Cornmeal-Crusted Tofu with Mashed Sweet Potatoes
|3 LargeSweet Potatoes; (about 2¼ pounds)|
|1-14 ounce packagefirm or extra-firm tofu; cut into ¼"-thick slices|
|1/2 teaspoondried oregano|
|1/2 teaspoonkosher salt; divided|
|1/4 teaspoonGround black pepper|
|1/4 teaspoonGranulated sugar|
|3 tablespoonsCanola Oil|
|1 teaspoonBrown sugar|
Cornmeal-Crusted Tofu with Mashed Sweet Potatoes Preparation
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.
Per serving: 526 calories, 22 grams fat, 13 grams protein, 70 grams carbohydrates.
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