Name: Toaster-Oven Overstuffed Sweet Potatoes with Tofu and Red Curry Vinaigrette
Total time: 1 h
Ingredients: 7 ounces firm or medium-firm tofu , cut into ¾-inch pieces; ¼ cup plus 2½ teaspoons vegetable oil , divided; ½ teaspoon table salt , divided; ¼ teaspoon pepper , divided; 3 tablespoons cornstarch; 1 sweet potato (12 ounces), unpeeled, halved lengthwise; 4 ounces broccoli florets , cut into ½-inch pieces; 4 ounces white or cremini mushrooms , trimmed and quartered; ½ red bell pepper , stemmed, seeded, and cut into ¼-inch-wide strips; ½ teaspoon grated lime zest plus 1 tablespoon juice; 1 teaspoon Thai red curry paste; 2 tablespoons shredded fresh Thai basil

Toaster-Oven Overstuffed Sweet Potatoes with Tofu and Red Curry Vinaigrette

By Nicole Konstantinakos

Published on January 18, 2022

Time

1 hour

Yield

Serves 2

Toaster-Oven Overstuffed Sweet Potatoes with Tofu and Red Curry Vinaigrette

Ingredients

7 ounces firm or medium-firm tofu, cut into ¾-inch pieces¼ cup plus 2½ teaspoons vegetable oil, divided½ teaspoon table salt, divided¼ teaspoon pepper, divided3 tablespoons cornstarch 1 sweet potato (12 ounces), unpeeled, halved lengthwise4 ounces broccoli florets, cut into ½-inch pieces4 ounces white or cremini mushrooms, trimmed and quartered½ red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips½ teaspoon grated lime zest plus 1 tablespoon juice1 teaspoon Thai red curry paste 2 tablespoons shredded fresh Thai basil

Before You Begin

Do not substitute soft tofu here. If you can’t find Thai basil you can substitute Italian basil.

Instructions

Spread tofu on paper towel–lined plate and let drain for 20 minutes.

Adjust toaster oven rack to lowest position and heat oven to 450 degrees. Brush small rimmed baking sheet with 2 tablespoons oil. Gently pat tofu dry with paper towels, sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper, then toss with cornstarch in bowl. Arrange tofu in even layer on one half of sheet. Arrange potato halves cut sides down on empty side of sheet and brush skins with ½ teaspoon oil. Roast until potato halves yield to gentle pressure and centers register 200 degrees, 20 to 25 minutes, flipping tofu halfway through roasting with spatula.

Toss broccoli, mushrooms, bell pepper, 2 teaspoons oil, ⅛ teaspoon salt, and pinch pepper together in bowl. Remove sheet from oven, transfer potato halves to plate, and tent with aluminum foil to keep warm. Arrange broccoli mixture in even layer on now-empty side of sheet and roast until vegetables are tender and beginning to brown and tofu is crispy and lightly browned, 10 to 15 minutes, tossing vegetables and flipping tofu halfway through roasting.

Whisk lime zest and juice, curry paste, remaining 2 tablespoons oil, remaining ⅛ teaspoon salt, and remaining pinch pepper together in bowl. Arrange potato halves cut side up on individual serving plates. Using 2 forks, press potato flesh to sides to make room in center for tofu and vegetable mixture. Top potato halves with tofu and vegetable mixture, drizzle with vinaigrette, and sprinkle with basil. Serve.