Crispy Tofu with Mashed Sweet Potato

Bring a pot of water to a boil. Peel and dice the sweet potatoes. Cook the sweet potatoes for approx. 15 min until soft.

• 8.8 oz Sweet potatoes (w/o skin)

Chop the onion coarsely and put in a bowl. Dice the tofu into approx. ¼ in cubes.

• 1 Onion, yellow (~ 2.8 oz)
• 2.8 oz Smoked tofu

Heat the olive oil in a non-stick frying pan over medium heat. Fry the tofu until golden brown. Add the soy sauce and let simmer for approx. 1-2 minutes and set aside.

• 1 tsp Olive oil
• 1 Tbsp Soy sauce, light

Add the onions and fry until translucent. Add the tomato paste and fry for approx. 1-2 minutes. Stir constantly.

• 1 tsp Tomato paste

Add the vegetable broth and let simmer until your sauce is creamy.

• ½ cup Vegetable broth

Drain the sweet potatoes and stir in the coconut milk.

• 1 Tbsp Coconut milk

Season with salt, pepper, and nutmeg and mash with a potato masher or fork until creamy.

• Salt
• Black pepper
• 1 pinch of Nutmeg, ground

Serve the sweet potato puree with the tofu and onions.

Enjoy your meal!