Ingredients
- 225g Smoked Tofoo
- 2 medium sweet potatoes
- 1 tbsp Ghee Easy
- 2 handfuls of kale
- 1 tsp dried fennel
- ½ tsp dried Mexican seasoning
- Salt to taste
To Serve
- Sunflower seeds
- Pumpkin seeds
- Spring onions
- Tamari
Get started
- Preheat the oven to 180°C.
- Pierce the sweet potatoes, and cover each with aluminium foil. Bake for about 20-25 minutes.
- Cube the Tofoo.
- 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.
- To serve, slice open the sweet potato, add the kale and tofu. Top with sunflower seeds, pumpkin seeds, spring onions and tamari.
