Stuffed sweet potatoes with tofu sausages

Ingredients

Stuffed sweet potatoes

• Sweet potatoes (large, about 380–420 g each raw) – 10
• Oil for brushing
• Salt

Sweet potato filling

• Scooped-out flesh of the roasted sweet potatoes – 300 g
• Tofu sausages – 250 g
• Celery stalks – 200 g
• Garlic – 5 cloves
• Whole peeled tomatoes (canned) – 400 g
• Tomato paste – 120 g
• Oil – about 3 tbsp
• Salt to taste

Spices for the filling

• Dried rosemary – 2 tsp
• Dried coriander (ground seeds) – 2 tsp
• Black pepper – 1½ tsp
• Smoked salt or smoked ground paprika – 1½ tsp
• Mild chili – ½–1 tsp (to taste)

Coconut dip

• Cultured coconut product / coconut yogurt – 300 g
• Rice or agave syrup – 1–2 tsp
• Lemon juice – 2 tsp
• Salt to taste

Spices for the coconut dip

• Black pepper – ½ tsp
• Dried oregano – 1 tsp
• Dried blue fenugreek – 1 tsp

Green salad

• Green salad – seasonal mix – 200 g
• Scallions – 1 bunch (for garnish)

Method

Sweet potatoes

1. Preheat the oven to 200 °C.
2. Halve the sweet potatoes, brush with oil, and salt lightly.
3. Place them on a baking sheet cut side up.
4. Roast for 60–70 minutes, until soft.
5. Let them cool slightly, then carefully scoop out the flesh (set some aside for the filling).

Filling

1. Heat the oil in a pan.
2. Add the celery and sauté for 3–4 minutes.
3. Add the garlic and tofu sausages and brown briefly.
4. Stir in the tomato paste and let it darken slightly.
5. Add the peeled tomatoes, spices, and scooped-out sweet potato flesh.
6. Simmer for 10–15 minutes, until you have a thick, juicy filling.
7. Season with salt and chili.

Baking

1. Fill the sweet potatoes with the prepared filling.
2. Return them to the oven and bake at 180 °C for about 20 minutes.

Serving

Plate about 300 g of stuffed sweet potatoes, add 30 g of coconut dip, and finish with 20 g of green salad. Garnish with chopped scallions.

Key ingredients

Sweet potatoes

Low-GI complex carbohydrates, beta-carotene, fibre; filling and sweet.

Tofu

Complete soy protein; cooling, good in warming sauces for balance.

Tomatoes (peeled / passata)

Lycopene (an antioxidant), the umami base of sauces.

Garlic

Antibacterial and antiviral; supports immunity and the circulatory system.

Coconut milk

Plant fat for creaminess without dairy; medium-chain fats.

Onion

Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.

Chilli / hot pepper

Capsaicin — boosts circulation and metabolism; in small amounts supports digestion.

Fenugreek (kasuri methi)

Traditionally supports digestion and blood sugar; a gently bitter aroma.

Red bell pepper

High in vitamin C and antioxidants; sweet once roasted.

Why it’s good for the body

• Sweet potatoes provide low-GI complex carbohydrates, beta-carotene, and fiber.
• Tofu brings complete plant protein.
• Tomatoes are a source of lycopene and umami.
• The coconut dip and green salad add freshness and lightness.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• Vegan and gluten-free.
• Mildly spicy.
• Works well as a main course on the daily menu.