Sweet Potato, Kale and Tofu Bake
We all know that we should eat less meat, but sometimes struggle to find vegan recipes that are satisfying, not overly starchy and meet our protein requirements. Here’s a wonderful protein packed, vegan recipe that is perfect for fall. It’s hearty and filling yet light all at the same time. Enjoy!
Ingredients:
2 Large Sweet Potatoes
1 Block Extra Firm Tofu
1 Red Bell Pepper
1/2 cup Grape tomates halved
2 Cups Kale - ribbed and ripped into bite size pieces
2 Tbsp total Coconut Aminos or Soy Sauce
2 Tbsp Natural Peanut Butter
2 Tsp Rice Vinegar
4 Cloves minced or 1 Tsp Powdered Garlic
1/2 Tbsp Fresh or 1/2 Tsp Powdered Ginger
1 1/2 Tbsp total Olive or Avocado Oil
Dash Sall & Peppers
Directions:
Preheat oven to 425 and peel sweet potatoes and chop into large bite size chunks. Toss in olive oil salt and pepper and spread on a baking sheet. Bake for 25 - 30 minutes at 425.
While sweet potatoes are cooking, cut tofu into bite size chunks and toss in a light coating of 1 Tbsp soy sauce, 2 cloves garlic and olive oil. Spread on a baking sheet lined with parchment. Bake for 15 - 20 minutes at 425, until edges are slightly golden.
Wash and pull leaves of the ribbing of Kale and discard the ribbing. Tear kale into smaller pieces and massage lightly to soften then dry in a salad spinner or with paper towels.
Cut a red bell pepper into thin slices and then cut slices in half. Cut grape tomatoes in half
Toss peppers, tomateos and kale in a small amount of olive oil. Spread on lined baking sheet and roast 5 - 10 minutes at 425 until edges are lightly roasted.
While last of the vegetables are cooking, make peanut sauce by mixing 2 tbsp peanut butter, 2 tsp rice vinegar, remaining garlic and ginger and soy sauce.. Stir well to combine and loosen peanut butter with water if needed until it reaches a slightly drizzly texture.
Combine all ingredients in dinner bowls and serve with a drizzle of peanut sauce.