For a taste sensation that's equal parts comforting and adventurous, Meera Sodha presents us with a recipe for jacket sweet potato with smoked tofu, slaw, and crispy chilli mayo - the perfect blend of flavors to elevate your no-waste cooking game.
This ingenious dish is built around the notion of repurposing ingredients before they go bad. It's not just about using up every last bit of produce, but also about getting creative with sauces and condiments already lurking in your fridge. The result? A mouth-watering mashup that's both nourishing and deliciously satisfying.
Here's where things get interesting: Sodha encourages you to experiment with substitutes - swapping smoked tofu for ordinary firm tofu, using white cabbage instead of red, or trading coriander for a soft herb like parsley or basil. The beauty of this recipe lies in its flexibility; even if the flavors don't quite match the original, they'll still be tasty and well worth trying.
To get started, preheat your oven to 220C (200C fan)/425F/gas 7. While that's warming up, prep your sweet potatoes by rubbing them with olive oil and sea salt - a trick Sodha swears will keep them from growing eyes. Once they're in the oven for 25 minutes, add cubed tofu to join the party and roast both until golden and crispy.
Meanwhile, prepare the slaw by finely slicing red cabbage and tossing it with lime juice, olive oil, and salt. In a separate bowl, whisk together mayonnaise and chipotle for a spicy kick that'll make your taste buds do the tango.
To assemble this gastronomic delight, split open the baked sweet potatoes and fill each one with a dollop of tofu mix, followed by a spoonful of slaw and a generous helping of crispy chilli mayo. Finish it off with a sprinkle of fresh coriander and a side of peanut chilli crisp for added crunch.
This recipe is more than just a meal - it's an exercise in creativity and sustainability. So don't be afraid to get experimental, swap out ingredients, and make this dish your own. After all, that's what no-waste cooking is all about: finding new ways to enjoy every last bite.
This ingenious dish is built around the notion of repurposing ingredients before they go bad. It's not just about using up every last bit of produce, but also about getting creative with sauces and condiments already lurking in your fridge. The result? A mouth-watering mashup that's both nourishing and deliciously satisfying.
Here's where things get interesting: Sodha encourages you to experiment with substitutes - swapping smoked tofu for ordinary firm tofu, using white cabbage instead of red, or trading coriander for a soft herb like parsley or basil. The beauty of this recipe lies in its flexibility; even if the flavors don't quite match the original, they'll still be tasty and well worth trying.
To get started, preheat your oven to 220C (200C fan)/425F/gas 7. While that's warming up, prep your sweet potatoes by rubbing them with olive oil and sea salt - a trick Sodha swears will keep them from growing eyes. Once they're in the oven for 25 minutes, add cubed tofu to join the party and roast both until golden and crispy.
Meanwhile, prepare the slaw by finely slicing red cabbage and tossing it with lime juice, olive oil, and salt. In a separate bowl, whisk together mayonnaise and chipotle for a spicy kick that'll make your taste buds do the tango.
To assemble this gastronomic delight, split open the baked sweet potatoes and fill each one with a dollop of tofu mix, followed by a spoonful of slaw and a generous helping of crispy chilli mayo. Finish it off with a sprinkle of fresh coriander and a side of peanut chilli crisp for added crunch.
This recipe is more than just a meal - it's an exercise in creativity and sustainability. So don't be afraid to get experimental, swap out ingredients, and make this dish your own. After all, that's what no-waste cooking is all about: finding new ways to enjoy every last bite.
anyway, the idea of using up leftover ingredients is super cool and i love that she suggests experimenting with substitutes - I've been doing that with my own recipes and it's always a win 
. I've been trying to cut back on food waste lately and this dish gives me all the inspo 
. I love that it's not just about following a recipe, but also about experimenting with different flavors and ingredients. The smoked tofu and crispy chilli mayo sound like an amazing combo - can't wait to try it out! 
One thing I might do is swap out coriander for parsley or basil, as you suggested 
. This whole no-waste cooking vibe feels so on trend with the sustainability movement, but still deliciously tasty 
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i love how creative the subbing options are - swapping coriander for parsley or basil is genius! and can you even imagine that crispy chilli mayo? 
gotta try it out ASAP
. It's just another way for foodies like Meera Sodha to make cooking seem more complicated than it needs to be. And don't even get me started on how smug she sounds by swapping out ingredients willy-nilly... I mean, what if you're on a tight budget and can only afford the basics? Just stick with what works, you know? This recipe looks like a lot of extra work just for the sake of being "experimental". Give me a good ol' fashioned stir-fry any day 
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. The chipotle mayo tho is EVERYTHING 
... I mean I'm not gonna lie I accidentally added too much lime juice & it got a lil too sour 
i cant wait to get cooking and see what other variations i can come up with 
. And I love how Meera Sodha makes it super flexible, you can just swap out ingredients and still end up with something amazing 
. And let's be real, who doesn't love a good excuse to get creative in the kitchen 
? I'm totally trying this recipe out ASAP 
and what about leftovers - do you think this dish would freeze well or is it best served fresh?
️. But what really gets me excited is how easy it is to make and customize for your own taste preferences 
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I'm already thinking of all the ways to swap out ingredients and make this recipe my own... maybe use some spicy peppers instead of chipotle or add some crispy bacon bits for extra crunch 
. AND THE IDEA OF SWAPPING OUT INGREDIENTS IS GENIUS 
- I MEAN WHO DOESNT LOVE A GOOD CULINARY CHALLENGE? 
this recipe looks like a total winner