Sweet Potatoes Topped with Tofu and Cheese Curds
The beautiful colours of late summer vegetables come together here with the orange of the sweet potato. Cheese curds are popped into the cooked flesh of the sweet potato so that they’re just melting. As a garnish, top with curried tofu and a fresh salad of cherry tomatoes, dill and lime juice. Finish with sour […]
Ingredients
- 3 large sweet potatoes, halved lengthwise
- 1/4 cup (60 ml) vegetable oil
- 7 oz (200 g) cheese curds
- 3/4 lb (340 g) firm tofu, diced
- 1 onion, chopped
- 2 tsp curry powder
- 1 1/2 cups (210 g) cherry tomatoes, halved
- 2 tbsp dill, finely chopped
- 1 tbsp (15 ml) lime juice
- 1/2 jalapeño chili pepper, sliced into thin rounds
- Sour cream, for serving
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a baking sheet lined with a silicone mat or parchment paper, coat the sweet potatoes with half (2 tbsp/30 ml) of the oil. Season with salt and pepper. Arrange the sweet potatoes cut-side down on the baking sheet. Bake for 40 minutes or until tender.
- Remove the baking sheet from the oven. Flip the potatoes over. Top with the cheese curds, pressing them into the potato flesh. Continue to bake for 5 minutes. Keep warm.
- Meanwhile, in a large non-stick skillet over medium-high heat, brown the tofu and onion in the remaining oil for 8 to 10 minutes. Add the curry powder. Continue to cook for 1 minute while stirring. Season with salt and pepper. Remove from the heat.
- In a large bowl, combine the tomatoes, dill and lime juice. Add the tofu mixture and mix well. Adjust the seasoning.
- Place the sweet potatoes on a large serving dish. Top with the tofu mixture and jalapeño slices. Serve with sour cream.
The beautiful colours of late summer vegetables come together here with the orange of the sweet potato. Cheese curds are popped into the cooked flesh of the sweet potato so that they’re just melting. As a garnish, top with curried tofu and a fresh salad of cherry tomatoes, dill and lime juice. Finish with sour cream and thinly sliced jalapeño for a vibrant weeknight meal.