Sweet potatoes served on a bed of tofu cream, with cranberries and nuts


This vibrant dish combines the natural sweetness of roasted sweet potatoes with a creamy tofu blend, perfectly complemented by bursts of tangy cranberries and crunchy walnuts. Simple to prepare yet bursting with wholesome goodness, it’s a satisfying addition to any mealtime repertoire. Let’s embark on a culinary journey that tantalizes the taste buds and nourishes the soul.

Video recipe:

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2



  • 3 sweet potatoes
  • 120 g salted tofu
  • 70 g raw cashew
  • Zest of a lemon
  • Juice from 1/2 lemon
  • 50 ml water
  • 1 handful of cranberries
  • 1 handful of walnuts
  • Salt & pepper to taste
  • Fresh parsley to serve

🌱How to prepare:

  1. Begin by peeling the sweet potatoes and slicing them into rounds about 2 cm thick.
  2. Next, line an oven tray with parchment paper, lightly spray it with olive oil, and arrange the sweet potato rounds on the tray.
  3. Season the potatoes with salt and pepper according to your taste preferences, then give them another light spray of olive oil.
  4. Bake the sweet potatoes in a preheated oven at 200 degrees Celsius for approximately 30 minutes.
  5. While the potatoes are baking, prepare the accompanying cream:
  6. In a food processor, combine cashews, tofu, lemon juice, lemon zest, and water.
  7. Blend until a creamy consistency is achieved, then add the cranberries and walnuts.
  8. Pulse briefly to incorporate the cranberries and walnuts, leaving them in larger, distinct pieces rather than finely mixed.
  9. To serve, spread a generous layer of the tofu cream on a plate, arrange the sweet potatoes on top, and sprinkle with additional chopped cranberries and parsley for added flavor and color.


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