Kumara is a rich orange sweet potato that is a favourite throughout New Zealand. So tasty and good for you; they are virtually fat fee, high in vitamin A and C, are a good source of dietary fiber and include vitamin B6, calcium and iron.
And with a love for that whole sweet/savoury flavour combination kumara is a favourite in my kitchen also. I have been thinking about something new to combine with kumara mash and really wanted to try tofu; the result is definitely an experimental dish but with a result I am very happy to share.
The kumara is baked whole and then smashed and mashed with natural yoghurt or soy cream and maple syrup. Topped off with cubes of tofu braised with sweet cherry tomatoes and baby spinach the dish is a great combination of subtly sweet flavours.
Two wonderful recipes by fellow bloggers Sala at Veggie Belly and Kathy at Lunch Box Bunch inspired certain parts of this simple vegetarian recipe and I thank them for the inspiration :) We served it as a main with steamed rice but it would also be great as a simple light vegetarian meal as is.
Preparation time: 45mins
- 600g (1.3 pounds) Kumara (sweet potato)
- 2-3 tbs natural set plain yoghurt or soy cream
- 1-2 tbs maple syrup
Preheat the oven to 200°C/392°F. Prick each whole kumara with a fork several times and wrap in foil. Bake in the hot oven for 30-45 minutes (depending on their size) until soft.
Remove from the foil and add to a large bowl, add the yoghurt or soy cream, maple syrup and salt to taste, smash and/or mash and stir until well combined. Serve while still warm.
- 295g (10½ oz) firm hand pressed organic tofu, cubed
- ¼ cup cornflour (corn starch)
- 1 tsp vegetable stock powder
- ½ tsp paprika
- ½-1 tsp cayenne pepper
- 1 lemon
- 1¼ cups weak vegetable stock
- 250g (½ pound) cherry tomatoes
- ¼ cup sultanas (raisins)
- 3 cups baby spinach
Combine the cornflour, powdered stock, paprika, cayenne and a little salt and pepper to taste in a shallow bowl. Toss the cubed tofu until well coated on all sides.
Heat about 1 tbs of vegetable or rice bran oil in a large heavy based fry pan, add the cubed tofu and a good squeeze of lemon juice; toss browning over a medium heat for 2-3 minutes. Add remaining juice from one lemon and cherry tomatoes and sultanas.
Continue to cook over a medium heat adding 1-2 tablespoons of stock at a time, allowing it to reduce before adding more. The cornflour will begin to create a thick almost gravy like sauce as you add the stock a little at a time, continue to cook until all the stock has been added, tofu is nicely browned and cherry tomatoes soft and wilted. Just before serving toss through the baby spinach, combine well.
Serve the braised tofu atop of the kumara mash and accompanied with steamed brown rice if desired.
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