Here’s another recipe from Dr. Oz’s wife Lisa. I thought the tofu turned out a little bland, but the mashed sweet potatoes were awesome! Too bad I am the only one in my house that likes sweet potatoes! Toby said he wished they weren’t so sweet. Um…The tofu needed something, like a dipping sauce. I served this with some hushpuppies, and I ended up making my own tartar sauce, so we dipped the tofu in that as well. That helped the flavor a lot! Liam really liked the tofu, and ate about 4 slices of it. I guess I would make this again, since he really seemed to like it.
rating (tofu): 6, (sweet potatoes): 9
Lisa Oz’s Cornmeal-Crusted Tofu with Mashed Sweet Potatoes
(O magazine, Sept. 2011)
Active time: 35 minutes
Total time: 1 hour
3 large sweet potatoes (about 2¼ pounds)
1 14-ounce package firm or extra-firm tofu, cut into ¼”-thick slices
¼ cup cornmeal
½ tsp. dried oregano
½ tsp. kosher salt, divided
¼ tsp. ground black pepper
¼ tsp. granulated sugar
3 Tbsp. canola oil
3 Tbsp. butter
1 tsp. brown sugar
Preheat oven to 350°. Place sweet potatoes on a sheet tray and bake until soft, about 1 hour. Place tofu on a paper-towel-lined plate. Cover with more towels and press down, then cover with a heavy plate for 15 minutes.
In a shallow bowl, combine cornmeal, oregano, ¼ tsp. salt, black pepper, and granulated sugar. Coat tofu on both sides. In a large skillet, heat oil over high heat. Pan-fry tofu until golden brown, about 2 minutes a side.
Scoop out sweet potatoes and mash with butter, ¼ tsp. salt, and brown sugar. Serve with tofu.
Per serving: 526 calories, 22 grams fat, 13 grams protein, 70 grams carbohydrates.