Kind Kumara – filled with tasty tofu and lentils

I have been having an absolute love affair with sweet potatoes this winter, or as some people know them – kumara.  I tend to crave this sweet delight almost every day.  Just on their own they can get a bit boring, so I decided to fill one with more delicious goodness, and it worked out great! A mix of tasty tofu, lentil and sauerkraut left overs one night, then more sauerkraut and a big dollop of coconut yoghurt the next!

Recipe

  • A few small or 1-2 large sweet potato / kumara
  • 125 grams firm teriyaki tofu (or marinate your own)
  • 1 tablespoon roasted sesame oil or olive
  • 1 cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ to ¾ cup cooked lentils or other beans
  • Tamari to taste
  • Mixed salad greens
  • Fermented sauerkraut (red cabbage), yoghurt, kefir or whatever you have in the fridge
  • Shallots finely chopped

Method

  1. Wash the potatoes. Prick with a fork so they don’t explode and bake till soft. You can try steaming them too, but that will take longer and the skin won’t get so crisp.
  2. Cut tofu into small bite size pieces.
  3. Drain lentils (if there is any juice from a can or Organic BPA free) set aside.
  4. Heat skillet add the oil and sauté the onion till transparent. Then add the chopped garlic and sauté a few minute more.
  5. Stir in the cumin and coriander and stir around for a few minutes;
  6. Add the lentils, cover and cook on a low heat 5-10 minutes. Season with tamari to taste.
  7. Remove from the heat, and stir in the mixed salad greens to lightly cook.
  8. Cut open the potato(s) and spoon in filling. Top with ferment of your choice and dig in!

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