Description
This vibrant and wholesome recipe features Maple Miso Whipped Sweet Potatoes paired with crispy Cornmeal Crusted Tofu and a refreshing kale salad. Sweet potatoes are roasted to caramelized perfection, whipped with miso and maple syrup for a creamy, umami-rich mash. The tofu is marinated, coated in a flavorful cornmeal crust, then oven-baked until crispy. A massaged kale and spring onion salad tossed with a tangy lemon and mustard dressing completes this nutritious and satisfying vegetarian dish, perfect for a healthy lunch or dinner.
Ingredients
Roasted 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
- Kosher salt, to taste
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 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
- Preheat and Roast Sweet Potatoes: Preheat your oven to 425°F. Cut the sweet potatoes lengthwise and place them cut-side up on a baking tray along with the bulb of garlic, with 1/4 inch of the garlic top sliced off to expose the cloves. Drizzle avocado oil over the sweet potatoes and garlic, then carefully flip the potatoes and garlic so the cut sides are facing down on the tray. Bake for 30-40 minutes until the potatoes are caramelized on the bottom and soft throughout.
- Prepare and Marinate Tofu: Tear the pressed extra-firm tofu into 1-inch chunks and place them into a large container. Pour in the juice of half a lemon and 1 1/2 tablespoons tamari. Seal the container and gently toss or shake to coat the tofu. Let the tofu marinate for 5 minutes to absorb the flavors.
- Coat Tofu with Cornmeal Mixture: Add 1 1/2 tablespoons avocado oil, 1 tablespoon cornstarch, 2 tablespoons cornmeal, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon fresh thyme to the tofu container. Seal and shake carefully to evenly coat all tofu pieces with the cornmeal mixture.
- Bake the Tofu: Arrange the coated tofu pieces on a parchment-lined baking tray with space between each piece for crispiness. Bake in the preheated oven for 30 minutes, flipping the tofu halfway through at the 20-minute mark to ensure even cooking and browning.
- Prepare the Kale Salad: While the sweet potatoes and tofu bake, add the thinly sliced kale and spring onions to a bowl. Drizzle with juice of half a lemon, 2 teaspoons extra virgin olive oil, 1 teaspoon maple syrup, and 1 teaspoon Dijon mustard. Sprinkle with a generous pinch of kosher salt. Massage the dressing into the kale with your hands until the leaves soften. Cover and refrigerate until ready to serve.
- Whip the Sweet Potatoes: Once the roasted sweet potatoes and garlic are cool enough to handle, scoop the sweet potato flesh and squeeze roasted garlic cloves into a food processor. Add 1 tablespoon yellow miso paste, 2 teaspoons maple syrup, 1/4 cup vegetable broth, and a pinch of kosher salt. Blend on high, scraping down the sides as needed until smooth and creamy. Add more vegetable broth, up to 1/2 cup, to reach your desired consistency.
- Assemble the Dish: On each serving plate, spread a generous layer of the maple miso whipped sweet potatoes. Top with a portion of the massaged kale salad and arrange the crispy cornmeal crusted tofu nuggets alongside. Garnish as desired and serve immediately. Enjoy your balanced and flavorful vegetarian meal!
Notes
- Pressing tofu well before use helps achieve a crispy texture when baked.
- Adjust the amount of vegetable broth in the whipped sweet potatoes to your preferred consistency — thicker for mounds or thinner for spreading.
- You can substitute tamari with soy sauce if not gluten-sensitive.
- This recipe is best served immediately but leftovers can be refrigerated and reheated gently.
- Massaging the kale softens its fibers and improves digestibility.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian American
