Loaded Spiced Tofu & Sweet Potatoes

Method

1. 1 Preheat the oven to 180°C (350°F).
2. 2 Pierce each sweet potato several times with a fork. Slice off the top of the garlic bulb (just enough to expose the cloves). Drizzle with olive oil, season with salt and pepper, and place on a baking tray along with the garlic bulb.
3. 3 Roast for about 50 minutes, or until tender. Set aside to cool slightly.
4. 4 While the sweet potatoes roast, grate the tofu using the wide holes of a cheese grater. Hold the grater horizontally (parallel to the table) to avoid crumbling the tofu.
5. 5 Transfer to a bowl and season with smoked paprika, garlic powder, cumin, cayenne, coriander, chilli powder, pepper and soy sauce.
6. 6 Spread evenly on a lined baking sheet and bake for 40 minutes, tossing halfway, until crispy and golden. Set aside to cool.
7. 7 Blend all sauce ingredients until smooth and creamy. Taste and adjust seasoning.
8. 8 Slice open the roasted sweet potatoes and gently fluff the flesh with a fork. Squeeze out the roasted garlic cloves and spread the creamy garlic over the sweet potato flesh.
9. 9 Top with the crispy tofu crumble, the parsley and drizzle generously with the green tahini sauce.
10. 10 Finish with a sprinkle of salt, pepper, or extra hemp seeds if desired.