Instructions

1. Preheat the oven to 180 C degrees.
2. 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.
3. Preheat the oven or grill in your oven.
4. 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.
5. 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.
6. Meanwhile, cut the sweet potatoes in half (horizontally) and scoop out most of the flesh.
7. Add the flesh to the spiced onion, stir well to combine. Season with salt pepper.
8. Fold in the tofu, then spoon the mixture into the potato skins.
9. Put the potatoes onto a baking tray and bake for 15-20 minutes until the skin is crispy and the top is golden.
10. Just before serving, scatter some coriander leaves & sesame seeds on top and drizzle with some Tamari. Serve with a crispy salad.