Description
Maple Miso Whipped Sweet Potatoes paired with crispy cornmeal crusted tofu and marinated kale, creating a comforting and protein-packed dish bursting with umami flavors. This vegetarian-friendly recipe features oven-roasted sweet potatoes whipped with miso and maple syrup, complemented by tangy marinated kale and crunchy tofu nuggets, perfect for a wholesome meal.
Ingredients
Whipped Sweet Potato
- 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
- 1 tbsp yellow miso paste
- 2 tsp maple syrup
- 1/4–1/2 cup vegetable broth
- Pinch of salt
Tofu Cornmeal 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
Marinated Kale
- 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 oven to 425°F. Cut the sweet potatoes lengthwise and place them cut side up on a baking tray along with the garlic bulb. Drizzle lightly with avocado oil, then flip the sweet potatoes and garlic so the cut sides are down on the tray. Roast for 30-40 minutes until the sweet potatoes are caramelized on the bottom and soft throughout.
- Prepare Tofu Marinade: Tear the pressed tofu into roughly 1-inch chunks and combine in a large container with lemon juice and tamari. Seal and toss gently, letting the tofu marinate for 5 minutes to absorb the flavors.
- Coat Tofu Nuggets: Add avocado oil, cornstarch, cornmeal, garlic powder, onion powder, and fresh thyme to the marinated tofu. Seal the container and shake carefully to evenly coat all tofu pieces.
- Bake Tofu Nuggets: Spread the coated tofu chunks evenly on a parchment-lined baking tray, ensuring the pieces don’t touch. Bake at 425°F for 30 minutes, flipping the nuggets after 20 minutes to achieve even crisping.
- Marinate the Kale: In a bowl, combine the thinly sliced kale, spring onions, lemon juice, olive oil, maple syrup, dijon mustard, and a generous pinch of kosher salt. Massage the mixture with your hands to soften the kale, then cover and refrigerate until serving.
- Whip the Sweet Potatoes: Once the sweet potatoes are cool enough to handle, scoop out the flesh from the skins and squeeze the roasted garlic cloves into a food processor. Add yellow miso paste, maple syrup, 1/4 cup vegetable broth, and a pinch of salt. Blend on high speed, scraping the sides as needed, adding more vegetable broth to reach a creamy, smooth consistency.
- Assemble the Bowl: On a plate, spread a generous layer of the maple miso whipped sweet potatoes, top with marinated kale, and add a serving of the crispy cornmeal crusted tofu nuggets. Garnish as desired and serve warm.
Notes
- Adjust the consistency of the whipped sweet potatoes by adding more vegetable broth while blending to achieve your preferred texture.
- Placing the sweet potatoes cut side down on the baking tray ensures better caramelization and softening.
- Baking times for the sweet potatoes may vary depending on their size; if large, check after 40 minutes and continue roasting in 10-minute intervals until tender.
- For extra richness, add 2 tablespoons of cream cheese to the sweet potato mixture when blending.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
