Description
A comforting dish featuring roasted sweet potatoes infused with miso and maple syrup, complemented by crispy cornmeal tofu and tender marinated kale.
Ingredients
Scale
- 2 large sweet potatoes
- 2 tablespoons miso paste
- 2 tablespoons maple syrup
- 1 block of firm tofu
- 1 cup cornmeal
- 1 tablespoon olive oil
- 4 cups kale, chopped
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and cube the sweet potatoes into bite-sized pieces. Toss with miso paste and maple syrup, then spread on a baking sheet. Roast for 25-30 minutes until tender.
- Press the tofu to remove moisture for 15 minutes, then cut into cubes and dredge in cornmeal.
- Heat olive oil in a skillet over medium heat, and cook the cornmeal-coated tofu until golden and crispy, about 8-10 minutes.
- Combine chopped kale and apple cider vinegar in a bowl; massage until wilted. Season with salt and pepper.
- Layer roasted sweet potatoes, crispy tofu, and marinated kale on a plate, then enjoy.
Notes
For extra crispy tofu, double-dip in a mixture of flour and water before coating with cornmeal. You may substitute butternut squash for sweet potatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg