Vegan Stuffed Sweet Potatoes

These vegan stuffed sweet potatoes are loaded with tofu and spinach. It’s a healthy stuffed sweet potato that you can enjoy for lunch or dinner!

Ingredients:

Tofu:
8 oz extra-firm tofu (225g)
1 tbsp olive oil
1 tbsp corn starch (or arrowroot powder)
1/2 tsp fine sea salt
1/4 tsp garlic powder
pinch pepper

Garlicky Spinach:
1 tbsp olive oil
5 oz baby spinach
2 cloves garlic diced
pinch sea salt

Citrus Tahini Dressing:
1/4 cup tahini
2 tbsp apple cider vinegar
pinch sea salt
1/4 cup water (splashes more if needed)

Instructions

Prepare the sweet potatoes: Preheat oven to 400F/200C. Using a fork, poke small holes in the sweet potatoes going all the way round, about 1-inch apart. Line a baking tray with parchment paper, and paint the sweet potatoes with oil to lightly coat. Bake for 40 minutes to 1 hour, or until cooked through.
Prepare the tofu: Drain the tofu and rinse well. Wrap in a tea towel and press the tofu by placing a few heavy books on top. Use your backsplash to secure the books in place. Press the tofu for 10 minutes. Unwrap and cut into bite-sized cubes.
In a mixing bowl combine the tofu cubes, olive oil, corn starch, sea salt, garlic powder and pepper. Toss gently to combine. Line a baking sheet with parchment and transfer the tofu onto the sheet, spread it out so there aren’t any clumps. Bake in the oven, along with the sweet potatoes, for 20-25 minutes, or until golden and crispy. (To check for doneness: insert a skewer into the center, it should move through the potato easily with little resistance).
Prepare the spinach: Add the olive oil to a large skillet and bring to medium-high heat. Toss in the spinach with garlic and pan-fry until the spinach is wilted, about 3 to 5 minutes.
Prepare the dressing: In a small bowl, whisk together the tahini, apple cider vinegar, sea salt and water.
Slice open the sweet potatoes and stuff with the garlicky spinach, top with the crispy tofu and drizzle with the citrus tahini dressing.