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Tofoo Loaded Sweet Potato

Kale, sweet potato and smoked tofu combine well in this lunch or dinner dish. The seeds give the perfect crunch, and the sweet and smoky flavours make this tofoo meal a hit.

  • Serves: 2 people
  • Prep: 5 mins
  • Cooking: 30 mins
Get started

Ingredients

  1. 225g Smoked Tofoo
  2. 2 medium sweet potatoes
  3. 1 tbsp Ghee Easy
  4. 2 handfuls of kale
  5. 1 tsp dried fennel
  6. ½ tsp dried Mexican seasoning
  7. Salt to taste
To Serve
  1. Sunflower seeds
  2. Pumpkin seeds
  3. Spring onions
  4. Tamari

Get started

  1. Preheat the oven to 180°C.
  2. Pierce the sweet potatoes, and cover each with aluminium foil. Bake for about 20-25 minutes.
  3. Cube the Tofoo.
  4. In a large pan, add the Ghee and pan-fry the tofu until golden on each side. Set aside on a dish and add the kale, dried fennel, Mexican seasoning and salt. Add a tablespoon of water to the pan to add some steam. Continue to pan-fry until crispy.
  5. To serve, slice open the sweet potato, add the kale and tofu. Top with sunflower seeds, pumpkin seeds, spring onions and tamari.
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