Cornmeal-Crusted Tofu with Mashed Sweet Potatoes Recipe

By mm_food4me

Ingredients

• 3 large sweet potatoes (about 2 1/4 pounds)
• 1 14-ounce package firm or extra-firm tofu, cut into 1/4"-thick slices
• 1/4 cup cornmeal
• 1/2 tsp. dried oregano
• 1/2 tsp. kosher salt, divided
• 1/4 tsp. ground black pepper
• 1/4 tsp. granulated sugar
• 3 Tbsp. canola oil
• 3 Tbsp. butter
• 1 tsp. brown sugar

Preparation

Step 1

Preheat oven to 350°. Place sweet potatoes on a sheet tray and bake until soft, about 1 hour. Place tofu on a paper-towel-lined plate. Cover with more towels and press down, then cover with a heavy plate for 15 minutes.

In a shallow bowl, combine cornmeal, oregano, ¼ tsp. salt, black pepper, and granulated sugar. Coat tofu on both sides. In a large skillet, heat oil over high heat. Pan-fry tofu until golden brown, about 2 minutes a side.

Scoop out sweet potatoes and mash with butter, ¼ tsp. salt, and brown sugar. Serve with tofu.