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.

Nutritional Info

Per serving: 526 calories, 22 grams fat, 13 grams protein, 70 grams carbohydrates.