Miso sweet potatoes
Serves 1
Directions
- 1Cut the sweet potatoes in half and bake them cut side down to caramelize them.
- 2Break up the tofu into small pieces.
- 3Coat the tofu in lemon, tamari, cornmeal, and seasonings, then roast until crispy.
- 4Chop kale and scallions.
- 5Massage kale, scallions, lemon, maple, and mustard together.
- 6Scoop out the sweet potatoes.
- 7Add sweet potatoes to a food processor with roasted garlic, maple, and miso until nice and smooth.
- 8Smear the sweet potato mixture on your plate and top with kale and tofu.
Ingredients
- 2 lb about 3 medium potatoes sweet potatoes
- 1 small bulb garlic
- Avocado oil
- 1 tbsp yellow miso paste
- 2 tsp maple syrup
- 0.25 cup to 1/2 cup vegetable broth
- 1 lb block extra firm tofu
- 0.5 large lemon
- 1.5 tbsp tamari
- 1.5 tbsp avocado oil
- 2 tbsp corn meal
- 1 tbsp cornstarch
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp fresh thyme
- 12 leaves kale
- 3 stalks spring onions
- 0.5 large lemon
- 2 tsp extra virgin olive oil
- 1 tsp maple syrup
- 1 tsp dijon mustard
- Kosher salt
Equipment
knifebaking sheetbaking paperfood processorplatebowl
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