Tofu Broccoli Stuffed Sweet Potatoes
Ingredients
- 4 large sweet potatoes
- 2 cups broccoli florets lightly steamed
- 10 oz firm tofu pressed and drained
- 2 large garlic cloves
- 2 Tbsp nutritional yeast
- 2 Tbsp olive oil
- 1/4 cup unsweetened non-dairy milk I use cashew or almond milk
- sea salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 450 degrees Fahrenheit
- Scrub potatoes and puncture before baking for about an hour until soft
- Remove from oven and allow to cool enough to be handled
- Split potatoes open and carefully scoop out the flesh from the skin into a bowl. Try not to rip the skin.
- Press garlic through a garlic press and mix in with potatoes
- Add olive oil and non-dairy milk and mix together
- Crumble tofu and mix into potatoes
- Add in steamed broccoli and 1 Tbsp nutritional yeast and mix again
- Stuff the mixture into the potato skins as full as possible
- Sprinkle remaining nutritional yeast on top of potatoes
- Turn oven on to 400 degrees Fahrenheit. Bake for 20 minutes or until very hot. Serve
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