Cheesy Miso Baked Tofu Knots With Sweet Potato Recipe

Main CourseVegetarian

27 Jun

Written By Bonnie Chung

Yes you heard that right – tofu knots can be baked like pasta! Their texture and subtle flavour really reminds us of pasta sometimes and so we have come up with some super high protein pasta-like dishes like this one! Inspired by mac and cheese or fish pie, this tofu knot with béchamel sauce enhanced by miso is so rich and indulgent, it is a great centrepiece for a vegetarian meal that’s a bit different. Quick to absorb the creamy sauces and tomatoey sauces, use your imagination to try our tofu knots in a range of pasta inspired sauce.

For best results, tofu knots should be soaked in cold water for at least 2 hours. Alternatively, leave them overnight in the fridge in a sealed container of water to soak.

Cheesy Miso Baked Tofu Knots With Sweet Potato Recipe

Servings 6

Author Bonnie Chung

Prep time

30 Min

Cook time

20 Min

Total time

50 Min

Ingredients

200g Tofu Tasty's Craft Tofu Knots, dried (quantity to be confirmed, to be half and half with the sweet potatoes)
250 g Sweet potatoes, chopped into 1.5cm cubes. (quantity to be confirmed)
60 g Butter
60 g Plain flour
2 tsp English mustard powder
1 tbsp Miso Tasty's Organic White Miso Paste
600 ml Whole milk
1 teaspoon of smoked paprika
Salt & Pepper
1 tsp of thyme
1 tsp of very finely chopped parsley
50 g panko breadcrumbs

Cheese mix, made up of

100 g gruyere cheese, grated
100 g cheddar cheese, grated
100 g cheshire cheese, grated

Instructions

Pre-heat oven to 200°C / 180°C fan.
On the stove, simmer the Craft Tofu Knots for 20 minutes until soft and plump, then drain.
Simmer the sweet potatoes for 10 minutes until soft, and drain.
In a pan, make a roux by melting the butter, then adding the flour and mustard powder until you have a smooth paste forming in the pan.
Mix together a few tablespoons of the milk with the organic miso paste and then add to the roux, then slowly add the milk gradually in the pan, until all the milk has been added.
Remove from the heat, and then add the paprika, salt and pepper, then half of the 3 cheese mix, stir and set aside.
In a baking tray, lay out the Craft Tofu Knots and sweet potatoes, evenly then pour the cheese sauce over the knots and sweet potato.
In a mixing bowl, mix together the rest of the grated cheese with the parsley, thyme and breadcrumbs, then top the tofu knot and sweet potatoes with the mix,
Bake for 15-20 minutes until bubbly and golden.
Serve with salad of butter leaves such as cabbage, kale and rocket.

Notes

For best results, tofu knots should be soaked in cold water for at least 2 hours. Alternatively, you could leave them overnight to soak in a sealed container of water in the fridge.