Cuban style Sweet potatoes plantain and tofu bake

Sweet Potato and Plantain Bake

This sweet potato and plantain bake should easily make it on one of your meatless Monday meal plans. Clean, hearty, guilt free one pan wonder. It doesn’t get any easier than this. Cutting up vegetables, seasoning, into the oven and out comes this. You get your clean carbs, protein and your greens.

The wonderful aroma while baking will definitely make for some impatient dinners. I surprise myself by not opening the oven too many times, asking “Is it ready yet?, Is it ready yet?” Patience, in forty minutes you will feast on one delicious bake.

Tofu

Use extra firm tofu. Grab those product catalogs or phone books (if they still exist ?) as weight to dry tofu. Wrap in a kitchen towel and set the catalogs on it. Dry for at least thirty minutes before cutting into cubes. There really is no limit as to which vegetables to use. You can definitely use different peppers and other vegetables. Even betterment if you have a bigger pan.

You can enjoy this bake as is or with your favorite warm salad dressing. A little no recipe dressing I love with this is a roasted tomatoe garlic and onion dressing. I roast Roma tomatoes, onions and garlic in the oven  until they just start to char. Blend with some parsley and a little olive oil. Squeeze in some lemon juice , add a little more oil and season to taste. Spread this over your plate and you are in for treat.

Hope you enjoy this one as much as we did. Do share and let me know when you try it.

Cuban style Sweet potatoes plantain and tofu bake

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 25 minutes mins

Ingredients

  

• 2 medium sweet potatoes (african sweet potatoes)
• 1 Ripe plantain
• 1 red bell pepper
• 1 yellow bell pepper
• 3 large kale leaves
• 1 packet extra firm tofu
• 1 Tbsp cuban island spice mix
• 1 tbsp onion powder
• 1 tbsp roasted garlic powder
• 1/2 tbsp black pepper
• 3 Tbsp olive oil
• 1/2 tbsp Kosher salt

Instructions

 

• Preheat oven to 450
• Wrap tofu in a kitchen towel and dry using weights ( I use my husbands product catalogs....shhhh). At least 30 minutes. Slice tofu into cubes and transfer into a large baking dish.
• Wash, peel and cut potatoes, plantains and peppers into small chunks. Add into baking the baking dish. Wash kale and strip off the stems. Cut into smaller pieces and add into dish.
• Drizzle 2 tablespoons of olive oil and all remaining spices. Mix well to make sure all the vegetables are coated.. Then drizzle remaining olive oil over everything all mixed up.
• Bake for 40 minutes until vegetables are nice and tender. Toss three times while baking. 15 minutes into baking remove kale, they should be somewhat crispy with some brown edges.
• Serve warm.