Craving a meat-free barbecue? This plant-based baked sweet potato recipe delivers smoky, satisfying flavor with marinated tofu and crunchy caramelized pecans—proving vegan grilling can be deliciously simple.
For the Tofu:
For the Caramelized Pecans:
1. Press the tofu: Wrap in a clean tea towel and place a heavy object on top to squeeze out excess liquid.
2. Blend the tofu with miso, tahini, lemon juice, olive oil, and salt in a food processor until smooth.
3. Form into a log shape, wrap in plastic, and chill in the fridge for at least 1 hour.
4. Preheat oven to 175°C (350°F). Unwrap tofu, bake for 20 minutes, turning halfway.
5. Prick sweet potatoes with a fork, wrap in foil, and roast over coals until tender (time varies by size).
6. For pecans: Heat olive oil and agave in a pan, add nuts and salt, stir for 5 minutes, then cool.
7. Split open sweet potatoes, top with crumbled baked tofu, and sprinkle with pecans.
Recipe and image: Zokanhetook.nu
