Cumin Lime Tofu with Roasted Sweet Potato Puree
Serves 4
With crunchy pumpkin seeds and accents of lime and cumin, this tangy,
spicy tofu is looking for one sweet-talking partner.
The perfect mate? A comforting, velvety sweet-potato puree.
Serve with a crisp salad to refresh the palate and round out your meal.
Ingredients
Roasted Sweet Potato Puree
1.2 kilos orange-fleshed sweet potatoes, washed
2 tablespoons olive oil
½ teaspoon seasalt
¼ teaspoon nutmeg
1/8 teaspoon cinnamon
2 tablespoons plain non-dairy(optional) milk
Preheat oven to 425degrees. Pierce sweet potatoes and place on a
baking sheet (lined with parchment paper). Bake 45-60 mins,
until very soft when pierced. Remove and cool.Remove skins and discard. In food processor, puree sweet potatoes with olive oil, salt,
nutmeg and cinnamon until very smooth, adding milk to thin if desired.
Season to taste with more salt or olive oil.
Cumin Lime Tofu
¼ cup freshly squeezed lime juice
1½ tablespoons agave nectar (or honey)
1 ½ tablespoons tamari
¾ teaspoon cumin
¼ teaspoon curry powder
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper
¼ teaspoon sea salt
1 ½ tablespoons olive oil
300g Bean Supreme Firm style tofu (cut into ½ in cubes)
3 tablespoons pumpkin seeds or pistachios, lightly chopped
Preheat oven to 375 degrees. In a 9-12 inch baking dish, combine lime juice, agave nectar, tamari, cumin, curry powder, allspice, cayenne, sea salt and oil.
Add Bean Supreme tofu and turn to coat each side.
Cover dish with foil and bake for 15 minutes.
Remove foil, flip tofu and sprinkle on the pumpkin seeds.
Bake uncovered for 13-15 mins until marinade is absorbed.
Serve over Roasted Sweet Potato Puree.