Ever have those nights when having time to prepare a meal is almost laughable? So do we! It's nights like those that gave birth to these Thai Stuffed Sweet Potatoes. They are the perfect potato trifecta: Quick to prepare, Good for you, and Great tasting. Bonus...you can use whatever vegetables you've got in the fridge to stuff these potatoes. Enjoy!
Thai Stuffed Sweet Potatoes
4 medium sweet potatoes
1 block extra-firm tofu, cubed
2 cups Brussels sprouts, shredded
1/4 cup peanuts
1/4 cup unsweetened coconut flakes, toasted
Thai Peanut dressing (here)
Preheat oven to 375 degrees F. Prick potatoes with a fork and then place sweet potatoes on a baking sheet and bake for 25-30 minutes or until soft. Depending on the size of your potatoes, it may take up to an hour.
Heat a non-stick or cast iron skillet over medium-high heat. Add tofu and cook , flipping every 2-3 minutes or until most sides are browned.
Combine dressing ingredients in a medium sized bowl and whisk to combine. Add tofu to the dressing and toss to coat.
Slice sweet potatoes down the middle and top with the tofu, Brussels sprouts, peanuts, coconut and cilantro. Drizzle remaining dressing over each potato.
*Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these amazing recipes without the lovely vegetables we get in our weekly CSA share. Two Kitchen Collision received no compensation for this post and the recipe idea was entirely our own.