feed me vegan
Recipe: Baked sweet potato with tofu “goat cheese”
This might just be the ultimate plant-based BBQ comfort food: a baked sweet potato with homemade tofu “goat cheese” and crunchy, caramelized pecans. Guaranteed to be the star of the entire plant-based barbecue.
door Steffi Posthumus
With the slogan ‘This is possible too‘, the first nationwide campaign for a more plant-based diet was launched on 1 June. The initiator, Green Protein Alliance, wants to show with the campaign that instead of animal products, 9 times out of 10 you also have a plant-based option that is at least as easy and delicious. In this case: baked sweet potato.
Method
- Squeeze the moisture out of the tofu by wrapping it in a tea towel and placing something heavy on top.
- Add the tofu and the remaining ingredients to a food processor and purée until smooth.
- Shape the tofu mixture into a log and wrap it in cling film. Refrigerate for at least one hour.
- Preheat the oven to 175∞C. Once the tofu has become firmer, remove the cling film and bake it in the oven for 20 minutes. Turn it halfway through.
- Prick a few holes in the sweet potatoes and wrap them in aluminium foil. Bake the sweet potatoes among the coals until they feel soft. The time depends on the size of the sweet potato.
- Meanwhile, make the caramelized pecans by heating the olive oil and agave syrup in a frying pan. Add the pecans and a pinch of salt and fry for five minutes. Leave to cool thoroughly.
- Cut open the baked sweet potato, crumble some of the baked tofu “goat cheese” over it and serve with the caramelized pecans.
Looking for even more plant-based recipes or products? Visit zokanhetook.nu for more inspiration.
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