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Roasted tofu and miso sweet potato with vegan gravy
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Savory roasted tofu with miso sweet potato drizzled with vegan gravy - a delectable plant-based twist on classic roast dinners.
Ingredients:
  • 1 large sweet potato, peeled
  • 500g block firm tofu
  • 48.00 gm white miso paste
  • 2.50 gm caster sugar
  • 1 tsp sesame oil
  • 500ml (2 cups) vegetable liquid stock
  • 40.00 ml tamari
  • 18.40 gm vegetable oil
  • 2.50 gm cornflour
  • Watercress sprigs, to serve
  • Steamed broccolini, to serve
Instructions:
  • Slice the sweet potato into four 2cm-thick rounds. Steam in a covered basket over simmering water for 15 minutes, or until tender when pierced with a knife. Set aside.
  • Cut the block of tofu in half horizontally, then cut each half in half again to yield 4 equal pieces. Place tofu on a paper towel-lined plate to remove excess liquid.
  • Preheat your oven to 180C/160C fan forced and prepare a baking tray by lining it with parchment paper.
  • In a small saucepan over medium heat, mix miso, sugar, sesame oil, 250ml (1 cup) stock, and 1 tablespoon of tamari. Stir constantly for 2-3 minutes until the miso dissolves. Then, continue cooking for another 2 minutes until the mixture thickens and turns the color of toffee.
  • Heat vegetable oil in a large non-stick frying pan over high heat until shimmering. Sear tofu for 2 minutes on each side until golden, then transfer to a prepared baking tray.
  • Brush the sweet potato with the flavorful miso glaze and layer a piece on top of each tofu. Roast for 30 minutes, brushing with more glaze every 10 minutes until the sweet potato is sticky and golden brown.
  • Next, in a small saucepan, blend the cornflour, remaining 250ml (1 cup) stock, and 1 tablespoon of tamari. Stir until the cornflour dissolves completely. Bring the mixture to a boil over high heat, stirring continuously until the gravy thickens, for about 2 minutes.
  • Plate the tofu and sweet potato stacks, generously topping them with gravy, and garnish with scattered watercress. Serve alongside broccolini for a delightful meal.

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