Fruity Tofu with Sweet Potato Wedges


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Fruity Tofu with Sweet Potato Wedges

Servings: 4 people
Calories: 0.49kcal


  • 2 large sweet potatoes, cut into 1/2 inch wedges
  • 2 Tbsp grapeseed or sunflower oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt + 1/8 tsp salt
  • 1/4 tsp black pepper
  • 2 -12 oz blocks extra-firm tofu
  • 1 avocado, halved and pitted
  • 3 -3/4 inch thick slices pineapple
  • 1 large jalapeno
  • 2 green onions, sliced
  • 1/3 cup cilantro
  • Juice of 1/2 lime
  • 1/3 cup prepared barbecue sauce


  • In saucepan, place sweet potato wedges; cover with water and bring to boil. Cook for five minutes, or until just slightly tender. Alternatively, steam potato wedges. Drain well and then toss with 1 Tbsp oil, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper.
  • Line cutting board with couple sheets of paper towel. Top with tofu and couple more sheets of towel. Press gently to extract excess liquid. Slice each tofu lengthwise into two pieces. Brush both sides with oil and season with salt and pepper, if desired.
  • Build medium-hot fire in charcoal grill or heat gas grill to medium-high and grease grill grates. Brush avocado halves, pineapple, and jalapeno with oil. Place avocado on grill, cut side down. Grill for about five minutes or until avocado shave black grill marks. At the same time, place pineapple and jalapeno on grill grate and heat, flipping once, until tender and dark marks appear. Cube grilled avocado and pineapple, and place in medium bowl. Chop and seed jalapeno; add to bowl with avocado and pineapple; and stir in green onions, cilantro, lime juice, and 1/8 tsp salt.
  •  Grill sweet potato wedges until cooked through and darkened in spots, flipping once, about eight minutes.
  • Meanwhile, grill tofu pieces until golden and grill marks appear on bottom sides, about four minutes. Flip, brush on barbecue sauce, and heat for another four minutes.
  • To serve, place a tofu slice on each of four serving plates and top with pineapple salsa. Serve alongside sweet potato wedges.


A master’s touch 

Perfect spuds: Crispy potatoes on the grill are a revelation. But it’s best to give them a head start on the stovetop so the potatoes heat through before the exteriors grill to a burnt crisp.
Flavorful tofu: Giving tofu a 90-degree turn on the grill halfway through cooking each side will produce a nice crosshatch pattern that makes you look like a grill master. Plus, those overlapping grill marks give tofu even better flavor.


Calories: 0.49kcal | Carbohydrates: 46g | Protein: 27g | Sodium: 635mg | Fiber: 9g | Sugar: 17g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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