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Sweet potatoes stuffed with tofu in teriyaki sauce with vegetables

Total time
60 mins
Preparation time:
60 mins
Nutrition facts (per portion):
1943 kJ / 464 kcal
Ingredients for 4 portion(s)
- 2 large or 4 smaller sweet potatoes (approx. 970 g)
- 360 g of natural tofu
- 6 tablespoons of Teriyaki Kikkoman marinade
- 160 g of mushrooms
- 2 teaspoons of butter
- 60 g of fresh spinach
- Approx. 160 g of cherry tomatoes
Preparation
- Cut the sweet potatoes in half lengthwise. Score each part. Put them in an oven preheated to 190 degrees Celsius and bake it until it gets tender (about 30-45 minutes).
- Dice the tofu, place it in a glass bowl and add the teriyaki marinade. Put it in the fridge for 20 minutes.
- In the meantime, cut the larger mushrooms into cubes, the smaller ones - in halves and fry them in butter until they get golden brown. Season it with salt.
- Cut the cherry tomatoes into halves.
- Heat the olive oil in a frying pan and fry the marinated tofu on it.
- Hollow out the center of the baked sweet potato, add it to the tofu pan and mix. Add spinach leaves, mushrooms and cook together for a few minutes.
- Stuff the previously cored sweet potatoes and decorate them with cherry tomatoes.
Used products in this recipe
Total time
60 mins
Preparation time:
60 mins
Nutrition facts (per portion):
1943 kJ / 464 kcal
Ingredients for 4 portion(s)
- 2 large or 4 smaller sweet potatoes (approx. 970 g)
- 360 g of natural tofu
- 6 tablespoons of Teriyaki Kikkoman marinade
- 160 g of mushrooms
- 2 teaspoons of butter
- 60 g of fresh spinach
- Approx. 160 g of cherry tomatoes