Tofu and sweet potato batons with tamarind glaze, avocado cream, and spiced pepitas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a large baking sheet with parchment paper.

2. 2

   In a bowl, toss the sweet potato batons with 15 ml (1 tbsp) olive oil, 2 g (1 tsp) smoked paprika, the garlic powder, 3 g (1/2 tsp) salt, and black pepper. Spread them on the baking sheet in a single layer and roast for 15 minutes at 220 °C / 425 °F.

3. 3

   Meanwhile, pat the tofu dry with paper towels and cut it into batons. Toss it with 15 ml (1 tbsp) olive oil, 2 g (1 tsp) smoked paprika, 1 g (1/2 tsp) ground cumin, and a pinch of salt.

4. 4

   Remove the tray from the oven, turn the sweet potatoes, and add the tofu batons with space between them. Roast everything together for 15 more minutes at 220 °C / 425 °F, until the sweet potato is tender and the tofu is golden at the edges.

5. 5

   For the glaze, place the tamarind paste, maple syrup, soy sauce, 1 g (1/2 tsp) ground cumin, and 45 ml (3 tbsp) water in a small saucepan. Cook for 2 to 3 minutes over medium heat, stirring, until glossy and slightly thickened.

6. 6

   For the cream, blend the avocado with the plant-based yogurt, lime juice, a little lime zest, and 1 g (1/4 tsp) salt until smooth and creamy.

7. 7

   Toast the pumpkin seeds in a dry skillet over medium heat for 2 minutes. Add the red pepper flakes and a pinch of salt, stir for 30 seconds more, and remove from the heat.

8. 8

   Coat the hot tofu in the tamarind glaze until well covered. If you like, brush a little glaze over the roasted sweet potato as well.

9. 9

   Spread avocado cream onto each plate, arrange the sweet potato and glazed tofu on top, and finish with the spiced pepitas and chopped fresh cilantro.