Serves 1
Sweet Potato Toasts with Scrambled Tofu
Yes, sweet potato toast really does work! Naturally gluten-free and delicious toast with minimal effort. You can try them with all sorts of different toppings – mashed avocado, a pinch of chilli flakes and a sprinkling of toasted seeds is another favourite of mine.
INGREDIENTS
- 6-8 cherry tomatoes, on the vine
- Freshly ground black pepper
- 1 sweet potato, washed
- 2 tbsp olive oil
- 1 clove of garlic, peeled and finely chopped
- 150g firm tofu, drained
- ¼ tsp ground turmeric
- A generous pinch of sea salt and freshly ground pepper
- 1 tbsp hot water
- A handful of kale, thick stems removed and finely sliced (you could substitute spinach or chard here too)
1 tbsp pesto – See Nourish and Glow: The 10 Day Plan pg 211
To serve:
- Place 2 slices of sweet potato toast onto a serving plate, top with the scrambled tofu and roasted cherry tomatoes and a dollop of pesto. Serve with the kale alongside.
STEP-BY-STEP
Preheat the oven to 200ºC/180ºC fan/gas 6. Place the tomato vine onto a small roasting tray, season with black pepper and toast in the oven for 10 minutes. If you are strapped for time feel free to just quarter the cherry tomatoes and have them raw instead.
Slice the sweet potato lengthways into 1cm slices. Place two slices straight into the toasted and toast 2-3 times, turning each time or until the flesh is tender when poked with a fork and the outside is lightly golden and slightly crisp.
Meanwhile, make the scrambled tofu. Heat 1 tbsp of olive oil in a small pan, add the garlic and cook over a gentle heat for 30 seconds. Add the tofu to the pan, breaking it up into small pieces with a wooden spoon.
Add the turmeric, salt and pepper and cook over a medium heat for 2 minutes. Add the hot water and stir until it has all been incorporated.
Steam the kale and allow to wilt for 1-2 minutes. Drizzle with 1 tbsp of olive oil.
To serve, place 2 slices of sweet potato toast onto a serving plate, top with the scrambled tofu and roasted cherry tomatoes and a dollop of pesto. Serve with the kale alongside.
This recipe is taken from Nourish and Glow: The 10 Day Plan Published by Michael Joseph in 2017.
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