- 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
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.
Per serving: 526 calories, 22 grams fat, 13 grams protein, 70 grams carbohydrates.