Satay Baked Tofu and Sweet Potato with Kale and Coriander

May 29, 2016

Satay Baked Tofu and Sweet Potato with Kale and Coriander | A comforting and easy baked dinner that's gluten free and vegan!

What are your favourite things to eat when the weather takes a sudden turn? The last week down here in Melbourne has been very cold, with lots of rain and wind. We had a (slightly concerningly) warm May, so I’m not sure if this weather is what it usually is this time or year, or whether it just feels cold in comparison. Either way, K and I have been enjoying lots of steel cut oats, lentil soup and baked meals like this one.

Often the food I make day-to-day in my kitchen was once inspired by a recipe from a book. What I often cook now is something that doesn’t quite resemble the original – having evolved and manifested itself with different flavours and ingredients. This recipe is an example of that occurrence – I have cooked a particular pumpkin, potato and tofu bake from Heidi Swanson’s Super Natural Everyday many times since first receiving that book as a gift, and, whilst I can see the direct correlation between this meal and that one, the only real similarity is the treatment of the veg and the addition of kale and coriander. But such is the joy of cooking – with each new meal we cook we learn something new about how we can apply certain techniques or use a new combination of ingredients. Our food is constantly shape-shifting, in our own kitchens as well as within communities. This ever-changing factor is what makes the food world an interesting and inspiring place to situate oneself.

This tofu and sweet potato bake is slathered in a peanut satay sauce – so it is flavoursome, nourishing, and full of protein. Lots of lemon juice brightens up this dish and balances the natural sweetness of the roasted potatoes and onions. It’s got a few handfuls of kale and coriander for good measure, making this a nutritious warm meal on its own or with some steamed rice. Perfect for a cold night, great as leftovers for lunch.

I’m going to leave you with this daring assertion and tell you that there is only one kale really worth using, and that is cavelo nero. Too bold? Am I making enemies? I’m sorry curly kale, but it’s tuscan or bust for me. With its beautiful dimpled leaves, its green blue hue and it’s ability to stand up to bold flavours, it is my preferred kale and the only one I buy. Of course, feel free to use your favourite green leafy veg here if it’s hard to come by. xxSatay Baked Tofu and Sweet Potato with Kale and Coriander | A comforting and easy baked dinner that's gluten free and vegan!

Satay Baked Tofu and Sweet Potato with Kale and Coriander | A comforting and easy baked dinner that's gluten free and vegan! Satay Baked Tofu and Sweet Potato with Kale and Coriander | A comforting and easy baked dinner that's gluten free and vegan! Satay Baked Tofu and Sweet Potato with Kale and Coriander | A comforting and easy baked dinner that's gluten free and vegan! Satay Baked Tofu and Sweet Potato with Kale and Coriander | A comforting and easy baked dinner that's gluten free and vegan!

Satay Baked Tofu and Sweet Potato with Kale and Coriander

  • Servings: 4
  • Time: 45 min
  • Print

I suspect you could use another nut butter in place of the peanut here. Depending on your thickness/dryness of your peanut butter, you may need to thin the sauce out slightly with water or oil if it’s hard to dress the sweet potato. As always, use a natural peanut butter with no added oils or sugars – the one I used here was unsalted.

Inspired by “Miso-Curry Pumpkin” in Heidi Swanson’s Super Natural Everyday.

Serves 4.

Prep time: 10 min
Cook time: 35 min

Satay Baked Tofu and Sweet Potato with Kale and Coriander
90g | 1/3 cup natural peanut butter ***
60 ml | 3 tbls olive oil
1 tbls tamari or soy
2 tbls lemon juice (+ more to serve)
1 tbls coconut sugar (optional)
3 cloves garlic, finely chopped
1/4 tsp sea salt (+ more to serve)
Black pepper, to taste

700 g | 3 medium sweet potatoes, 2 cm chunks with skin on
300g firm tofu, patted dry and in 1cm cubes
180g | 1 medium red onion, cut into eighths
70g | two handfuls tuscan kale (cavelo nero, laminate, dino), stems removed and torn into bite sized pieces

A handful of fresh coriander leaves (cilantro)
Toasted seeds (sesame, sunflower etc)

 

Set your oven to 200C.

Start by making your sauce – in a medium bowl mix together the peanut butter, oil, tamari, 1 tbls of the lemon juice, sugar, garlic and salt and pepper. Blend well, adding a little extra oil or water if your peanut butter is particularly thick – you want a thick sauce here but it needs to be able to coat the veg.

In a large deep roasting pan, toss your sweet potato, onion and tofu. Pour over all but two teaspoons of the prepared sauce (set aside the remainder), and gently toss to coat everything evenly – you may find using your hands the easiest. Spread everything out evening on the tray and bake in the oven for 35 min, tossing halfway, till the sweet potato is cooked through and the tofu is springy and starting to crisp.

To the remaining sauce – add 1 tbls of lemon juice, stir well and then use your hands to toss through the kale, rubbing well into the leaves. Set aside.

When the potato is cooked through, stir through the prepared kale, and taste – season with additional salt and pepper and more lemon juice, if desired.

Toss through a handful or two of toasted seeds and top with fresh coriander leaves. Serve as is or with steamed rice.

Will keep airtight and refrigerated up to 5 days.

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4 Comments

  • Reply Sally May 29, 2016 at 4:35 pm

    Looks so nourishing Lib. I went crazy on your baked tofu combos end of last winter, so am looking forward to trying your satay one now. So easy when it all goes in the oven and you’re able to just walk away and go do something else , thanks once again☔️❄️💦 🍂🐨

    • Reply Liberty May 29, 2016 at 7:42 pm

      Yes definitely! I’ve kind of stopped stirfrying since learning to bake tofu! It’s so cold here, can only imagine it’s colder in Auckland! Xxx

  • Reply Quite Good Food May 30, 2016 at 7:34 am

    I’m with you on Tuscan or bust. Bold call, but true nonetheless! We’ve had exactly the same thing going on here in NZ with the weather, an unseasonably warm May (hello climate change) with a sudden change to wind and rain this week. I can’t say I mind too much, I’m ready for wintery meals like this one, it looks delicious!! xx

    • Reply Liberty May 30, 2016 at 9:45 am

      Thanks Amber! I always wondered how similar the weather was from NZ to Melbourne – not too far away at all! It’s still a novelty here at the moment, but I’m not sure I’ll be enjoying it in a month or so! Do love winter cooking though ;) xx

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