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.

Teksti: S-kokeilukeittiö

Kuvat: Reetta Pasanen

5.11.2025 | Päivitetty 5.11.2025

6 servings | Preparation time 1 hour | Oven temperature 200 °C

3 large sweet potatoes

1 tbsp rapeseed oil

½ tsp salt

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

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.