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Teriyaki Tofu and Broccoli Stuffed Sweet Potatoes

Serves 4.


    Switch up the stir-fry by leaving rice behind and replacing it with caramelized roasted sweet potatoes. Once sliced, they’re ready to take on a sticky broccoli-tofu topper for a meal that will satisfy your takeout cravings.


    Change it up

    Instead of broccoli, try sliced bok choy or cauliflower florets. Cubed chicken breast can be substituted for tofu; increase the cooking time accordingly to make sure it’s fully cooked through.

    Teriyaki Tofu and Broccoli Stuffed Sweet Potatoes


    • 4 medium sweet potatoes
    • 1/4 cup (60 mL) water
    • 2 Tbsp (30 mL) rice vinegar or apple cider vinegar
    • 1 Tbsp (15 mL) maple syrup
    • 1 Tbsp (15 mL) tamari
    • 2 garlic cloves, minced
    • 1 fresh red chili, cut into thin rounds (add less if you prefer a mild sauce)
    • 2 tsp (10 mL) arrowroot flour (arrowroot starch)
    • 1 tsp (5 mL) ground dried ginger
    • 2 Tbsp (30 mL) coconut oil or refined avocado oil
    • 1 - 350 g pkg extra-firm tofu, cubed
    • 1 head broccoli, cut into bite-sized florets


    Per serving:

    • calories295
    • protein13g
    • fat12g
      • saturated fat7g
      • trans fat0g
    • carbohydrates37g
      • sugars10g
      • fibre6g
    • sodium342mg



    Preheat oven to 400 F (200 C).


    Line large baking sheet with parchment paper. Add sweet potatoes and pierce a few times with a knife. Roast for 45 to 65 minutes, until tender when pierced.


    In small bowl, whisk all sauce ingredients together. Set aside.


    In large wok or large high-sided skillet, heat oil over medium heat. Add tofu and broccoli. Continue to cook, stirring often, for 8 to 12 minutes, until broccoli is tender. Stir in prepared sauce and cook until sauce is glossy and thick.


    To serve, slice potatoes in half and fill with broccoli and tofu.



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