Description
A delightful dish combining roasted sweet potatoes, umami miso, and crispy cornmeal tofu, perfect for a quick and healthy meal.
Ingredients
Scale
- 2 large Sweet Potatoes, peeled and cubed
- 1/4 cup Maple Syrup
- 2 tablespoons Miso Paste
- 1 cup Cornmeal
- 14 oz Firm Tofu, pressed and cubed
- 4 cups Kale, chopped
- 2 tablespoons Soy Sauce
- 2 cloves Garlic, minced
- 2 tablespoons Olive Oil
- Salt and Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss sweet potato cubes with olive oil, maple syrup, miso paste, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
- Press tofu to remove moisture, coat with cornmeal, and pan-fry in olive oil for about 5-7 minutes until golden.
- Massage chopped kale with soy sauce, garlic, and olive oil in a bowl.
- Plate the roasted sweet potatoes alongside the cornmeal tofu and marinated kale, serving warm.
Notes
For best results, press tofu for at least 30 minutes. Spread sweet potatoes out in a single layer to avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg