Sweet Potato, Sage & Tofu Vegan Bake (Gluten Free) recipe | Jessica Cox
Enjoy this easy recipe for Sweet Potato, Sage & Tofu Vegan Bake (Gluten Free) created by Nutritionist, Jessica Cox at The JCN Clinic.
Ingredients
- 650g sweet potato
- 1 medium sized red onion, skin removed (or 1/2 cup finely sliced fennel for low FODMAP)
- 1/2 teaspoon each salt & pepper
- 1 tablespoon extra virgin olive oil + extra for drizzling
- 30g (1 large handful) fresh sage
- 1/2 cup raw cashews
- 1/2 cup nutritional yeast + 1/4 cup extra for topping
- 1 small garlic clove (or garlic infused olive oil for low FODMAP)
- salt and pepper to season
- 1 1/2 cups water
- 375g firm tofu, sliced into 2 – 3ml thick slices
- 1/3 cup hazelnuts
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