Baked sweet potatoes and smoked tofu paste

Number of portions6 Portions

Preparation time

60 min (of which 15 min active)

| Gluten-freeDairy-freeEgg-freeVeganVegetarian

Baked sweet potatoes and smoked tofu paste

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Oven-baked sweet potatoes are served with a delicious smoked tofu paste. Pomegranate and rosemary top off the filling.

Smoked tofu paste
3 pcs	large sweet potatoes
1 tbsp	rapeseed oil
1/2 tsp	salt
300 g	(1 pkg) cold-smoked tofu
1 pcs	lemon (organic)
35 g	(1 jar, 57/35 g) capers
200 g	(1 tub) unflavoured vegan cream cheese
1/2 dl	vegan mayonnaise
1/2 tsp	crushed black pepper
1/4 tsp	salt
In addition
1 pcs	pomegranate
	rosemary

1.
Wash the sweet potatoes and cut them in half lengthwise. Lift the sweet potatoes onto a baking paper on a baking tray. Apply the oil on the cut surfaces and season with salt. Bake in the oven at 200 °C for about 45 minutes.
2.
Crumble the tofu into a bowl. Wash the lemon, grate the peel (2 tsp) and squeeze the juice (1 tbsp). Drain the capers. Mix the paste ingredients in a bowl. Put in a refrigerator to marinate.
3.
Cut the pomegranate in half and remove the seeds into a bowl by tapping the peel of the fruit with a ladle.
4.
Spread the tofu paste over the cooked sweet potatoes and finish with pomegranate seeds and rosemary.

Recipes|Weekend

Baked sweet potatoes and smoked tofu paste

Name: Baked sweet potatoes and smoked tofu paste
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 portion
Ingredients: 3 pcs large sweet potatoes; 1 tbsp rapeseed oil; 1/2 tsp salt; 300 g (1 pkg) cold-smoked tofu; 1 pcs lemon (organic); 35 g (1 jar, 57/35 g) capers; 200 g (1 tub) unflavoured vegan cream cheese; 1/2 dl vegan mayonnaise; 1/2 tsp crushed black pepper; 1/4 tsp salt; 1 pcs pomegranate; rosemary

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Number of portions6 Portions

Preparation time

60 min (of which 15 min active)

Oven-baked sweet potatoes are served with a delicious smoked tofu paste. Pomegranate and rosemary top off the filling.

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Ingredients (6 portions)

Quantity	Ingredient
3 pcs	large sweet potatoes
1 tbsp	rapeseed oil
1/2 tsp	salt
Smoked tofu paste
300 g	(1 pkg) cold-smoked tofu
1 pcs	lemon (organic)
35 g	(1 jar, 57/35 g) capers
200 g	(1 tub) unflavoured vegan cream cheese
1/2 dl	vegan mayonnaise
1/2 tsp	crushed black pepper
1/4 tsp	salt
In addition
1 pcs	pomegranate
	rosemary

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Preparation (Oven 200°C)

1
Wash the sweet potatoes and cut them in half lengthwise. Lift the sweet potatoes onto a baking paper on a baking tray. Apply the oil on the cut surfaces and season with salt. Bake in the oven at 200 °C for about 45 minutes.
Quantity Ingredient
3 pcs large sweet potatoes
1 tbsp rapeseed oil
1/2 tsp salt
2
Crumble the tofu into a bowl. Wash the lemon, grate the peel (2 tsp) and squeeze the juice (1 tbsp). Drain the capers. Mix the paste ingredients in a bowl. Put in a refrigerator to marinate.
Quantity Ingredient
300 g (1 pkg) cold-smoked tofu
1 pcs lemon (organic)
35 g (1 jar, 57/35 g) capers
200 g (1 tub) unflavoured vegan cream cheese
1/2 dl vegan mayonnaise
1/2 tsp crushed black pepper
1/4 tsp salt
3
Cut the pomegranate in half and remove the seeds into a bowl by tapping the peel of the fruit with a ladle.
Quantity Ingredient
1 pcs pomegranate
4
Spread the tofu paste over the cooked sweet potatoes and finish with pomegranate seeds and rosemary.
Quantity Ingredient
rosemary

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Nutritional content

This recipe, too, has been designed with your wellbeing in mind.

Nutritional information is provided for guidance only. When preparing food or baking for someone on a special diet, check the packaging labels to ensure the products are suitable.

Not calculated into nutrition table: rosmariinia.

Source: Finnish Institute for Health and Welfare, Fineli