Name: Sweet Potatoes Topped with Tofu and Cheese Curds
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 3 large sweet potatoes, halved lengthwise; 1/4 cup (60 ml) vegetable oil; 7 oz (200 g) cheese curds; 3/4 lb (340 g) firm tofu, diced; 1 onion, chopped; 2 tsp curry powder; 1 1/2 cups (210 g) cherry tomatoes, halved; 2 tbsp dill, finely chopped; 1 tbsp (15 ml) lime juice; 1/2 jalapeño chili pepper, sliced into thin rounds; Sour cream, for serving

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a baking sheet lined with a silicone mat or parchment paper, coat the sweet potatoes with half (2 tbsp/30 ml) of the oil. Season with salt and pepper. Arrange the sweet potatoes cut-side down on the baking sheet. Bake for 40 minutes or until tender.
- Remove the baking sheet from the oven. Flip the potatoes over. Top with the cheese curds, pressing them into the potato flesh. Continue to bake for 5 minutes. Keep warm.
- Meanwhile, in a large non-stick skillet over medium-high heat, brown the tofu and onion in the remaining oil for 8 to 10 minutes. Add the curry powder. Continue to cook for 1 minute while stirring. Season with salt and pepper. Remove from the heat.
- In a large bowl, combine the tomatoes, dill and lime juice. Add the tofu mixture and mix well. Adjust the seasoning.
- Place the sweet potatoes on a large serving dish. Top with the tofu mixture and jalapeño slices. Serve with sour cream.

Sweet Potatoes Topped with Tofu and Cheese Curds

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet