VEGAN SWEET POTATO-TOFU BAKE

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Vegan Sweet Potato-Tofu Bake image

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 : ) !

Provided by Veggie Girl NYC

Categories     Yam/Sweet Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

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 marshmallows

Steps:

  • 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.
  • Place cooked sweet potatoes/yams into a blender or food processor, along with all other ingredients. Process until smooth.
  • Pour into a casserole dish and top with pecans/marshmallows, if desired.
  • Bake at 350 degrees F for about 20 minutes until heated through.

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