Crumbled Tofu Sweet Potato Topper
Sweet potatoes! Who knew a baked (sweet) potato could taste this good? It's all in the crumbly, smoky, sweet, spiced tasty tofu topping made with Cauldron Extra Firm Tofu. Layer on some chickpeas and a tahini dressing for a lip-smacking plant-based treat, ideal for lunch or dinner.
Made with our Extra Firm Plant-Based Tofu
Ingredients:
2 x 220g packs Cauldron Extra Firm Tofu (440g)
4 Sweet potatoes
For the tofu
2 tsp onion powder
1 tsp garlic powder
2 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp cumin
2 tbsp maple syrup
40g tomato puree
1 tbsp oil
1 tsp salt
3 sundried tomatoes, chopped
For the chickpeas
120g chickpeas
1 tsp cumin
1 tsp garlic powder
1 tbsp smoked paprika
For the tahini dressing
1.5tbsp tahini
½ a lemon, juice
50ml water
2 clove garlic, crushed
To serve
100g spinach
1 tbsp black and white sesame seeds
Few sprigs of coriander to garnish
Method:
In the air fryer (or any other method you’d like) cook the sweet potatoes for 35-45 mins.
Preheat the oven to 170˚C.
Crumble the Cauldron Extra Firm Tofu in a baking dish, then add onion powder, garlic powder, smoked paprika, cayenne pepper, cumin, maple syrup, tomato puree, oil and salt.
In a separate dish, add the chickpeas, cumin, garlic powder & smoked paprika, and mix together.
Bake both the tofu and chickpeas for 20 minutes in the oven, stirring frequently for an even bake.
Meanwhile, make the tahini dressing, add all ingredients to a bowl and stir well, adding more water if necessary for a looser sauce.
Blanch the spinach in a pan of boiling water for a few mins.
Take the tofu crumble out of the oven and stir in the sundried tomatoes.
To serve, slice your sweet potatoes in half and layer up the spinach, tofu crumble and dressing before finishing with sesame seeds and coriander.
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
