Maple Miso Whipped Sweet Potatoes With Cornmeal Crusted Tofu

This comforting maple miso whipped sweet potato bowl has become my favorite way to elevate dinner on busy weeknights. The combination of creamy sweet potatoes with umami miso and crunchy cornmeal-crusted tofu creates a textural feast that satisfies both comfort food cravings and nutritional needs.

I first created this recipe during a cold winter evening when I was craving something hearty yet nourishing. The combination was so delicious that it's now in my regular rotation whenever sweet potatoes are in season.

Ingredients

• Sweet potatoes: create the velvety base of this dish with their natural sweetness and creamy texture when roasted properly
• Yellow miso paste: adds complex umami flavor that elevates the sweet potatoes to restaurant quality
• Maple syrup: provides natural sweetness that complements the earthy miso perfectly
• Extra firm tofu: serves as the protein component that becomes delightfully crispy when prepared with cornmeal
• Cornmeal: creates an incredible crunchy coating that contrasts beautifully with the soft potatoes
• Fresh kale: adds necessary green element and nutrition while absorbing the bright lemon dressing
• Spring onions: provide a mild allium flavor that enhances the fresh kale component
• Garlic: roasted whole infuses the sweet potato mash with mellow savory notes

Step-by-Step Instructions

Prepare Sweet Potatoes and Garlic:

Start by preheating your oven to 425°F. Cut sweet potatoes lengthwise and place them on a baking tray alongside a bulb of garlic with its top trimmed. Drizzle everything with avocado oil then flip the potatoes and garlic cut side down. This positioning ensures maximum caramelization and flavor development. Roast for 30-40 minutes until the potatoes are deeply caramelized on the bottom and fork tender throughout.

Prepare Tofu:

While the potatoes are roasting tear the tofu block into rough 1-inch chunks instead of cutting for more texture. Place torn pieces in a container with fresh lemon juice and tamari to marinate for 5 minutes. The acid and salt penetrate the tofu quickly giving it flavor from the inside out. Add oil cornmeal cornstarch and seasonings then seal and gently shake to coat each piece evenly. Arrange on a parchment lined baking tray ensuring space between pieces for maximum crispiness. Bake for 30 minutes flipping halfway through.

Prepare Kale:

Combine thinly sliced kale leaves spring onions lemon juice olive oil maple syrup and dijon mustard in a bowl. The key technique here is massaging the dressing into the kale with your hands. This crucial step breaks down the fibrous texture of kale making it tender and allowing it to absorb all the bright flavors. Refrigerate while everything else cooks to allow flavors to develop further.

Create Whipped Sweet Potatoes:

Once potatoes are cool enough to handle scoop the flesh into a food processor along with the squeezed roasted garlic cloves miso paste maple syrup and vegetable broth. Process until completely smooth and silky stopping to scrape down sides as needed. The combination of roasted garlic and miso creates an incredible depth of flavor that transforms ordinary sweet potatoes into something extraordinary.

Assembly:

Spread the velvety sweet potato puree as the foundation of your bowl. Layer the marinated kale on top creating a vibrant bed for the crispy tofu pieces. Arrange the golden cornmeal crusted tofu nuggets on top and enjoy the beautiful contrast of textures and flavors in every bite.

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My absolute favorite part of this recipe is watching the transformation of the sweet potatoes. What begins as a simple root vegetable becomes an incredibly luxurious puree thanks to the roasted garlic and miso combination. The first time I served this to my family everyone went completely silent for the first few bites before erupting in praise.

Make Ahead Options

This recipe offers excellent meal prep potential. The sweet potato mash can be prepared up to three days in advance and stored in an airtight container in the refrigerator. When ready to serve simply reheat gently on the stovetop or microwave with a splash of vegetable broth to restore its creamy consistency. The tofu nuggets maintain their texture best when prepared fresh but can be refrigerated for up to two days and reheated in a 350°F oven for 10 minutes to restore some crispness.

Ingredient Substitutions

For those with dietary restrictions or preferences this recipe easily adapts to various needs. Butternut squash can replace sweet potatoes for a slightly different flavor profile with similar creaminess. White miso can substitute for yellow miso offering a milder flavor. Those avoiding soy can use chickpeas instead of tofu preparing them with the same cornmeal coating for a protein alternative. The cornmeal can be swapped for gluten free breadcrumbs if cornmeal is unavailable.

Flavor Variations

The base recipe provides endless opportunities for customization. For a spicy variation add sriracha or gochujang to the sweet potato mash. Create a Mediterranean inspired version by adding za'atar to the tofu coating and using tahini instead of miso in the sweet potatoes. For additional texture and flavor sprinkle toasted pepitas or sunflower seeds over the completed dish just before serving. Each variation maintains the integrity of the original while offering new flavor experiences.

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Frequently Asked Questions

→ How do I make the sweet potatoes extra creamy?

To make the sweet potatoes extra creamy, add a splash of vegetable broth or a few tablespoons of vegan cream cheese while blending. Adjust to your desired consistency.

→ Can I use a different type of tofu?

Extra firm tofu works best for this dish as it holds its shape during baking. However, you can try firm tofu and press it thoroughly to remove excess liquid.

→ What’s the best way to caramelize the sweet potatoes?

Place the sweet potatoes cut side down on a baking tray to allow direct contact with the pan. This helps them caramelize beautifully.

→ Can I prepare components ahead of time?

Yes, you can roast the sweet potatoes and prepare the tofu and kale in advance. Store them separately and assemble before serving.

→ How can I make this dish gluten-free?

This dish is naturally gluten-free when using gluten-free tamari instead of soy sauce. Be sure to check individual ingredient labels for verification.