Vegan Stuffed Sweet Potatoes!With tofu, spinach and tahini drizzle. This is such…

Vegan Stuffed Sweet Potatoes!🍠🧡With tofu, spinach and tahini drizzle. This is such an easy recipe that I’ve been making for dinner. The medley couldn’t be simpler! Using my crispy baked tofu and pan-frying spinach with garlic until wilted. The dressing is my signature citrus-tahini, which is good on pretty much everything from salads to falafels, and this stuffed sweet potato! I’ve copied the recipe below,👇and you can find it on the blog. I think you’re going to love this delightful combo!

3 sweet potatoes

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)

1. 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.
2. Prepare the tofu: Drain the tofu and rinse well. Wrap in a tea towel and press 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.
3. 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, spreading 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.
4. Prepare the spinach: Add the olive oil to a large skillet and bring to medium-high heat. Toss in the spinach and garlic and pan-fry until the spinach is wilted, about 3 to 5 minutes.
5. Prepare the dressing: In a small bowl, whisk together the tahini, apple cider vinegar, sea salt and water.
6. Slice open the sweet potatoes and stuff with the garlicky spinach, top with tofu and drizzle with the citrus tahini dressing.