Best 4 Vegan Sweet Potato Tofu Bake Recipes

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If you're a vegan looking for a hearty, savory, and wholesome one-pan meal, look no further than a sweet potato tofu bake. This vegan dish combines the natural sweetness of sweet potatoes with the protein-packed goodness of tofu, creating a symphony of flavors that will tantalize your taste buds. With minimal effort and readily available ingredients, you can whip up this delectable dish that is not only incredibly satisfying but also a nutritional powerhouse, providing essential vitamins, minerals, and healthy fats.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN TOFU AND SWEET POTATO CURRY



Vegan Tofu and Sweet Potato Curry image

This simple vegan curry with sweet potatoes, tomatoes, peas, and tofu is easy to make and checks all the food group boxes.

Provided by Éric Jouan

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 4

Number Of Ingredients 12

1 tablespoon sunflower oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger root
4 cups peeled and cubed sweet potatoes
1 tablespoon mild curry powder
1 (14.5 ounce) can diced tomatoes
½ cup warm vegetable stock
½ (10 ounce) package frozen peas
salt and freshly ground black pepper to taste
9 ounces firm tofu, cubed
1 sprig fresh mint, leaves picked

Steps:

  • Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
  • Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 43.8 g, Fat 7.1 g, Fiber 8.2 g, Protein 11 g, SaturatedFat 0.9 g, Sodium 376.5 mg, Sugar 13.1 g

SHEET-PAN CRISP TOFU AND SWEET POTATOES



Sheet-Pan Crisp Tofu and Sweet Potatoes image

Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp squares. A tamari-honey dressing spiked with rice wine vinegar acts both as marinade for the tofu and sauce for the finished dish. Then quick-pickled scallions and hot sesame oil make for a bright and spicy garnish.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 (14-ounce) package extra-firm tofu, cut crosswise into 4 1-inch thick slices
2 tablespoons peanut oil, plus more as needed
2 tablespoons tamari
1 1/2 teaspoons honey
1 tablespoon plus 1 teaspoon rice wine vinegar
1 tablespoon cornstarch
4 medium sweet potatoes (about 8 ounces each), cut lengthwise into 3/4-inch wedges
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
4 scallions, cut into 3-inch pieces and thinly sliced lengthwise
Large pinch of sugar
1/2 cup cilantro leaves
Hot sesame chile oil, or red-pepper flakes, for serving
Salted, roasted peanuts, for serving (optional)

Steps:

  • Heat oven to 400 degrees. Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels. Cover with another kitchen towel, and place a flat cutting board on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 10 minutes (and up to 30 minutes), then transfer to a cutting board. Cut strips into 3/4-inch pieces (1-inch thick), and transfer to a medium bowl.
  • In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch. Arrange in a single layer on a rimmed sheet pan.
  • On a separate rimmed sheet pan, toss together potato wedges, 1/2 teaspoon salt and pepper. Arrange in a single layer; do not crowd the pan. If they don't all fit, arrange extra wedges on the pan with the tofu.
  • Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through. If the tofu sticks (and this is likely), use a thin metal spatula to carefully loosen each one before flipping. A small offset spatula is perfect here.
  • Meanwhile, in a medium bowl, combine scallions, 1 tablespoon vinegar and a large pinch each sugar and salt. Let sit while tofu and potatoes roast.
  • To serve, toss tofu with some of the reserved tamari sauce, to taste. Serve with potato wedges, topped with scallions, cilantro and a drizzle of hot sesame chile oil or sprinkling of red-pepper flakes, and more tamari sauce. Sprinkle with peanuts if desired.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 10 grams

VEGAN SWEET POTATO-TOFU BAKE



Vegan Sweet Potato-Tofu Bake image

This is an amazing little recipe from "The Tofu Book: New American Cuisine" by John Paino and Lisa Messinger. I vary it slightly by using vegan margarine instead of oil and topping it with nuts and vegan marshmallows. A fabulous treat that's good for you : ) !

Provided by Veggie Girl NYC

Categories     Yam/Sweet Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb soft tofu
4 medium sweet potatoes or 4 medium yams
1/2 cup pure maple syrup
2 tablespoons vegan margarine (I use Soy Garden)
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger (try to use fresh!)
chopped pecans
vegan marshmallows

Steps:

  • Scrub sweet potatoes/yams and cook until tender. (I microwave mine on high for about 10 minutes, or until a fork goes in easily.) Let sit until cool enough to handle. Peel and cut into small chunks.
  • Place cooked sweet potatoes/yams into a blender or food processor, along with all other ingredients. Process until smooth.
  • Pour into a casserole dish and top with pecans/marshmallows, if desired.
  • Bake at 350 degrees F for about 20 minutes until heated through.

VEGAN SWEET POTATOES AU GRATIN RECIPE BY TASTY



Vegan Sweet Potatoes Au Gratin Recipe by Tasty image

Here's what you need: sweet potatoes, olive oil, garlic, fresh thyme, pepper, salt, raw cashews, low sodium vegetable broth, garlic, unsweetened coconut milk, nutritional yeast, lemon juice, ground nutmeg, cayenne, kosher salt, oil

Provided by Greg Perez

Categories     Dinner

Yield 8 servings

Number Of Ingredients 16

3 sweet potatoes, scrubbed
3 tablespoons olive oil
3 cloves garlic, minced
3 sprigs fresh thyme
1 ½ teaspoons pepper
1 ½ teaspoons salt
1 ½ cups raw cashews
1 ¾ cups low sodium vegetable broth, plus more for soaking cashews
3 cloves garlic
½ cup unsweetened coconut milk
⅓ cup nutritional yeast
1 tablespoon lemon juice
½ teaspoon ground nutmeg
½ teaspoon cayenne
1 teaspoon kosher salt
oil, for greasing

Steps:

  • Add the cashews to a medium bowl with enough vegetable broth to cover. Soak for at least 2 hours, or overnight. Drain and rinse.
  • Preheat the oven to 400˚F (200˚C).
  • Using a mandolin or a sharp knife, thinly slice the sweet potatoes into rounds.
  • Add the sweet potatoes to a large bowl and toss with the olive oil, garlic, thyme leaves, pepper, and salt.
  • Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. Blend until smooth and creamy.
  • Grease a large cast-iron skillet or other ovenproof dish with oil.
  • Pour ⅓ of the cashew sauce into the skillet and tilt to evenly coat the bottom. Layer half of the sweet potato rounds over the sauce, overlapping slightly to completely cover the bottom of the pan. Repeat with another ⅓ of the sauce, the rest of the potatoes, and the rest of the sauce.
  • Bake for 1 hour, or until golden brown on top and the sweet potatoes are tender.
  • Let cool for 15 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 365 calories, Carbohydrate 31 grams, Fat 24 grams, Fiber 3 grams, Protein 5 grams, Sugar 9 grams

Tips:

  • For a crispier tofu, press it before baking. This will help remove excess moisture and allow the tofu to absorb more of the marinade.
  • If you don't have a tofu press, you can wrap the tofu in a few layers of paper towels and place a heavy object on top for 30 minutes.
  • Be sure to marinate the tofu for at least 30 minutes, but no longer than 24 hours. This will give the tofu time to absorb the flavors of the marinade.
  • Roast the sweet potatoes and tofu at a high temperature (400°F) to caramelize the vegetables and create a crispy crust on the tofu.
  • If you want a more saucy dish, add a little bit of vegetable broth or water to the baking dish before roasting.
  • Garnish the finished dish with fresh herbs, such as cilantro, parsley, or basil, for a pop of color and flavor.

Conclusion:

This vegan sweet potato tofu bake is a delicious and healthy meal that is perfect for a weeknight dinner or a potluck. The sweet potatoes and tofu are roasted until tender and crispy, and the marinade gives them a flavorful and savory taste. This dish is also a great source of protein and fiber. So next time you're looking for a tasty and nutritious vegan meal, give this recipe a try.

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