Sweet potato stuffed with goat cheese, pistachios, chives & tofu

Preheat the oven to 400°F. Place the sweet potato on a parchment-lined baking sheet. Pierce the potato lightly. Season with salt and pepper and drizzle with a thin stream of olive oil. Bake for 35–45 minutes, or until cooked through.

Meanwhile, crumble the tofu and mix with the spices.

Heat an oiled non-stick skillet and add the tofu. Cook over medium heat for 4–6 minutes, stirring. Set aside.

When the sweet potato is ready, let it cool slightly for easier handling.

Make a lengthwise incision in the potato without cutting all the way through, and scoop out the flesh.

Mash the flesh with the butter and chives. Season with salt and pepper. Place the spinach at the bottom of the potato skin and top with the mashed flesh.

Add the tofu, goat cheese and pistachios.

Garnish with additional chives (optional).

Serve while still hot. If the potato has cooled down, return it to the still-warm oven for a few minutes.