Maple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu Recipe
This Maple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu is a vibrant and nutritious plant-based dish combining silky smooth miso-infused whipped sweet potatoes with crispy, flavorful cornmeal-coated tofu nuggets and a zesty kale salad. Perfect as a wholesome dinner, it balances sweet, savory, and tangy flavors with satisfying textures.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 3 servings
- Category: Main Course
- Method: Baking
- Cuisine: Fusion, Plant-Based
- Diet: Vegan
Ingredients
Sweet Potatoes & Whipped Mash
- 2 lb sweet potatoes, scrubbed well and pierced with a fork (about 3 medium potatoes)
- 1 small bulb of garlic, 1/4-in of top sliced off to expose the cloves
- Avocado oil, for roasting
- 1 tbsp yellow miso paste
- 2 tsp maple syrup
- 1/4–1/2 cup vegetable broth
- Kosher salt, to taste
Cornmeal Crusted Tofu
- 1 lb block extra firm tofu, drained and pressed
- Juice of half a large lemon
- 1 1/2 tbsp tamari
- 1 1/2 tbsp avocado oil
- 2 tbsp cornmeal
- 1 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp fresh thyme
Kale Salad
- 12 leaves of kale, stems removed and thinly sliced
- 3 stalks spring onions, stems removed and thinly sliced
- Juice of half a large lemon
- 2 tsp extra virgin olive oil
- 1 tsp maple syrup
- 1 tsp dijon mustard
- Kosher salt, to taste
Instructions
- Roast Sweet Potatoes and Garlic: Preheat your oven to 425°F. Cut the sweet potatoes lengthwise and place them face up on a baking tray along with the bulb of garlic. Drizzle a little avocado oil over the sweet potatoes and garlic, then flip everything cut side down on the tray. Bake for 30-40 minutes until the sweet potatoes are caramelized on the bottom and soft through the center.
- Marinate and Coat Tofu: Tear the pressed tofu into 1-inch chunks and place them in a large container. Pour the lemon juice and tamari over the tofu, seal the container, and toss to coat. Let the tofu marinate for 5 minutes. Then add avocado oil, cornstarch, cornmeal, garlic powder, onion powder, and fresh thyme. Seal and carefully shake the container again to evenly coat the tofu pieces.
- Bake Tofu Nuggets: Arrange the coated tofu chunks on a parchment-lined baking tray, ensuring they have space between each piece. Bake in the 425°F oven for 30 minutes, flipping the tofu nuggets after 20 minutes to ensure even crispiness on all sides.
- Prepare Kale Salad: While baking is in progress, combine the kale, spring onions, lemon juice, extra virgin olive oil, maple syrup, dijon mustard, and a generous pinch of kosher salt in a bowl. Massage the ingredients into the kale leaves thoroughly with your hands to soften them. Cover and refrigerate until ready to serve.
- Make Maple Miso Whipped Sweet Potatoes: Once the sweet potatoes are cool enough to handle, scoop out the flesh into a food processor. Squeeze the roasted garlic cloves out of the bulb into the processor as well. Add yellow miso paste, maple syrup, 1/4 cup of vegetable broth, and a pinch of salt. Blend on high until smooth, scraping down the sides as needed. Add more vegetable broth as necessary to reach desired creamy consistency.
- Assemble the Dish: On serving plates, spread a generous amount of the whipped sweet potato mash. Top with a portion of the massaged kale salad and then add the crispy cornmeal crusted tofu nuggets. Garnish as desired and enjoy while warm.
Notes
- Press the tofu well to remove excess water for better texture and crispiness.
- Adjust the amount of vegetable broth in the whipped sweet potatoes to achieve your preferred consistency—creamier or thicker.
- The maple syrup adds a subtle sweetness balancing the umami miso; do not skip it.
- Massaging the kale softens its texture and enhances the flavors of the dressing.
- Use parchment paper on baking trays to prevent sticking and ease cleanup.
- This dish is vegan and gluten-free if tamari is gluten-free; verify labels if needed.
- For extra zest, garnish with fresh herbs or a drizzle of extra maple syrup.
