Sweet Potato & Pumpkin Seed Butter Tofu

baked sweet potato & pumpkin seed butter tofu

You remember that popular girl you knew from school? But the one who was just ridiculously good at everything, was super nice too and had fantastic hair? You loved to love her and you just couldn't help it. Sigh. This bowl of potatoes, tofu and greens is like that girl. It ticks all the boxes. A true triple threat. Dangit.

Carbs, protein, fat.

Satisfying, nourishing, balancing.

Easy to make, easy to eat.

It's all in here. Now give me a cheerleader "A-OK!". 

Sweet potatoes - One lone sweet tarter gives your body all the beta-carotene or vitamin A it requires for a single day and then some. Vitamin A, one of the most potent antioxidants out there, is important for cancer prevention, eye health and protects your skin from the inside out. Even though we love sweet potatoes we don't want our skin to actually start looking like theirs :/ 

Tofu - Can I get a "HELL YEAH BUCKAROO TOFU"? Tofu is an excellent source of protein, containing all eight essential amino acids, iron and calcium without the saturated fat. This means you can bypass *wink* atherosclerosis, hypertension and cardiovascular diseases while still getting your #gains. 

Pumpkin seed butter - Sure, it may be the insides of a Jack-o'-lantern, but when ground up into a thick and creamy base, you forget you are eating veggie guts. The butter has a sweet and earthy taste that oozes a bright green colour when made from fresh, organic seeds. If you have never ground your own pumpkin seeds into a butter, I highly recommend it! In the meantime, enjoy a healthy dose of unsaturated fat, protein, and minerals, including iron and zinc.

and Kale - With literally zero calories and able to detoxify the liver; aid digestion; transport oxygen to various parts of the body; grow cells; prevent osteoporosis; and maintain joint, eye and brain health, kale deserves a standing ovation, a bouquet of roses and a tub of chocolate soy ice cream. Side note: rather steam your kale to maximise its cholesterol-lowering abilities. If you want to know more about this, check out this link.

Sandwich 2.0: Sweet potatoes filled with tofu and pumpkin seed butter. Sorry, what is bread again?  


4 sweet potatoes 

A sprinkle of your favourite herbs. I used cumin, coriander, chilli powder, oregano, salt and pepper.

A large handful of kale

150g broccoli 

1/2 fresh chilli 

ingredients for the pumpkin seed butter tofu 

150g extra firm tofu

3 tbsp pumpkin seed butter
½ fresh lemon
3 tbsp water
A pinch (or two or three) of cayenne pepper
1 tsp cumin powder
½ tsp coriander
1 tsp onion flakes
Salt and pepper to taste


1. Preheat the oven to 200 degrees C.

2. While the oven is warming up, get your pumpkin seed butter going by whisking all of the ingredients together. Feel free to add more or less water, 1 tbsp at a time, to reach the desired consistency. 

3. Slice the tofu and spoon the pumpkin seed butter on both sides. Set aside, allowing the tofu to marinade. 

4. Wash the sweet potatoes and slice them lengthways down the center. 

5. Place the sweet potatoes on a baking tray that you have cleverly lined with foil. Now sprinkle them spices all over them tarters. 

6. Once the oven is hot, put the sweet potatoes in for about 45 minutes, turning them over halfway through baking, until crispy on the edges and nice and soft in the center. 

7. While the potatoes are baking, heat up a pan with a touch of water.

8. Fry up your tofu, cooking each side for about 5 - 10 minutes. 

9. For the kale and broccoli, simply steam them for about 10 minutes.  

10. Once your potatoes are ready, throw everything in a bowl and top with thinly sliced chilli and a dollop of the remaining pumpkin seed butter.