Sweet potatoes stuffed with tofu in teriyaki sauce with vegetables

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.