Baked Tofu with Sweet Potatoes

Preheat the oven to 350 °F.

Coarsely chop the parsley. Salt and pepper the the tofu from both sides. With a sharp knife cut thin vertical slices from one end to the other, being careful not to cut them all the way through. Put the tofu in a bowl.

• 1 twig of Parsley, fresh or frozen (~ ½ tsp)
• 8.8 oz Tofu
• Black pepper

Add soy sauce, cumin, parsley and cayenne into the bowl, mix well and let marinate.

• 2 ⁠½ Tbsp Soy sauce, light
• ¼ tsp Cumin, ground
• ¼ tsp Cayenne pepper

Dice the sweet potatoes, add into the bowl with salt, pepper, olive oil and white wine and mix well.

• 7.1 oz Sweet potatoes (w/o skin)
• Salt
• Black pepper
• 2 tsp Olive oil
• 3 ⁠½ Tbsp White wine

Place the tofu on top of the sweet potatoes and fill the tofu with cheese.

• 2⁄3 cup Vegan cheese, shredded

Bake the sweet potatoes and tofu for approx. 25 minutes.

Top the tofu with parsley and sprinkle with olive oil. Bake for an additional 7 minutes and serve afterwards.

• 2 tsp Olive oil

Enjoy your meal!