Baked sweet potatoes and smoked tofu paste
Oven-baked sweet potatoes are served with a delicious smoked tofu paste. Pomegranate and rosemary top off the filling.
6 servings | Preparation time 1 hour | Oven temperature 200 °C
Ingredients
3 large sweet potatoes
1 tbsp rapeseed oil
½ tsp salt
Smoked tofu paste
1 pkg (300 g) cold-smoked tofu
1 lemon (organic)
1 jar (57/35 g) capers
1 tub (200 g) unflavoured vegan cream cheese
½ dl vegan mayonnaise
½ tsp crushed black pepper
¼ tsp salt
In addition
1 pomegranate
rosemary
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.
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.
Cut the pomegranate in half and remove the seeds into a bowl by tapping the peel of the fruit with a ladle.
Spread the tofu paste over the cooked sweet potatoes and finish with pomegranate seeds and rosemary.
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