Baked Tofu and Sweet Potato on Mixed Beans with PSB

by Julie Gibbons on March 25, 2011

Baked Tofu and Sweet Potato on Mixed Beans with PSB

Gosh – this really was a meal gone mad! Enough food to feed an army … Although it has to be said, the vegetarian finished off what I couldn’t eat – so if you’re hungry this is definitely one for you! Look at all those colours – so bright and in turn full of lots of lovely goodness. If it was me doing it again I’d leave out the beans. I’ll leave it up to you … I took the idea for the basis of this dish’s flavours from a Roasted tofu salad recipe in OM Magazine. The salad was far more restrained!

serves 3 (really 4)

1 large sweet potato
1 pack firm Tofu
Organic sunflower oil
Tamari (unfermented soya sauce, wheat free)
1 inch fresh ginger
1-2 garlic cloves

400g can organic borlotti beans
400g can organic haricot (navy) beans
400g can organic chopped tomatoes
1 organic onion
Sprinkle of fresh thyme leaves
dash tamari soy sauce
pinch ground all spice (or Chinese 5 spice)

Few sprigs purple sprouting broccoli (PSB)
juice of 1 organic orange
2 tablespoons organic olive oil
1 tablespoon organic maple syrup
handful Omega mix seeds

Scattering fresh chopped coriander and carrot sticks to serve (totally optional and up for personalisation as is everything)

  1. First off, preheat your oven to 180 Celcius.
  2. Scrub your sweet potato, peel and cut into cubes. Place in a shallow roating dish with some olive oil and sprinkle with good quality sea salt. Put into oven to roast.
  3. Prepare your tofu by cutting into cubes and marinating with some finely chopped ginger and garlic, a good dash of tamri and sunflower oil. Place in a shallow roasting dish and add to the oven alongside the sweet potato.
  4. Rinse the beans and set them to the side whilst you soften a finely chopped onion with some thyme leaves in just enough water to cover. After 5 minutes add a can of tomatoes, the tamari and the all spice, and cook gently for 15minutes before whizzing until smooth in a food processor.
  5. Return the tomato sauce to the pan with the washed beans and continue to heat gently on a low heat.
  6. Meantime, steam your broccoli – or any other crunchy green veg and prepare the dressing (you can use sesame seeds if you’ve no Omega mix).
  7. Serve the beans with the tofu and sweet potato on top. Add on the PSB and drizzle over the orange dressing.
  8. I added some coriander with some carrot sticks – and there was simply a mountain of healthy vegan, wheat free food to enjoy. It was the beautiful oranges and greens that inspired me.

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