Vegan Sweet Potato-Tofu Bake |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is an amazing little recipe from The Tofu Book: New American Cuisine by John Paino and Lisa Messinger. I vary it slightly by using vegan margarine instead of oil and topping it with nuts and vegan marshmallows. A fabulous treat that's good for you : ) ! Ingredients:
1 lb soft tofu |
4 medium sweet potatoes or 4 medium yams |
1/2 cup pure maple syrup |
2 tablespoons vegan margarine (i use soy garden) |
1/2 teaspoon sea salt |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon ginger (try to use fresh!) |
chopped pecans |
vegan marshmallow |
Directions:
1. Scrub sweet potatoes/yams and cook until tender. (I microwave mine on high for about 10 minutes, or until a fork goes in easily.) Let sit until cool enough to handle. Peel and cut into small chunks.
2. Place cooked sweet potatoes/yams into a blender or food processor, along with all other ingredients. Process until smooth.
3. Pour into a casserole dish and top with pecans/marshmallows, if desired.
4. Bake at 350 degrees F for about 20 minutes until heated through.
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