Christmas is approaching and in Cooking Recipes we put our batteries to give you some ideas. We have spent weeks preparing recipes that could well be part of the menu on Christmas Eve or Christmas, but today I propose one that everyone can enjoy: Tofu cake and sweet potato gratin.
This recipe especially designed for vegans everyone will like it. And it is that the filling of tofu or textured soybeans and vegetables is attractive on its own, but if we also add a layer of sweet potato gratin, the feast is served. Tasty, creamy and easy, this cake has it all!
It even has color. Do not tell me that orange color does not attract attention, it is irresistible! Or it is, at least, for me. Is it really noticeable that I love sweet potatoes? If you don't like it, you could do it with potato, but the first one has a more festive touch. Do you dare to prepare it? I tell you how to do it.
The recipe
- 1 large sweet potato
- 1 cebolla
- 1 green pepper
- ½ red pepper
- 1 garlic clove
- 180 g. of tofu
- ½ broccoli
- Olive oil
- Sal Island
- Black pepper
- Paprika
- 200 g. crushed tomato
- 100 ml of water
- We peel and cut the sweet potato into cubes to cook it with plenty of water for 20 minutes or until it is tender.
- We take the time to chop the onion, the pepper and garlic and fry them in a frying pan with a drizzle of olive oil, a pinch of salt and a pinch of pepper for five minutes.
- Then add the chopped tofu, the broccoli also chopped and the paprika and mix well to cook it for a couple of minutes.
- Next we incorporate the tomato and the water and cook over medium/high heat for 10 minutes.
- We pour the filling in an ovenproof dish.
- Drain the sweet potato well and mash with a fork to make a simple purée. Add a splash of oil and mix again.
- We put the sweet potato puree on top of the filling, smoothing the surface.
- Gratin 15 minutes at 200 degrees and serve the tofu and sweet potato cake hot.