Creamy whipped caramelized sweet potatoes served with a smoky tofu crumble on top. A taste of fall that is high in fiber and protein.
Why You’ll Love This Whipped Caramelized Sweet Potato and Tofu
- Nutrient dense seasonal meal. A taste of fall that will also help you meet your protein and fiber needs.
- Easy to put together. The nice thing about this meal is that the oven does most of the work. From here, you just blend up the sweet potato and then combine the sweet potato and tofu when serving.
- Customizable. This meal is easy to change up based on what you have on hand. Swap the potatoes for squash or use lentils instead of tofu. See some of the other suggestions below!
Key Ingredients and Substitutions
- Tofu: I used extra firm tofu. Do make sure to press it before using. If you want to skip pressing tofu, consider using a vacuum sealed super firm or high protein tofu that is firmer in texture. If not a fan of tofu, consider making these crispy lentils instead.
- Sweet Potatoes: This can also be made using butternut squash, acorn squash, or honeynut squash. If using an alternative squash, know that the cook time may vary based on the size/thickness of the squash.
- Shallots: You can also cut red onion into chunks to use in place of the shallots.
- Garlic: A whole bulb is ideal as we are roasting it. If you want to use less garlic, consider crushing 3-4 cloves instead and lightly sautéing in a little oil then add to the puree.
- Spices: I used a combination of smoked paprika, fennel, garlic and onion powder, thyme, and allspice. If there is a seasoning blend you prefer for your tofu, feel free to use or adjust based on your preference.
- Tamari: For this recipe, it can be interchangeable with soy sauce.
- Apple Butter: This is essentially apple jam and is commonly available in the US usually in the same place where jams are sold. This adds a little natural sweetness and fall flavor to the puree. If you don’t wish to use, feel free to balance sweetness with 2 teaspoons maple syrup or agave.
- Nutritional Yeast: If not a fan of nutritional yeast, you can add an element of umami with 1 teaspoon white or yellow miso paste.
- Brown Sugar: This helps the tofu caramelize and balance the flavor of the spiced tofu. You can leave it out if you choose.
How to Make Whipped Caramelized Sweet Potato with Smoky Tofu Crumbles
Prep the garlic: Trim off the top of a bulb of garlic to expose the cloves. Place garlic over foil, then drizzle with 1 teaspoon oil, a pinch of salt and pepper then fold the foil around the garlic.
Prep the veggies: On a tray, drizzle the sweet potato and shallot halves with oil and sprinkle generously with salt. Arrange the thyme over the sweet potatoes, then place everything cut side down on the tray and add the wrapped garlic. Bake in the oven for 30-35 minutes. The bottoms of the sweet potatoes and shallots should be caramelized and potatoes and garlic soft. Note, cooking time may vary depending on how thick your potatoes and garlic cloves are, so monitor the shallots and remove if they are done roasting first.
Whip the potatoes: Scoop the sweet potato flesh into a food processor with the shallots. Squeeze the garlic cloves on top, then add the apple butter, five spice, and a pinch of salt. Process on high until mostly smooth, then taste and adjust salt to your liking.
Prep the tofu: Crumble the tofu into a large mixing bowl. Add the spices, nutritional yeast, sugar, tamari, and oil. Toss together then spread the mixture out in an even layer on the second baking tray. Roast for 20 minutes. Give the tofu a toss, then roast again for 5-10 minutes, or until evenly browned. When out of the oven, add the lime juice, cilantro, and a pinch of salt to the tofu then toss together
For serving: Spread a portion of the sweet potato mash on to a serving platter and top with the tofu crumble, then enjoy!
Expert Tips
- Use super firm tofu if you want to skip pressing your tofu. Super firm tofu or high protein tofu that you can find from brands like Nasoya, Trader Joe’s, and Wild Wood Farms. This type of tofu is dense and vacuum sealed, which means that you can use the tofu right away after removing from package. No pressing required.
- If you use extra firm tofu, press it before using. This goes for tofu that you normally get that comes in a tub submerged in water. You’ll want to release some of the water in the tofu by pressing it so that it doesn’t end up diluting the flavors of the spices. To press your tofu, consider some of the tips here explained here.
- For better caramelization, place the sweet potatoes and shallots cut side down on the baking tray. Having direct contact with the tray will ensure that you get more caramelization.
- Adjust bake time based on the thickness of your potato. Medium sized potatoes will cook faster than very large potatoes. Before removing from the oven, just poke the tops to ensure that they have softened to your liking.
Frequently Asked Questions
Yes! Store the sweet potato and tofu in separate airtight containers in the fridge for up to 3 days. To reheat, place the sweet potatoes in the microwave for 1 minute to 1 minute 30 seconds to warm through. The tofu is best reheated on the stove top in a skillet over medium low heat. This will help prevent the tofu from drying out.
Consider blending some cannellini beans into the sweet potato mash. Adding a cup of the sweet potato mash helps make each serving provide 7-8g of fiber per serving.
You can try this with crispy lentils or a chickpea crumb coated in similar spices to pair with the sweet potato mash. If you like plant-based meat options, try this with some sliced or crumbled Field Roast Sausages or Beyond Steak.
Make It Balanced
This meal provides protein, fiber, vegetables, and healthy fats. However, you may want to add some additional greens or veggies to the meal for additional fullness or nutrition balance. Some pairings that can work well for this dish:
More Cozy and Filling Fall Recipes
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Description
Creamy whipped caramelized sweet potatoes served with a smoky tofu crumble on top. A taste of fall that is high in fiber and protein.
Caramelized Onion Sweet Potato Mash
Smoky Tofu Crumble
- Preheat the oven to 425F and line two baking trays with parchment paper.
- Trim off 1/4 inch off the top of a bulb of garlic to expose the cloves. Place the garlic on top of a sheet of foil, then drizzle the top with 1 teaspoon oil, a pinch of salt and pepper, then fold the foil around the garlic to seal.
- Place the sweet potato and shallot halves on a baking tray cut side up and drizzle with a little oil to properly coat (I used about 1 tablespoon) and sprinkle generously with salt. Arrange the thyme over the sweet potatoes, then flip the potatoes and shallots cut side down and nestle in the wrapped garlic. Bake in the oven for 30-35 minutes, making sure that the potatoes are soft. Note, cooking time may vary depending on how thick your potatoes and garlic cloves are, so monitor the shallots and remove if they are done roasting first.
- Scoop out the flesh of the sweet potato and place in a food processor with the shallots. Squeeze the garlic cloves on top, then add the apple butter, five spice, and a pinch of salt. Process on high until the mixture is mostly smooth, then taste and adjust salt to your liking.
- Finely crumble the tofu into a large mixing bowl. Add the paprika, garlic, onion power, thyme, allspice, fennel, white pepper, nutritional yeast, sugar, tamari, and oil. Toss the tofu together with the seasonings until evenly coated then spread the mixture out in an even layer on the second baking tray. Roast in the oven for 20 minutes. Give the tofu a toss, then roast again for 5-10 minutes, or until evenly browned. As the tofu cools, it will become firmer in texture.
- Add the lime juice, cilantro, and a pinch of salt to the tray of tofu. Toss everything together until evenly mixed.
- To serve, spread a portion of the sweet potato mash on to a serving platter and top with the tofu crumble, then enjoy!
Notes
Use super firm tofu if you want to skip pressing your tofu. Super firm tofu or high protein tofu that you can find from brands like Nasoya, Trader Joe’s, and WildWood Farms. This type of tofu is dense and vacuum sealed, which means that you can use the tofu right away after removing from package. No pressing required.
If you use extra firm tofu, press it before using. This goes for tofu that you normally get that comes in a tub submerged in water. You’ll want to release some of the water in the tofu by pressing it so that it doesn’t end up diluting the flavors of the spices. To press your tofu, consider some of the tips here explained here.
For better caramelization, place the sweet potatoes and shallots cut side down on the baking tray. Having direct contact with the tray will ensure that you get more caramelization.
Adjust bake time based on the thickness of your potato. Medium sized potatoes will cook faster than very large potatoes. Before removing from the oven, just poke the tops to ensure that they have softened to your liking.
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