Roasted Sweet Potatoes With Roasted Tofu, Dried Tom

Name: Roasted Sweet Potatoes With Roasted Tofu, Dried Tomatoes, Green Beans And Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x 250g packs firm tofu, cut into 16 cubes each; 4 thinnish sweet potatoes (about 750g in total), peeled and cut into 1cm-thick rounds; 2 tbsp olive oil; Dash of Tabasco; Salt and freshly ground pepper; 200g green beans, topped and tailed; 120g Mediterranean-ripened, dried tomatoes; 2-3 tbsp pesto, either bought or homemade; Basil pesto; 150ml olive oil; 2 plump garlic cloves, very finely chopped; 60g pine nuts; 60g fresh basil; 60g Parmesan, freshly grated; Marinade; 3 tbsp olive oil; 1/2 tsp Tabasco; 2 tbsp red wine; 1 tbsp maple syrup or a fat pinch of brown sugar; 21/2 tbsp tamari; 2cm-piece of ginger, grated; 1 garlic clove, very finely chopped

Servings: persons

2 x 250g packs firm tofu, cut into 16 cubes each
4 thinnish sweet potatoes (about 750g in total), peeled and cut into 1cm-thick rounds
2 tbsp olive oil
Dash of Tabasco
Salt and freshly ground pepper
200g green beans, topped and tailed
120g Mediterranean-ripened, dried tomatoes
2-3 tbsp pesto, either bought or homemade
Basil pesto
150ml olive oil
2 plump garlic cloves, very finely chopped
60g pine nuts
60g fresh basil
60g Parmesan, freshly grated
Marinade
3 tbsp olive oil
1/2 tsp Tabasco
2 tbsp red wine
1 tbsp maple syrup or a fat pinch of brown sugar
21/2 tbsp tamari
2cm-piece of ginger, grated
1 garlic clove, very finely chopped

1
1. Preheat the oven to 200u00b0C/gas 6.
2
2. Mix all the marinade ingredients together in a bowl. Put the tofu in a dish large enough for it to form one layer and cover with the marinade. Set aside for at least 30 minutes.
3
3. Toss the sweet potato slices in the olive oil, Tabasco and a little salt and pepper and lay in one layer on a baking tray. Bake for 30 minutes, turning once, or until tender and well browned all over. Blanch the green beans in salted boiling water for about 8 minutes till tender and refresh quickly under cold water. Set aside.
4
4. If you're making your own pesto, do this now: process the garlic and pine nuts together in a food processor, then add the basil and Parmesan and blitz again, while you slowly pour in the olive oil. Season with salt.
5
5. Transfer the tofu and its marinade to a large saucepan. Simmer on a medium heat until the marinade is completely reduced and the tofu is left frying in a sticky, dark sauce. Keep going for 7-8 minutes so that the tofu is very well browned. You can gently ease it off the bottom of the pan with a metal fish slice and turn it over so that it browns and crisps on all sides. Don't worry if it breaks up a bit.
6
6. Place the roasted sweet potatoes, green beans, roasted tofu and dried tomatoes in a bowl and gently mix with the pesto. Serve at once with a salad of rocket, chicory, red onion and Parmesan, dressed in olive oil and balsamic vinegar.

939

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 x 250g packs firm tofu, cut into 16 cubes each, 4 thinnish sweet potatoes (about 750g in total), peeled and cut into 1cm-thick rounds, 2 tbsp olive oil, Dash of Tabasco, and more.

Yes, Roasted Sweet Potatoes With Roasted Tofu, Dried Tomatoes, Green Beans And Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Sweet Potatoes With Roasted Tofu, Dried Tomatoes, Green Beans And Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions