This meal offers a balanced nutritional profile: sweet potatoes give carbs (with a low glycemic index), tofu and soy yoghurt provide protein, and the fats included are healthy and minimal. You may simply prepare a gluten-free dish by using soy or almond milk.
Sweet potatoes add a vivid hue to this nutritious, savory, and festive recipe.
- 2 large sweet potato (or more if smaller)
- 4 oz plain tofu
- 4 oz smoked tofu
- 1 soy yogurt (about 4 oz)
- 3 tsp veggie mayo
- 3 tsp mustard paste
- 1/8 tsp fine salt
- vegetable milk to the desired consistency
Wash and brush the sweet potatoes, then wrap them in baking paper and twist the sides as if to form a large candy. Bake them in a 400°F oven for about 50-60 minutes, until tender.
Chop up the tofu and put it in a bowl where you can use an immersion blender, or place it in a power blender. Add the other ingredients and blend until smooth.
You can bring the wrappers directly to the table, or peel the cooked potatoes and slice them. Consume them covered with the tofu cream.
Tofu cream can be stored in the refrigerator in a closed container for 2-3 days.