Dinner · American
Tofu scramble stuffed sweet potato
Baked sweet potatoes filled with a turmeric tofu scramble and black beans.
- Serves
- 2
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 2 medium sweet potatoes
- 280 g firm tofu, crumbled
- 1 tbsp olive oil
- 1/2 tsp turmeric, ground
- 1/2 tsp cumin, ground
- 1 medium red bell pepper, diced
- 150 g canned black beans, drained and rinsed
- 1 tbsp lime juice
- 10 g fresh cilantro, chopped
Method
Preheat the oven to 200C (400F) and pierce the sweet potatoes with a fork.
Bake the sweet potatoes for 40 to 45 minutes until tender when pierced.
Meanwhile, heat the olive oil in a skillet over medium heat and cook the bell pepper for 4 minutes until softened.
Add the crumbled tofu, turmeric, and cumin, and cook for 6 minutes, stirring occasionally.
Stir in the black beans and lime juice and cook for 2 minutes until warmed through.
Split the sweet potatoes open and fill with the tofu scramble, then top with cilantro.