Saturday, October 13, 2012

Roasted Balsamic Sweet Potatoes and Tofu

I'm starting to think that I should just make a list of all the foods that I'm obsessed with so that you guys won't be surprised every time one ingredients starts to pop up again and again and again.

But then I think about how long that list would be and decide it's just not worth my time.  I'd much rather be creating delicious recipes using those foods than writing them all down on paper.  There's also the fact that I'm just a tad bit lazy... but that's not really important.

Anyways, if I ever did write that list, sweet potatoes would surely be one of the first foods on it.  To put it shortly, I adore them.  The color, the texture, the taste.  It's just all so amazing!

This weekend, I had a couple of sweet potatoes just begging to be used.  I was going to just roast them and serve with some stir-fried tofu, but then that previously mentioned lazy part of me got to thinking, "Why not just roast the tofu with the potatoes?"  It was an interesting thought.  Partly because I'd never seen any recipes for roasted tofu, and partly because the idea of combining 2 dinner recipes into only one (and therefore cutting off a big chunk of work) was very appealing.

I decided to wing it and see what would happen.  The result was easily 5x as good as I thought it would be.  Roasting the tofu worked great, eliminating the texture that most people don't enjoy, and also creating a crispy shell on the outside.  The taste was spectacular,too, thanks to the balsamic vinegar.

This recipe really made me realize that sometimes a lazy side, is a very good thing to have.

Roasted Balsamic Sweet Potatoes and Tofu*
  • 1/2 cup balsamic vinegar
  • 1 tbsp brown sugar
  • 3 sweet potatoes, peeled and chopped
  • 1 package firm or extra firm tofu
Preheat oven to 400F.  Remove tofu from package and pat dry.  Cut into 3/4 inch cubes.  Cook vinegar and sugar in non-reactive saucepan over low heat until slightly thickened.  Place potatoes and tofu in a large bowl and coat with vinegar mixture.  Gently mix, making sure to coat everything evenly.  Spread potatoes and tofu onto a baking sheet in a single layer.  Bake in preheated oven for 40 minutes, flipping halfway through.  Serve with a side of greens, rice, or anything else your heart desires.

I think I should also mention that this dish was not only enjoyed by me.  The rest of my family gobbled it up, too, and I've already had a request to make it again.  In fact, I'd say that this dish is something that I'll be enjoying at least a couple more times, and most likely much more than that, in only the next couple of months.

When something is easy, delicious, and, on top of it all, healthy, it's nothing something you want to stop eating.  You can definitely trust me on that one.

* By posting this recipe I am entering a recipe contest sponsored by The Soyfoods Council and am
eligible to win prizes associated with the contest. I was not compensated for my time

Revisited Recipe of the Day:

Vegetable and Tofu Pad Thai

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  1. what a great idea! a side dish with extra protein :) so yummy & simple.

    welcome to the redux!

  2. Extra protein is always a good thing, especially when it comes in the form of delicious food :)

    And thanks so much! I look forward to participating in all the upcoming themes and contests.

  3. Wow - I roast veggies all the time and never have thought to add tofu! I'm so excited to try this will all the fall/winter vegetables in my CSA share. Welcome to ReDux!

    1. Glad to hear you like the idea! I'm sure it will be delicious with all those fresh as can be veggies.

      Thanks so much for the introduction, too. I'm glad to be part of it!

  4. I'm obsessed with sweet potatoes. LOVE tofu. balsamic vinegar rocks my world. Never did I think to combine the three together. Excellent idea!

    1. "Balsamic vinegar rocks my world"? That's is seriously the best line ever. I may have to quote you on that sometime...

      Glad you like the idea, too!

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