Overstuffed Sweet Potatoes with Tofu and Thai Curry

Total Time: About 1.5 hours, I think?

Source: The Complete Plant-Based Cookbook

Serves: 4

Hello again! Things got a little crazy with Christmas and then I got demotivated by being behind… I’ve had plenty of time, I just haven’t decided to do it. So I’m going to try to do a bit of catch up.

This was our Christmas Eve dinner. I started draining the tofu before I ran upstairs to stream Christmas Eve Mass and then did the rest of the work after dinner, so it’s hard to get an accurate time, especially because that was nearly a week ago. Definitely more than an hour but less than two hours. Prep was pretty easy, so I had some downtime at the end when things were finishing roasting.

Full disclosure: My tofu was weird. As soon as I opened it, I knew it was weird, but there wasn’t anything I could do about it. I’ve done recipes in the past that had me freeze and then thaw tofu to make it more spongey, and that’s what this tofu was like, but I never froze it. My hypothesis is that it had gotten frozen somewhere along the supply chain, but I have no actual idea. Regardless of the cause, it was super crunchy, which I don’t think was intended. It was supposed to be crispy from frying, but I’m assuming it still would have been soft in the center if the tofu hadn’t been weird. I would have liked it much better if that had been the case.

The flavors and textures were really nice, otherwise. I wouldn’t have paired the Asian-stir-fry-esque ingredients with a sweet potato, but it worked really well, and the vinaigrette was especially nice. It was definitely, definitely overstuffed (see picture), so I basically tore/cut it up and made it into a giant mess on my plate before eating, but that’s how you eat a baked potato anyway, right?

As a side note, this is what I ate for dessert that day. If you’ve never had vanilla ice cream with hot chocolate powder on top, you’ve missed out on one of the great joys of life.


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