Description
A delightful and wholesome vegan dish featuring creamy maple miso whipped sweet potatoes paired with crispy cornmeal-crusted tofu nuggets, complemented by a refreshing kale and spring onion salad. This recipe offers a perfect balance of savory and sweet flavors, making it an ideal comforting meal.
Ingredients
Scale
Sweet Potatoes & Miso Whip
- 2 lb sweet potatoes, scrubbed well and pierced with a fork (about 3 medium potatoes)
- 1 small bulb of garlic, 1/4-inch of top sliced off to expose the cloves
- Avocado oil, for roasting
- 1 tbsp yellow miso paste
- 2 tsp maple syrup
- 1/4 to 1/2 cup vegetable broth
- Kosher salt, to taste
Tofu Nuggets
- 1 lb block extra firm tofu, drained and pressed
- Juice of half a large lemon
- 1 1/2 tbsp tamari
- 1 1/2 tbsp avocado oil
- 2 tbsp cornmeal
- 1 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fresh thyme
Kale Salad
- 12 leaves of kale, stems removed and thinly sliced
- 3 stalks spring onions, stems removed and thinly sliced
- Juice of half a large lemon
- 2 tsp extra virgin olive oil
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- Kosher salt, to taste
Instructions
- Roast Sweet Potatoes and Garlic: Preheat your oven to 425°F (220°C). Slice the sweet potatoes lengthwise and place them face-up on a baking tray along with the garlic bulb. Drizzle lightly with avocado oil. Then flip the sweet potatoes and garlic cut side down onto the tray. Roast for 30-40 minutes until the sweet potatoes are caramelized on the bottom and tender.
- Prepare Tofu Marinade and Coating: Tear the pressed tofu block into 1-inch chunks. Place the tofu in a large container with lemon juice and tamari, seal, and toss to coat. Let it sit for 5 minutes to marinate. Add avocado oil, cornstarch, cornmeal, garlic powder, onion powder, and fresh thyme. Seal and shake well to evenly coat all pieces.
- Bake Tofu Nuggets: Arrange the coated tofu on a parchment-lined baking tray, spacing pieces apart. Bake in the preheated oven for 30 minutes, flipping the tofu pieces after 20 minutes to achieve an even, crispy crust.
- Prepare Kale Salad: While the sweet potatoes and tofu bake, combine the sliced kale, spring onions, lemon juice, olive oil, maple syrup, Dijon mustard, and a good pinch of kosher salt in a bowl. Use your hands to massage the ingredients into the kale leaves until softened. Cover and refrigerate until serving.
- Make Maple Miso Sweet Potato Whip: Once the sweet potatoes are cool enough to handle, scrape out the flesh from the skins. Squeeze the roasted garlic cloves out from their bulb and add to a food processor along with the sweet potato flesh, miso paste, maple syrup, 1/4 cup vegetable broth, and a pinch of salt. Blend on high, scraping down the sides as needed until smooth. Add more vegetable broth as necessary to reach your desired creamy consistency.
- Assemble the Dish: On a serving plate, spread a generous layer of the maple miso whipped sweet potatoes. Top with a portion of the massaged kale salad and a serving of the cornmeal crusted tofu nuggets. Garnish as desired and serve immediately for best texture and flavor.
Notes
- Press tofu well to remove excess moisture for a crispier crust.
- You can adjust the maple syrup and miso levels to suit your preferred sweetness and savory balance.
- The kale salad can be prepared a few hours ahead to enhance the flavor and tenderness.
- Use parchment paper for easy cleanup and to prevent the tofu from sticking while baking.
- If you prefer a thinner whipped sweet potato texture, gradually add more vegetable broth when blending.
