Best Vegan Sweet Potato Tofu Bake Recipes

VEGAN SWEET POTATO-TOFU BAKE

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

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 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.

VEGAN TWICE-BAKED SWEET POTATOES

Vegan Twice-Baked Sweet Potatoes image

This delectable, savory, vegan version of baked sweet potatoes is a perfect side dish. Not at all sugary - only subtly sweet with a hint of spice - they pair beautifully with everything from braised tofu to veggie burgers. I love having these and a salad or a bowl of soup. With a soft, fluffy texture on the inside and a crispy crust on top, they're yummy goodness.

Provided by The Carrot Underground

Time 1h25m

Yield 8

Number Of Ingredients 15

Ingredients

4 medium sweet potatoes, scrubbed
1 tablespoon coarse sea salt
4 ounces vegan cream cheese
3 tablespoons vegan butter
3 tablespoons vegan brown sugar
1 teaspoon coarse sea salt
¼ teaspoon ground black pepper
¼ teaspoon cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
½ cup panko bread crumbs
4 slices vegan Cheddar cheese
½ cup chopped fresh parsley
⅓ cup finely sliced green onions
1 pinch ground nutmeg

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.
Bake in the preheated oven until a sharp knife easily cuts into potatoes, 50 to 60 minutes. Remove from oven and allow to cool enough to handle, about 10 minutes. Leave the oven on; cut potatoes in half lengthwise.
Scoop out each potato half into a large bowl, making sure to keep the outer peel/shell intact. Mash the cooked sweet potato flesh thoroughly, until smooth, then add cream cheese, butter, brown sugar, 1 teaspoon salt, pepper, cinnamon, 1/8 teaspoon nutmeg, and ginger. Mix completely. Spoon filling into each potato skin. Place filled skins back onto the parchment-lined pan. Sprinkle with panko bread crumbs. Cut vegan Cheddar into strips and layer onto potatoes like lattice.
Bake in the preheated oven until potatoes are just beginning to brown, 10 to 12 minutes. Remove from oven; sprinkle with parsley and green onions. Bake for an additional 3 to 5 minutes. Sprinkle with remaining nutmeg prior to serving.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 35.6 g, Fat 11.1 g, Fiber 4.7 g, Protein 4.6 g, SaturatedFat 4.1 g, Sodium 1220.8 mg, Sugar 9.9 g

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