes Stuffed with crispy tofu and garlicky spinach and creamy citrus tahini dressing. The sweet potatoes are on a white plate with a fork in the sweet potato. The plate is sitting on a white backdrop with a cup of dressing in the top right corner and a tea towel in the bottom right corner.

Ingredient Notes

There are just 4 components to these loaded sweet potatoes:

Sweet Potatoes: As written, this recipe makes 3 fully loaded sweet potatoes and uses 3 large sweet potatoes. I recipe tested this using russet potatoes but much prefer sweet potato.
Crispy Oven-Baked Tofu: A great alternative to beans or meat-based options. It takes just 5 simple ingredients to make flavourful crispy baked tofu from scratch. You can also use this crispy tofu in many plant-based recipes, like this Vegan Butter Chicken or this Spring Mix Salad with Baked Tofu!
Garlicky Spinach: Made simply with fresh spinach, garlic, and a bit of olive oil. I recipe tested this with frozen spinach but much preferred it fresh. If you’re out of spinach, try kale.
Citrus Tahini Dressing: Adds a rich creaminess without any dairy! I’ve also tried this recipe with Miso Sauce and it’s amazing.

For full ingredients and measurements, scroll down to the recipe card at the bottom of this post.

How to Make these Loaded Vegetarian Sweet Potatoes

Oven-Bake the Sweet Potatoes

sweet potatoes placed on a parchment lined baking tray. The sweet potatoes have been poked with a fork to make small holes for aeration and have been painted with olive oil. — Poke small holes in the potatoes going all the way around. Spread the potatoes on lined baking tray, and paint with olive oil.

sweet potatoes on a parchment lined baking tray that have been baked in the oven until fork tender. — Poke small holes in the potatoes going all the way around. Spread the potatoes on lined baking tray, and paint with olive oil.

Prepare the Crispy Baked Tofu

I have a full blog post on all of my tips and tricks for making my Crispy Baked Tofu, but it’s quick and simple!

A brick of extra firm tofu. The tofu is on a white paper towel. The towel is laid out on a white backdrop. — Drain and press the tofu for at least 10 minutes.

extra firm tofu that's been chopped into 1-inch cubes. The tofu is placed on a white cutting board with some wood and a sharp knife is sitting underneath the tofu. The cutting board is sitting on a white backdrop. — Drain and press the tofu for at least 10 minutes.

Chopped tofu cubes placed in a blue bowl. The bowl is sitting on a white backdrop. — Add the tofu cubes to a large mixing bowl.

The tofu cubes coated with olive oil, cornstarch, sea salt, garlic powder, and black pepper. The tofu is in a blue bowl and is sitting on a white backdrop. — Add the tofu cubes to a large mixing bowl.

Tofu cubes coated with olive oil, cornstarch, sea salt, garlic powder, and black pepper. The tofu is placed on a baking tray lined with parchment paper. The tray is on a white backdrop. — Spread the tofu cubes on a baking sheet with plenty of space to crisp up.

The tofu cubes cooked until golden and crispy. The tofu is placed on a baking tray lined with parchment paper. the tray is sitting on a white backdrop. — Spread the tofu cubes on a baking sheet with plenty of space to crisp up.

Prepare the Garlicky Spinach and Dressing

Lastly, prepare the spinach and dressing. In a large skillet over medium-high heat, warm the olive oil. Add in the spinach and garlic and pan-fry until the spinach is wilted, about 3-5 minutes.

Next, prepare the tahini dressing. In a small bowl, simply whisk together the tahini, apple cider vinegar, sea salt, and water.

Stuff the Sweet Potatoes

Once all of the components are ready, it’s time to assemble the loaded potato skins! Slice open the sweet potatoes and stuff with the garlicky spinach, crispy tofu, and a drizzle of citrus tahini dressing. Enjoy while warm, as desired!

Baked sweet potato on a white plate. The plate is sitting on a white backdrop.

Quick Tips for Success

Choose sweet potatoes that are thin and long. I find this shape of potatoes tends to bake faster and more evenly than the thick, rounder sweet potatoes.
Scoop out the flesh, if needed. Depending on how much you’d like to stuff your loaded sweet potatoes, you may want to scoop out some of the sweet potato flesh to make room for the garlicky spinach and crispy tofu. Then, save the scooped-out flesh and add it to a smoothie or smoothie bowl, or eat it by the spoonful as a snack. (I have been known to add this to Penny’s dog food too because she loves it so much!)
Try twice-baked sweet potatoes. This is entirely optional, but if you want the sweet potato skins to be extra crispy, you can place the loaded sweet potatoes back in the oven after filled with spinach and tofu. Bake for a final 10-15 minutes, or until the the crispy skins are golden.

Storage Instructions

Leftover loaded sweet potatoes will keep in an airtight container in the fridge for up to 4 days. To keep the tofu as crispy as possible, it is best to store the components of these stuffed potatoes in separate bowls or tightly covered containers. Then, when ready to reheat, crisp the tofu again in the oven or air fryer until warmed through and assemble right before enjoying!

I hope you love these Loaded Sweet Potatoes as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

PIN IT ON PINTEREST

Like this recipe? Save it for later! Pin it on Pinterest.