Double baked sweet potato with tofu
Sweet potatoes are very nutritious and you can load them with all sorts of extra healthy stuff before baking them. I developed this recipe primarily for perimenopausal and menopausal women, using many ingredients that can help with their associated symptoms – but it’s also ideal for vegans or those who are on gluten-free or health-conscious diets. The first part of this double baked sweet potato with tofu can be made up to 3 days ahead, or you can make it with leftover baked sweet potatoes.
Ingredients
Method
- Preheat the oven to 180 C degrees.
- Put the sweet potatoes in a baking tin, season with salt and bake for 45-60 minutes, until cooked through (check with a skewer). Transfer them to a plate, let the cool. Keep them chilled (up to 3 days) in the fridge until you’re ready to cook again.
- Preheat the oven or grill in your oven.
- Dice the tofu into 2cm cubes. Heat 1 tbsp olive oil in a frying pan and fry the tofu pieces until brown and crispy on each side – halfway through sprinkle with half of the turmeric. When crispy and golden, transfer them to a plate.
- Roughly chop the onion. Heat the remaining olive oil in the frying pan and gently cook the onion for 5 minutes. Add the cumin, turmeric and sesame seeds, stir for 30 second or so, until fragrant.
- Meanwhile, cut the sweet potatoes in half (horizontally) and scoop out most of the flesh.
- Add the flesh to the spiced onion, stir well to combine. Season with salt pepper.
- Fold in the tofu, then spoon the mixture into the potato skins.
- Put the potatoes onto a baking tray and bake for 15-20 minutes until the skin is crispy and the top is golden.
- Just before serving, scatter some coriander leaves & sesame seeds on top and drizzle with some Tamari. Serve with a crispy salad.