Description
This Maple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu recipe offers a delightful fusion of sweet and savory flavors combined with a variety of textures. Sweet potatoes are roasted to caramelized perfection and whipped with maple syrup and miso paste for a creamy, flavorful base. Cornmeal-crusted tofu nuggets add a satisfying crunchy contrast, while a massaged kale and spring onion salad provides freshness and vibrant color, making this dish a wholesome, nutrient-rich meal ideal for a cozy dinner.
Ingredients
Scale
Sweet Potatoes and Garlic
- 2 lb sweet potatoes, scrubbed well and pierced with a fork (about 3 medium potatoes)
- 1 small bulb of garlic, 1/4 inch of top sliced off to expose the cloves
- Avocado oil for roasting
Maple Miso Whipped Sweet Potatoes
- 1 tbsp yellow miso paste
- 2 tsp maple syrup
- 1/4 to 1/2 cup vegetable broth
- Pinch of salt
Cornmeal Crusted Tofu
- 1 lb block extra firm tofu, drained and pressed
- Juice of half a large lemon
- 1 1/2 tbsp tamari
- 1 1/2 tbsp avocado oil
- 2 tbsp cornmeal
- 1 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fresh thyme
Kale Salad
- 12 leaves of kale, stems removed and thinly sliced
- 3 stalks spring onions, stems removed and thinly sliced
- Juice of half a large lemon
- 2 tsp extra virgin olive oil
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- Kosher salt to taste
Instructions
- Roast Sweet Potatoes and Garlic: Preheat the oven to 425°F. Cut the sweet potatoes lengthwise and place them cut side up on a baking tray with the bulb of garlic. Drizzle avocado oil lightly over both. Flip the sweet potatoes and garlic cut side down and bake for 30 to 40 minutes until the potatoes are caramelized on the bottom and soft throughout.
- Prepare and Coat Tofu: Tear the tofu into 1-inch chunks and place in a large container. Add lemon juice and tamari, seal, and toss to coat. Let sit for 5 minutes. Add avocado oil, cornstarch, cornmeal, garlic powder, onion powder, fresh thyme, and seal again. Shake carefully to evenly coat the tofu pieces with the breading mixture.
- Bake Tofu Nuggets: Spread the coated tofu pieces out on a parchment-lined baking tray, ensuring they are spaced apart. Bake in the oven at 425°F for 30 minutes, flipping the pieces after 20 minutes to ensure even browning and crisping.
- Prepare Kale Salad: While the tofu and sweet potatoes bake, place kale, spring onions, lemon juice, extra virgin olive oil, maple syrup, Dijon mustard, and kosher salt in a bowl. Massage the ingredients into the kale leaves thoroughly with your hands to soften the greens. Cover and refrigerate until serving.
- Make Maple Miso Whipped Sweet Potatoes: Once the sweet potatoes are cool enough to handle, scoop out the flesh and squeeze the roasted garlic cloves into a food processor. Add miso paste, maple syrup, 1/4 cup vegetable broth, and a pinch of salt. Process on high until smooth, scraping down the sides as needed. Add more vegetable broth gradually to achieve the desired creamy consistency.
- Assemble and Serve: Spread a generous layer of the maple miso whipped sweet potatoes onto serving plates. Top with a portion of the massaged kale salad and arrange the cornmeal crusted tofu nuggets alongside. Garnish as desired, then serve immediately and enjoy this flavorful, textural delight.
Notes
- Pressing the tofu well is essential to help it absorb the marinade and achieve a crispy crust.
- Adjust the vegetable broth quantity in the whipped sweet potatoes to get your preferred consistency; less broth for thicker mash, more for creamier texture.
- Massaging kale softens its texture and reduces bitterness, making it more palatable in raw salads.
- If you prefer a spicier tofu, add a pinch of cayenne or smoked paprika to the cornmeal coating for extra flavor.
- This dish is vegan and gluten-free if using tamari that is certified gluten-free.
