Photo: Jonny Valiant

Serves 4

Ingredients

• 3 large sweet potatoes (about 2¼ pounds)
• 1 14-ounce package firm or extra-firm tofu, cut into ¼"-thick slices
• ¼ cup cornmeal
• ½ tsp. dried oregano
• ½ tsp. kosher salt, divided
• ¼ tsp. ground black pepper
• ¼ tsp. granulated sugar
• 3 Tbsp. canola oil
• 3 Tbsp. butter
• 1 tsp. brown sugar

Directions

Active time: 35 minutes
Total time: 1 hour

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.