Smoky Tofu Chorizo Stuffed Sweet Potatoes
These stuffed sweet potatoes are topped with crispy smoky tofu chorizo and drizzled with a creamy cashew lime crema. A hearty, high-fiber plant-based dinner that’s perfect for meal prep!
Servings: 4
Calories: 466kcal
Ingredients
- 2 medium-large sweet potatoes
- 1 tbsp coconut oil or oil of choice
- salt and pepper to taste
Smoky Tofu Chorizo
- 16 oz extra firm tofu drained and pressed
- 1 tbsp avocado or olive oil
- 1 large chipotle pepper in adobo finely diced (see notes)
- 2 tsp maple syrup
- 1 tsp apple cider vinegar
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 3/4 tsp salt
- oil for cooking
Creamy Cilantro Lime Cashew Crema
- 1 cup raw cashews
- 2/3 cup water add more if needed to thin
- 2/3-1 cup cilantro (no need to dice it up)
- 2 limes, juiced
- 1/2 tsp salt
- 1/2 tsp garlic powder
Toppings (Optional)
- pepitas
- fresh cilantro
Instructions
Sweet Potatoes
- Preheat oven to 425°F. Line a baking sheet with parchment paper.Wash & dry your sweet potatoes. Slice in half lengthwise. No need to peel!Brush the cut sides with oil. Sprinkle with a little salt and pepper to taste.2 medium-large sweet potatoes, 1 tbsp coconut oil, salt and pepper to taste
- Place cut-side DOWN on the baking sheet. This is the secret to a caramelized surface!Roast for 30–40 minutes, depending on size, until the centers are fork-tender.The cut sides should be golden brown and slightly caramelized.
Tofu Chorizo
- While the sweet potatoes cook, make your tofu chorizo.Crumble your extra firm tofu into a bowl. Small pieces is best.16 oz extra firm tofu
- In a separate bowl, whisk together your oil, chopped chipotle pepper, vinegar, chili powder, paprika, oregano, garlic powder, cumin, and salt.1 tbsp avocado or olive oil, 1 large chipotle pepper in adobo, 2 tsp maple syrup, 1 tsp apple cider vinegar, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp cumin, 3/4 tsp salt
- Pour this spice mixture over the crumbled tofu and toss well until it's combined.
- In a large saucepan over medium heat, add a small splash of oil and your crumbled tofu chorizo.Cook for 8-10 minutes, stirring occasionally, pressing down firmly with a spatula to help it get crisp on the bottom. Don't stir too much, you really want that crispy bottom!oil for cooking
Cilantro Lime Cashew Crema
- In a blender, combine your crema ingredients and blend until smooth. Set aisde (in the fridge, if possible).1 cup raw cashews, 2/3 cup water, 2/3-1 cup cilantro, 2 limes, juiced, 1/2 tsp salt, 1/2 tsp garlic powder
Assemble
- Assemble your stuffed sweet potato. Mash your sweet potato gently in the center. Add the tofu chorizo, a healthy drizzle of the cilantro lime crema, and sprinkle of pepitas and cilantro (or whatever else you like!) Enjoy!
Notes
Tips
- You can find chipotle peppers in adobo sauce in small jars at the store near the Mexican food. For this recipe I use one large (finely diced). Feel free to add in a small amount of that sauce too.
- FYI, they are spicy - but if you like spice consider adding two!
- Crumble the tofu small so it gets more browned edges.
- Let the tofu cook undisturbed for a few minutes before stirring. (This really helps it get crispy).
- Pick sweet potatoes of similar size so they bake evenly.
- Rub the bottoms AND the skins with oil and salt for a crispier final potato.
- Purple sweet potatoes are even more nutritious and add a fun pop of color to this meal!
- Add black beans to the tofu chorizo for extra fiber & protein. (You will likely need more spices)
- Swap pepitas for a different nut/seed (I love hemp seeds).
Nutrition
Calories: 466kcal | Carbohydrates: 51g | Protein: 17g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 909mg | Potassium: 1020mg | Fiber: 7g | Sugar: 13g | Vitamin A: 24700IU | Vitamin C: 5mg | Calcium: 115mg | Iron: 5mg