Toaster-Oven Overstuffed Sweet Potatoes with Tofu and Red Curry Vinaigrette

Name: Toaster-Oven Overstuffed Sweet Potatoes with Tofu and Red Curry Vinaigrette
Yield: Serves 2
Ingredients: 7 ounces firm or, medium-firm tofu, cut into ¾-inch pieces; ¼ cup plus 2½ teaspoons, vegetable oil, divided; ½ teaspoon, table salt, divided; ¼ teaspoon, pepper, divided; 3 tablespoons, cornstarch; 1 , sweet potato (12 ounces), unpeeled, halved lengthwise; 4 ounces, broccoli florets, cut into ½-inch pieces; 4 ounces white or, cremini mushrooms, trimmed and quartered; ½ , red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips; ½ teaspoon, grated lime zest plus 1 tablespoon juice; 1 teaspoon, Thai red curry paste; 2 tablespoons shredded fresh, Thai basil

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This modern, playful take on an overstuffed sweet potato combines crispy tofu, tender caramelized vegetables, and earthy sweet potato.

A cookbook recipe exclusively for All-Access members from Toaster Oven Perfection

SERVES2

TIME1 hour

Toaster-Oven Overstuffed Sweet Potatoes with Tofu and Red Curry Vinaigrette

A cookbook recipe exclusively for All-Access members from Toaster Oven Perfection

WHY THIS RECIPE WORKS

This modern, playful take on an overstuffed sweet potato combines crispy tofu, tender caramelized vegetables, and earthy sweet potato—all roasted to perfection on a single small baking sheet. We drizzled it all with a simple but aromatic vi...

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