Whipped Sweet Potatoes and Smoky Tofu Crumble

Name: Whipped Sweet Potatoes and Smoky Tofu Crumble
Total time: 55 min
Cuisine: American
Ingredients: Avocado oil for roasting; 1 garlic bulb; 3 medium sweet potatoes, cut in half lengthwise; 6 thyme sprigs; 3 large shallots, cut in half lengthwise; 2 tbsp apple butter; 0.5 tsp five spice; Kosher salt; 1 block extra firm tofu, pressed for 15 minutes; 1 tbsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dry thyme; 0.5 tsp allspice; 0.5 tsp fennel seeds; 0.25 tsp white pepper; 2 tbsp nutritional yeast; 2 tsp light brown sugar; 1.5 tbsp gluten-free tamari; 1.5 tbsp avocado oil; 0.25 cup cilantro leaves, roughly chopped; 0.5 Juice of half a lime

55m

Serves 1

instagram.com

Whipped Sweet Potatoes and Smoky Tofu Crumble

instagram.com

55m

Serves 1

Directions

1Preheat the oven to 425F (218C) and line two baking trays with parchment paper.
2Trim off 1/4 inch off the top of a bulb of garlic to expose the cloves, place on foil, drizzle with 1 tsp oil, a pinch of salt and pepper, then wrap the foil to seal.
3Place the sweet potato and shallot halves on a baking tray cut side up, drizzle with about 1 tbsp of oil and sprinkle generously with salt.
4Arrange the thyme over the sweet potatoes, then flip them so they are resting cut side down on the tray.
5Bake the sweet potatoes, garlic, and shallots in the oven until they are nice and caramelized and the potatoes are soft (30-35 mins).
6Crumble the pressed extra-firm tofu into a large mixing bowl.
7Add paprika, garlic powder, onion powder, dry thyme, allspice, fennel seeds, white pepper, nutritional yeast, light brown sugar, gluten-free tamari, and avocado oil to the tofu.
8Toss the tofu together with the seasonings until evenly coated.
9Spread the tofu mixture out in an even layer on the second baking tray.
10Roast the tofu in the oven for 20 minutes, then toss and roast again for 5-10 minutes, or until evenly browned.
11Scoop out the flesh of the soft sweet potato and place it in a food processor.
12Add the roasted shallots and squeeze the roasted garlic cloves into the food processor.
13Add apple butter, five spice, and a pinch of salt to the food processor.
14Whip the sweet potato mixture until it is creamy and smooth, then taste and adjust salt.
15Drizzle the roasted tofu crumble with lime juice and sprinkle with chopped cilantro.
16Layer the smoky tofu crumble over the whipped sweet potatoes.

Ingredients

Avocado oil for roasting
1 garlic bulb
3 medium sweet potatoes, cut in half lengthwise
6 thyme sprigs
3 large shallots, cut in half lengthwise
2 tbsp apple butter
0.5 tsp five spice
Kosher salt
1 block extra firm tofu, pressed for 15 minutes
1 tbsp smoked paprika
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp dry thyme
0.5 tsp allspice
0.5 tsp fennel seeds
0.25 tsp white pepper
2 tbsp nutritional yeast
2 tsp light brown sugar
1.5 tbsp gluten-free tamari
1.5 tbsp avocado oil
0.25 cup cilantro leaves, roughly chopped
0.5 Juice of half a lime

Equipment

food processorbaking traysparchment paperfoilknifecutting boardmixing bowltongs

Tips

Monitor shallots while roasting and remove if they are done before the sweet potatoes.

Whipped Sweet Potatoes and Smoky Tofu Crumble

55m

Serves 1

instagram.com

Whipped Sweet Potatoes and Smoky Tofu Crumble

instagram.com

55m

Serves 1

Directions

1Preheat the oven to 425F (218C) and line two baking trays with parchment paper.
2Trim off 1/4 inch off the top of a bulb of garlic to expose the cloves, place on foil, drizzle with 1 tsp oil, a pinch of salt and pepper, then wrap the foil to seal.
3Place the sweet potato and shallot halves on a baking tray cut side up, drizzle with about 1 tbsp of oil and sprinkle generously with salt.
4Arrange the thyme over the sweet potatoes, then flip them so they are resting cut side down on the tray.
5Bake the sweet potatoes, garlic, and shallots in the oven until they are nice and caramelized and the potatoes are soft (30-35 mins).
6Crumble the pressed extra-firm tofu into a large mixing bowl.
7Add paprika, garlic powder, onion powder, dry thyme, allspice, fennel seeds, white pepper, nutritional yeast, light brown sugar, gluten-free tamari, and avocado oil to the tofu.
8Toss the tofu together with the seasonings until evenly coated.
9Spread the tofu mixture out in an even layer on the second baking tray.
10Roast the tofu in the oven for 20 minutes, then toss and roast again for 5-10 minutes, or until evenly browned.
11Scoop out the flesh of the soft sweet potato and place it in a food processor.
12Add the roasted shallots and squeeze the roasted garlic cloves into the food processor.
13Add apple butter, five spice, and a pinch of salt to the food processor.
14Whip the sweet potato mixture until it is creamy and smooth, then taste and adjust salt.
15Drizzle the roasted tofu crumble with lime juice and sprinkle with chopped cilantro.
16Layer the smoky tofu crumble over the whipped sweet potatoes.