Crispy Oven Tofu with Sweet Potato, Kale and Sesame Miso Dressing
Crispy oven tofu with spiced sweet potatoes and kale, tossed in a sesame miso dressing. A protein-rich winter dish that comes together quickly and keeps you full for hours.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 400 g Plain firm tofu
- 300 g Sweet potato
- 200 g Kale, cleaned
- 1 tbsp Cooking oil
- 2 tbsp Soy sauce
- 1 tbsp Sesame, toasted
- 1 tbsp Light rice miso
- 1 tsp Maple syrup
- 1 tsp Ginger, grated
- 1 pc Garlic clove
- 1 pc Lime, juice
- 1 tsp Sweet paprika powder
- Salt
- Pepper
Method
- Preheat the oven to 200 °C top and bottom heat and line a baking tray with baking paper.
- Pat the tofu dry, cut into roughly 2 cm cubes and toss in a bowl with 1 tbsp soy sauce, paprika powder, salt and pepper.
- Peel the sweet potato and cut into roughly 2 cm pieces. Toss with the cooking oil, salt and pepper and spread on the baking tray together with the tofu.
- Bake the ttray in the oven for 25 to 30 minutes, until the tofu and sweet potato are golden brown and crispy. Flip once during baking.
- While baking, remove the tough stems from the kale, roughly chop the leaves and blanch in boiling salted water for 2 minutes. Drain well.
- For the dressing, stir together the miso, remaining soy sauce, maple syrup, ginger, the pressed garlic clove, the lime juice and 2 tbsp water until smooth.
- Toss the kale with half of the dressing and divide between two plates. Arrange the tofu and sweet potato on top.
- Drizzle with the remaining dressing, sprinkle with sesame and serve immediately.