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Stuffed Sweet Potato with Herbed Tofu & Tahini

A roasted sweet potato becomes a nutrient-packed vessel for herby tofu crumbles and creamy tahini. This meal is fiber-rich, satisfying, and packed with plant-based protein.
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Prep Time 10 minutes
Cook Time 30 minutes
Bake Time 30 minutes
Total Time 40 minutes
Servings: 2
Course: Lunch
Cuisine: Vegan, Whole Food
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 2 small sweet potatoes
  • 1/2 block firm tofu (crumbled)
  • 1 tbsp olive oil
  • 1/2 tsp oregano
  • 1/4 tsp garlic powder
  • Salt & pepper
  • 1 tbsp lemon juice

Equipment

  • Oven
  • skillet

Method
 

  1. Preheat oven to 200°C. Bake sweet potatoes whole for 30 minutes.
  2. Meanwhile, sauté crumbled tofu with oil and herbs for 5–7 minutes.
  3. Mix tahini with lemon juice and 1 tbsp water.
  4. Split sweet potatoes open and stuff with tofu. Drizzle with tahini.

Notes

Add chopped parsley or chili flakes for garnish.