Your cart is empty
Prep
50m
Cook
15m
Total
1h 5m
Prep
50m
Cook
15m
Total
1h 5m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 200°C (180°C fan). Prick 5 medium sweet potatoes several times with a fork, place them on a baking tray, and bake for 45 to 60 minutes, until tender when pierced with a knife.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
5
M
I
Shredded tofu
600
g
Extra-firm tofu
2
tbsp
Soy sauce*, see notes for GF swap
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
548kcal
Fat
27g
Saturates
4g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
*GFO: swap soy sauce for tamari. Swap gochujang for chilli paste/sriracha.
*GFO: slaw is naturally GF.
Store everything in separate containers in the fridge.
Only visible to you
Made it?
Cancel
G
Gemma
10 hours ago
Loved this recipe - super tasty! 😋 I added a splash of soy sauce to the slaw and decided to mash the avocado 🥑 so good with the dollop of vegan Greek style yoghurt and chilli oil(I used the crispy one)! And my bf said it’s delicious ✅
Like
Reply
S
Sophie H
a day ago
Absolutely delicious, I had mine with houmous instead of yoghurt. Will be making again!
Like
Reply
C
Chloe M
2 days ago
Delicious 😋
Like
Reply
C
Chloe M
2 days ago
Hi, where does the gochujang go in please?
Like
Reply
C
Charlotte B
4 days ago
In Step 2 of the Method tab under Shredded Tofu, I think gochujang is missing from the instructions and ingredients underneath . I added anyway following the main Ingredients section but thought I'd mention it as I think it's been missed 🩶
Like
Reply
C
Charlotte B
4 days ago
This was so tasty, especially the gochujang sauce. I unfortunately didn't have enough tofu so made this with vegan mince, and plated with the veggies I had (cucumber and sauerkraut). It was really easy and very versatile to swap in what you have on hand for the veggies/protein. Looking forward to eating these over the week so I don't have to prep lunch every day 🩶
Like
Reply
Elly S
2 days ago
This looks GORG! so glad you enjoyed... and updated the method now, thanks for the spot 🥰
Like
Reply
