Stuffed Sweet Potato

Preheat the oven to 400 °F. Rinse and dry the sweet potatoes. Pierce with a fork all over, place on a lined baking tray, drizzle with oil and rub the oil onto the flesh. Season with salt and bake for approx. 80 minutes.

• 1 Sweet potato (~ 12.3 oz)
• 1 tsp Olive oil
• Salt

Coarsely chop the onion and put into a bowl.

• ½ Onion, red (~ 1.5 oz)

Mash the tofu with a fork. Heat a non-stick frying pan over high heat and fry the tofu until golden brown.

• 3.5 oz Smoked tofu

When the tofu starts to brown, turn the heat to medium, add the onions and fry until they turn translucent. Season with salt and pepper.

• Salt
• Black pepper

Add the chopped tomatoes, vegetable broth, oregano, and basil and let simmer for approx. 15 minutes.

• 7.1 oz Tomatoes, diced, canned
• ½ cup Vegetable broth
• 1 tsp Oregano leaves, dried
• 1 tsp Basil leaves, dried

Finely chop the green onion and mix with yogurt, lemon juice until creamy. Season with salt and pepper.

• ½ Green onion (~ 0.6 oz)
• ¼ cup Soy yogurt
• ½ Lemon (~ 1 oz)
• Salt
• Black pepper

Take the sweet potatoes out of the oven. Carefully place them on a plate, cut them open lengthwise, top with the tofu sauce and drizzle with the yogurt dip.

Enjoy your meal!