Baked Tofu with Sweet Potatoes

Baked Tofu with Sweet Potatoes

Enjoy our vegan recipe Baked Tofu with Sweet Potatoes by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories4209 kJ (1005 kcal)
Protein47 g
Fat51 g
Carbohydrates73 g
Fiber12 g


cutting board, Spoon, chef's knife, oven, bowl, baking dish

Recipe instructions:


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

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

    • 2 ⁠½ Tbsp Soy sauce, light
      2 ⁠½ Tbsp Soy sauce, light
    • ¼ tsp Cumin, ground
      ¼ tsp Cumin, ground
    • ¼ tsp Cayenne pepper
      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)
      7.1 oz Sweet potatoes (w/o skin)
    • Salt
    • Black pepper
      Black pepper
    • 2 tsp Olive oil
      2 tsp Olive oil
    • 3 ⁠½ Tbsp White wine
      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
      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
        2 tsp Olive oil

      Enjoy your meal!