• 60minutes
  • 526calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsD, E
MineralsNatrium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 large (about 2 1/4 pounds) sweet potatoes

  2. 1 package(s) (14-ounce) firm or extra-firm tofu , cut into 1/4-inch-thick slices

  3. 1/4 cup(s) cornmeal

  4. 1/2 teaspoon(s) dried oregano

  5. 1/2 teaspoon(s) Kosher salt , divided

  6. 1/4 teaspoon(s) ground black pepper

  7. 1/4 teaspoon(s) granulated sugar

  8. 3 tablespoon(s) canola oil

  9. 3 tablespoon(s) butter

  10. 1 teaspoon(s) brown sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Place sweet potatoes on a sheet tray and bake until soft, about 1 hour. Place tofu on a paper-towel-lined plate. Cover with more towels and press down, then cover with a heavy plate for 15 minutes.

  2. In a shallow bowl, combine cornmeal, oregano, 1/4 teaspoon salt, black pepper, and granulated sugar. Coat tofu on both sides. In a large skillet, heat oil over high heat. Pan-fry tofu until golden brown, about 2 minutes a side.

  3. Scoop out sweet potatoes and mash with butter, 1/4 teaspoon salt, and brown sugar. Serve with tofu.

  4. Looking for more healthy recipes? Check out our collections of low-fat recipes , healthy recipes for the whole day , and vegan recipes .


Send feedback