Baked Vegan 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!
Servings 3 people
Calories 464kcal
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)
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.
Nutrition
Calories: 464kcal | Carbohydrates: 56g | Protein: 14g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 606mg | Potassium: 1252mg | Fiber: 9g | Sugar: 10g | Vitamin A: 36507IU | Vitamin C: 20mg | Calcium: 172mg | Iron: 5mg