Description
This Maple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu recipe is a deliciously wholesome dish featuring caramelized sweet potatoes whipped with savory miso and sweet maple syrup, paired with crispy oven-baked tofu nuggets coated in a flavorful cornmeal crust. Enhanced with a vibrant kale and spring onion salad dressed in a zesty lemon-maple vinaigrette, it offers a perfect balance of sweet, savory, and tangy flavors in a nutritious plant-based meal.
Ingredients
Sweet Potatoes & Miso Whip
- 2 lb sweet potatoes, scrubbed well and pierced with a fork (about 3 medium potatoes)
- 1 small bulb of garlic, top 1/4 inch sliced off to expose cloves
- Avocado oil (for roasting, about 2 tsp)
- 1 tbsp yellow miso paste
- 2 tsp maple syrup
- 1/4 – 1/2 cup vegetable broth
- Kosher salt to taste
Tofu Nuggets
- 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
- Roast Sweet Potatoes and Garlic: Preheat your oven to 425°F. Cut the sweet potatoes lengthwise and place them face up on a baking tray with the garlic bulb. Drizzle with avocado oil, then flip both potatoes and garlic cut side down. Roast for 30-40 minutes until the potatoes caramelize on the bottom and become soft.
- Marinate and Coat Tofu: Tear tofu into 1-inch chunks and place in a container with lemon juice and tamari. Seal and toss gently, then let sit for 5 minutes. Add avocado oil, cornstarch, cornmeal, garlic powder, onion powder, and thyme. Seal again and shake carefully to coat all pieces evenly.
- Bake Tofu Nuggets: Spread coated tofu chunks on a parchment-lined baking tray with space between each piece. Bake in the oven for 30 minutes, flipping the tofu after 20 minutes to ensure crispiness on all sides.
- Prepare Kale Salad: While tofu and sweet potatoes are baking, combine kale, spring onions, lemon juice, olive oil, maple syrup, Dijon mustard, and kosher salt in a bowl. Massage the mixture with your hands to soften the kale. Cover and refrigerate until ready to serve.
- Make Maple Miso Sweet Potato Whip: Once sweet potatoes are cool enough to handle, scrape 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. Blend on high, scraping down sides as needed, until smooth. Add more broth to achieve desired consistency.
- Assemble the Dish: On a serving plate, spread a generous layer of the maple miso whipped sweet potatoes. Top with a portion of the kale salad and a serving of crispy cornmeal tofu nuggets. Garnish as desired and enjoy your flavorful, nutritious meal.
Notes
- Press tofu well to remove excess water for better texture and crispiness when baked.
- Adjust vegetable broth quantity in the sweet potato whip to achieve your preferred consistency.
- Kale can be massaged with a little lemon juice and salt to soften if you prefer a more tender salad.
- Use parchment paper to prevent tofu from sticking to the baking tray and help with even crisping.
- This recipe can be made gluten-free by using tamari labeled gluten-free and confirming cornmeal is gluten-free.
