Sweet Potatoes Topped with Tofu and Cheese Curds | RICARDO

Ingredients

• 3 large sweet potatoes, halved lengthwise
• 1/4 cup (60 ml) vegetable oil
• 7 oz (200 g) cheese curds
• 3/4 lb (340 g) firm tofu, diced
• 1 onion, chopped
• 2 tsp curry powder
• 1 1/2 cups (210 g) cherry tomatoes, halved
• 2 tbsp dill, finely chopped
• 1 tbsp (15 ml) lime juice
• 1/2 jalapeño chili pepper, sliced into thin rounds
• Sour cream, for serving