• Arpine Kostandyan

Loaded Sweet Potato with Crispy Tofu


  1. 2 medium sweet potatoes

Crispy Tofu (makes 4 servings)

  1. 1 package extra firm tofu

  2. 3 tbsp tamari or soy sauce

  3. 2 tbsp apple cider vinegar

  4. 1 tsp sweet paprika

  5. 1/2 tsp smoked paprika

  6. 2 tsp garlic powder

  7. 1/2 tsp cayenne pepper

  8. 1 tsp chipotle chilli powder


  1. 1/2 Cup soaked cashews

  2. 1/2 Cup water

  3. 1 tbsp lemon juice

  4. 1 tbsp apple cider vinegar

  5. 2 tbsp nutritional yeast

  6. salt and pepper to taste

  7. 1/2 bunch cilantro (optional)


Pre-heat oven to 375F . Wash the sweet potatoes and use a fork to poke holes in it. Place on a baking sheet and bake for about 45 minutes to an hour until soft.

Crumble the tofu into small pieces and add tamari sauce, ACV and the spices. Spread the tofu thinly on a parchment paper lined baking sheet and bake for about 45 minutes on a separate rack.

When potatoes are cooked, transfer them to the plate, cut in the middle and top with the baked crispy tofu, and other toppings like steamed broccoli and/or broccoli sprouts.

For the sauce, combine all the ingredients except for the cilantro and blend well. Once the sauce is creamy you can serve as is or add the cilantro and pulse until it is well combined.

#veganfood #veganrecipes

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