Kumara is a rich orange sweet potato that is a favourite throughout New Zealand. So tasty and good for you; they are virtually fat fee, high in vitamin A and C, are a good source of dietary fiber and include vitamin B6, calcium and iron.
And with a love for that whole sweet/savoury flavour combination kumara is a favourite in my kitchen also. I have been thinking about something new to combine with kumara mash and really wanted to try tofu; the result is definitely an experimental dish but with a result I am very happy to share.
The kumara is baked whole and then smashed and mashed with natural yoghurt or soy cream and maple syrup. Topped off with cubes of tofu braised with sweet cherry tomatoes and baby spinach the dish is a great combination of subtly sweet flavours.
Two wonderful recipes by fellow bloggers Sala at Veggie Belly and Kathy at Lunch Box Bunch inspired certain parts of this simple vegetarian recipe and I thank them for the inspiration :) We served it as a main with steamed rice but it would also be great as a simple light vegetarian meal as is.
Preparation time: 45mins
Serves 2
Preheat the oven to 200
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