By La Vie dans mon Assiette:
In collaboration with Unisoya
What you need:
Ingredients (1 serving):
To increase the recipe, follow the same quantities by multiplying according to the
number of potatoes needed.
For the tofu:
¼ 454g package Unisoya Organic Fine Herb Tofu, drained and
1 tsp honey
½ teaspoon garam masala
1 sweet potato
Handful of chopped spinach
1 teaspoon butter
Goat cheese, to taste
Ten roughly chopped roasted pistachios
Preheat the oven to 400°F. Place the sweet potato on a baking sheet covered with parchment paper. Lightly prick the potato. Salt, pepper and pour a thin drizzle of olive oil. Bake for 35 to 45 minutes or until cooked.
Meanwhile, crumble the tofu and mix it with the spices.
Heat an oiled non-stick pan and place the tofu in it. Cook over medium heat between 4 and 6 minutes, stirring often. Set aside.
When the potato is ready, let it cool slightly to better handle it.
Make an incision along the length of the potato without slicing it too deep and scoop out the flesh.
Mash the flesh with the butter and chives. Salt and pepper. Deposit the spinach at the bottom of the skin and cover with the flesh
Add tofu, goat cheese and pistachios.
Add chives to garnish (optional). Serve while still warm. If the potato has cooled, return it to the oven for a few minutes.