Description
This vibrant recipe features creamy maple miso whipped sweet potatoes paired with crispy cornmeal-crusted tofu nuggets and a refreshing marinated kale salad. The sweet potatoes are slow-roasted with garlic to bring out their natural sweetness, then whipped smooth with savory miso and a touch of maple syrup. The tofu is marinated, coated in a flavorful cornmeal crust, and oven-baked for a crunchy finish. The marinated kale salad adds a bright, tangy contrast, making this a balanced, wholesome plant-based meal perfect for lunch or dinner.
Ingredients
Scale
Whipped Sweet Potatoes:
- 2 lb sweet potatoes (about 3 medium), scrubbed and pierced with a fork
- 1 small bulb of garlic, top sliced off
- Avocado oil, for roasting (about 1-2 tablespoons)
- 1 tablespoon yellow miso paste
- 2 teaspoons maple syrup
- 1/4–1/2 cup vegetable broth
Cornmeal Crusted Tofu Nuggets:
- 1 lb block extra firm tofu, drained and pressed
- Juice of half a large lemon
- 1 1/2 tablespoons tamari
- 1 1/2 tablespoons avocado oil
- 2 tablespoons cornmeal
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fresh thyme
Marinated Kale:
- 12 leaves kale, stems removed and thinly sliced
- 3 stalks spring onions, sliced
- Juice of half a large lemon
- 2 teaspoons extra virgin olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- Kosher salt, to taste
Instructions
- Preheat and prepare sweet potatoes: Preheat your oven to 425°F (218°C). Slice the sweet potatoes lengthwise and place them face-up on a baking tray along with the garlic bulb. Drizzle both with avocado oil, then flip the sweet potatoes and garlic cut-side down. Roast for 30–40 minutes until the sweet potatoes are soft and have caramelized edges.
- Marinate the tofu: Tear the pressed tofu into 1-inch chunks and place them in a container. Add the juice of half a lemon and tamari, then let it sit for 5 minutes to absorb the flavors.
- Coat the tofu: Add avocado oil, cornmeal, cornstarch, garlic powder, onion powder, and fresh thyme to the tofu container. Seal it and gently shake to evenly coat all tofu pieces with the cornmeal mixture.
- Bake the tofu nuggets: Spread the coated tofu pieces on a parchment-lined baking tray. Bake in the oven for 30 minutes, flipping them after 20 minutes to ensure even crisping on all sides.
- Prepare the marinated kale: In a large bowl, combine the sliced kale leaves, spring onions, lemon juice, extra virgin olive oil, maple syrup, Dijon mustard, and kosher salt. Massage the mixture until the kale softens and then refrigerate until ready to serve.
- Whip the sweet potatoes: When the sweet potatoes are cool enough to handle, scoop out the flesh into a food processor. Squeeze the roasted garlic cloves out of their bulb and add them to the food processor. Add yellow miso paste, maple syrup, 1/4 cup vegetable broth, and salt to taste. Blend until smooth, adding more vegetable broth as needed to achieve a creamy consistency.
- Assemble the plate: Spread a generous portion of the maple miso whipped sweet potatoes onto each plate. Top with a serving of marinated kale and then the crispy cornmeal crusted tofu nuggets. Garnish as desired and serve immediately.
Notes
- Pressing tofu well before marinating helps achieve a crispier crust and better texture.
- You can adjust the vegetable broth quantity in the whipped sweet potatoes to reach your preferred consistency.
- For a gluten-free option, ensure tamari is certified gluten-free.
- The marinated kale can be made a few hours ahead to enhance flavor development.
- Use fresh herbs like thyme to add more aromatic depth, but dried can substitute if needed.
