A Vegan Meal: Crispy Baked Tofu & Beany Stuffed Sweet Potato


For the crispy tofu…

  • Firm tofu, you’ll be using 125g, cut into squares
  • Smoked paprika
  • Black pepper
  • White pepper
  • Hot chilli powder

For the stuffed potato…

  • 1 large sweet potato
  • 1 small handful kale, chopped
  • 2 closed cup mushrooms, sliced into chunky pieces
  • 1/2 red onion, chopped into small pieces
  • 1/2 can red kidney beans, drained and rinsed
  • 1 tomato, chopped
  • Smoked paprika
  • Black pepper
  • White pepper
  • Turmeric
  • Hot chilli powder
  • Soy sauce


  • First things first, preheat your oven to 190*c. Grease a baking tray with either a LITTLE oil, or cooking spray (I use cooking spray).
  • Drain your tofu, and squeeze a little of the liquid out. I’m too lazy to press it overnight, and so I just cut a slit in the packet and let the liquid run out, then pressed down to drain away as much as possible.
  • Weigh out your tofu, and cut into squares (see the picture for sizing if you want). Sprinkle these squares with any of the seasonings listed, and in any amount. I leave it completely up to you; this recipe can be adapted for any taste. I love chilli and smoked paprika, so these were liberally added.
  • Place the tofu onto the tray and then into the oven for 30 minutes.
  • Now, stab the sweet potato all over with a knife, to provide some ventilation, and prevent any unwanted potato explosions. Place into the microwave for 6-8 minutes, or until soft when a knife is inserted. Place to one side to cool slightly.
  • In a small pan sauté your onion until translucent, and then add the tomato, kale, mushrooms, a splash of water, and again all/any of the spices listed, in whatever quantity you desire. I recommend using them all. Cook until the kale is wilted, and then add in the red kidney beans and heat them through for a couple of minutes. Add a splash of soy sauce at this point too.
  • Remove the tofu from the oven when there is 10 minutes left, and turn it over carefully; season the other side. Cut a slit in the sweet potato, and place this onto the baking tray. Pile the bean and veg filling onto the potato (any that won’t fit in you can either eat now, or place onto the plate when serving), and return the tray to the oven for 10 minutes more.
  • Once the time is up, remove from the oven, plate up, and add side salad, and a little freshly cracked black pepper if desired…

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