SHEET-PAN CRISP TOFU AND SWEET POTATOES
Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp squares. A tamari-honey dressing spiked with rice wine vinegar acts both as marinade for the tofu and sauce for the finished dish. Then quick-pickled scallions and hot sesame oil make for a bright and spicy garnish.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels. Cover with another kitchen towel, and place a flat cutting board on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 10 minutes (and up to 30 minutes), then transfer to a cutting board. Cut strips into 3/4-inch pieces (1-inch thick), and transfer to a medium bowl.
- In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch. Arrange in a single layer on a rimmed sheet pan.
- On a separate rimmed sheet pan, toss together potato wedges, 1/2 teaspoon salt and pepper. Arrange in a single layer; do not crowd the pan. If they don't all fit, arrange extra wedges on the pan with the tofu.
- Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through. If the tofu sticks (and this is likely), use a thin metal spatula to carefully loosen each one before flipping. A small offset spatula is perfect here.
- Meanwhile, in a medium bowl, combine scallions, 1 tablespoon vinegar and a large pinch each sugar and salt. Let sit while tofu and potatoes roast.
- To serve, toss tofu with some of the reserved tamari sauce, to taste. Serve with potato wedges, topped with scallions, cilantro and a drizzle of hot sesame chile oil or sprinkling of red-pepper flakes, and more tamari sauce. Sprinkle with peanuts if desired.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 10 grams
VEGAN SWEET POTATO-TOFU BAKE
This is an amazing little recipe from "The Tofu Book: New American Cuisine" by John Paino and Lisa Messinger. I vary it slightly by using vegan margarine instead of oil and topping it with nuts and vegan marshmallows. A fabulous treat that's good for you : ) !
Provided by Veggie Girl NYC
Categories Yam/Sweet Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Scrub sweet potatoes/yams and cook until tender. (I microwave mine on high for about 10 minutes, or until a fork goes in easily.) Let sit until cool enough to handle. Peel and cut into small chunks.
- Place cooked sweet potatoes/yams into a blender or food processor, along with all other ingredients. Process until smooth.
- Pour into a casserole dish and top with pecans/marshmallows, if desired.
- Bake at 350 degrees F for about 20 minutes until heated through.
BROCCOLI, POTATO, AND TOFU CASSEROLE
Easy blend of broccoli, potatoes, and tofu for a cold winter day. Serve with Sriracha sauce.
Provided by serge
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes.
- Meanwhile, pour olive oil in the bottom of a casserole dish. Add potatoes and garlic; toss to combine.
- Bake in the preheated oven for 30 minutes.
- While potatoes are baking, drain and discard the accumulated liquid from the tofu. Chop tofu into small cubes.
- Remove potatoes from the oven and stir in broccoli and tofu cubes. Bake for 10 minutes. Mix in Cheddar cheese and bake until cheese has melted, about 10 minutes more.
Nutrition Facts : Calories 538.2 calories, Carbohydrate 39.4 g, Cholesterol 59.3 mg, Fat 31.4 g, Fiber 5.1 g, Protein 29.1 g, SaturatedFat 13.7 g, Sodium 394.4 mg, Sugar 2.1 g
MISO ROASTED TOFU WITH SWEET POTATO
A blend of miso and mirin give this extra-special tofu dish added depth of flavour. This simple vegan main course is flavourful, fresh and filling
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Wrap the tofu in kitchen paper, place in a shallow dish and put a heavy plate on top to help squeeze out the water. When the paper is wet, replace with another wrapping and weigh down again. Chop the tofu into medium cubes (about 2.5cm). In a small bowl, mix the dressing together with a whisk.
- Boil the beans for 1 min, then drain, rinse in cold water and set aside. Line a baking tray with parchment, spread out the tofu and pour over half the dressing. Sprinkle the sesame seeds on top and mix well. Bake for 20-25 mins until golden and crisp. Meanwhile, cut the sweet potatoes in half, place in a bowl, cover with cling film and microwave for 10-15 mins until very soft.
- Mash the sweet potato and serve in bowls with the tofu, green beans, the dressing poured over and some spring onions sprinkled on top.
Nutrition Facts : Calories 628 calories, Fat 24 grams fat, SaturatedFat 4.8 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 41 grams sugar, Fiber 12 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
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