Vegan Sweet Potato-Tofu Bake Recipe #283547
This is an amazing little recipe from "The Tofu Book: New American Cuisine" by John Paino and Lisa Messinger. I vary it slightly by using vegan margarine instead of oil and topping it with nuts and vegan marshmallows. A fabulous treat that's good for you : ) !
40 min | 20 min prep
SERVES 4
- 1 lb soft tofu
- 4 medium sweet potatoes or yams
- 1/2 cup pure maple syrup
- 2 tablespoons vegan margarine (I use Soy Garden)
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger (try to use fresh!)
- chopped pecans
- vegan marshmallow
- Scrub sweet potatoes/yams and cook until tender. (I microwave mine on high for about 10 minutes, or until a fork goes in easily.) Let sit until cool enough to handle. Peel and cut into small chunks.
- Place cooked sweet potatoes/yams into a blender or food processor, along with all other ingredients. Process until smooth.
- Pour into a casserole dish and top with pecans/marshmallows, if desired.
- Bake at 350 degrees F for about 20 minutes until heated through.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 283547 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars